Chocolate Soufflés for Two -- Our Version

based on CL's individual chocolate soufflés

Yield: 2 servings
Community Recipe from


  • 2 8oz ramekins
  • coconut oil cooking spray
  • 2 teaspoon(s) granulated vanilla sugar
  • 1/4 cup(s) powdered sugar
  • 2 tablespoon(s) cocoa
  • 1 1/2 tablespoon(s) white flour
  • 1/4 teaspoon(s) cinnamon
  • 1/16 teaspoon(s) cayenne or chipotle powder
  • 1 ounce(s) bittersweet chocolate, finely grated
  • 1/2 cup(s) water
  • 2 tablespoon(s) milk
  • 1 teaspoon(s) Kahlua
  • 1 large egg yolk
  • 1/8 teaspoon(s) vanilla
  • 1 large egg white
  • 1/8 teaspoon(s) cream of tartar
  • 1 tablespoon(s) granulated vanilla sugar
  • 2 teaspoon(s) powdered sugar


  1. Preheat oven to 350
  2. 1. Spray ramekins with oil, sprinkle each with 1tsp granulated vanilla sugar, place on baking sheet and set aside. (can do this step in advance)
  3. 2. Sift together powdered sugar through cayenne, stir in grated chocolate, hold. (can do this step in advance)
  4. 3. Using top of double boiler, whisk together water through egg yolk and then whisk in cocoa-chocolate mix. Whisk over simmering water until thick; remove from heat and add vanilla.
  5. 4. Place egg white & cream of tartar in clean, dry bowl & beat at high speed until soft peaks form. Gradully add last tbs of sugar and beat until stiff peaks form.
  6. 5. Fold 1/4 of egg white into chocolate then gently fold in rest.
  7. 6. Spoon into ramekins. Bake 20min at 350.
  8. 7. Sift powdered sugar on top & serve.
December 2013

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

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