Individual Chocolate Souffles

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  • 2 tablespoon(s) unsalted butter room temperatue
  • 1/3 cup(s) granulated sugar plus more for ramekins
  • 3 whole(s) large egg whites room temperature, plus 3 large egg yolks
  • 1/8 teaspoon(s) cream or tartar
  • 5 1/2 ounce(s) bittersweet chocolate melted
  • 2/3 cup(s) whole milk
  • 1 tablespoon(s) cornstarch
  • 1 1/2 teaspoon(s) cornstarch
  • 1/8 teaspoon(s) salt
  • 3 tablespoon(s) creme fraiche or sour cream


  1. 1 - Preheat oven to 400F. Brush four 7 ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.

  2. 2 - Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.

  3. 3 - Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.
December 2012

This recipe is a personal recipe added by YUMMY80 and has not been tested or endorsed by MyRecipes.

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