These chocolate soufflés are an uber-decadent dessert and the perfect finishing touch to dinner parties or a quiet romantic dinner.
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped
How to Make It
Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.
Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.
You can prepare the ingredients ahead, spoon the batter into soufflé dishes, cover, and freeze until you're ready to cook them. They can go straight from the freezer to the oven. Make the sauce ahead, too, and simply warm it before serving. This recipe received our Test Kitchens' highest rating.
OMG.....This was the most delicious dessert. I made this for dinner guests that included kids. EVERYONE went crazy over it. Delicious. I made it exactly as printed, froze it and baked it for about 42 minutes. Everything about the dessert was over the top. I will be using the fudge sauce for any recipe that requires a chocolate sauce. I would like to try it next time with the Amaratto that the other reader recommended...
This was very good and pretty easy to make. The chocolate sauce was excellent as well. Next time I might make it in a big souffle bowl instead of individual as I wanted more after I was done with the first one!. I also froze some of the bowls to use at a later date and they also turned out well
I didn't seem to love it as much as everyone else did apparently. I thought it took far too long to make. The timing has to be just right for almost everything and I didn't think they tasted amazing for all the effort.
Despite all the amazing reviews, I was nervous experimenting NYE with this as my featured dessert - first time making it! However, all of the rave reviews were correct -AWESOME!! I made it exactly as printed the night before and froze it. I found a bttersweet peanut free bittersweet dark chocolate at Fresh Market (one of my diner's has peanut allergies so I used Scharffenberger chocolate). I used 1% milk since its what I had at home. I made the sauce the day of the dinner and reheated it before serving. I might double the sauce just in case next time I make it because I was worried it wasn't enough... however, everyone raved about it. I served it with vanilla ice cream. Honestly, how can you go wrong with such a rich tasting dessert that was really quite easy to make!?!?
I loved the recipe! It wasn't as difficult as I had feared and would not hesitate to make it again! I will make this souffle whenever my family wants something warm and chocolately or if we have company. It isn't too difficult. The chocolate sauce was incredible and the perfect touch to the dessert. May use amaretto next time in the sauce.
I made these 3 days before our big dinner party and froze them. I used dark chocolate vs. bittersweet chocolate. They went straight from the freezer to the oven and I cooked them for 45 minutes. They were perfect and my company raved about them. Delicious !!!! I love a dessert that I can make in advance but still WOW my friends. :)