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We like these soufflés best with bittersweet chocolate, but they work wonderfully with any kind you prefer—even milk chocolate.You can fill the soufflé dishes up to 1 day before baking and chill them (allow up to 5 extra minutes to bake).

This Story Originally Appeared On sunset.com

Gallery

Credit: Leo Gong; Styling: Karen Shinto

Recipe Summary

total:
25 mins
Yield:
Makes 6 individual soufflés
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Generously butter six 8-oz. soufflé dishes. Sprinkle butter with sugar to coat. Put dishes on a baking sheet and set aside.

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  • Bring 1 in. water to a boil in a medium frying pan. Put chocolate, milk, and 1 tbsp. butter in a small metal bowl. Put bowl in water and take pan off heat. Stir occasionally until chocolate melts. Remove bowl from water, mix in egg yolks, and set aside.

  • In a large clean bowl, beat egg whites, salt, and cream of tartar until soft peaks form. Sprinkle in 6 tbsp. sugar and beat until stiff peaks form.

  • Whisk 1/4 of beaten egg whites into the chocolate mixture. Fold chocolate mixture into the remaining egg whites. Divide mixture evenly among prepared soufflé dishes and bake until set but still soft in the center, 15 to 20 minutes. Serve immediately, with vanilla bean cream if you like.

  • Note: Nutritional analysis is per serving.

Chef's Notes

Increase or decrease the number of soufflés with this simple formula: For each soufflé, use 1/2 tsp. butter, 1 tbsp. sugar, 1 oz. chocolate, 1 tbsp. milk, 1/2 egg yolk, 1 egg white, and a small pinch of both salt and cream of tartar.

Nutrition Facts

285 calories; calories from fat 54%; protein 7.4g; fat 17g; saturated fat 8.8g; carbohydrates 32g; fiber 0.7g; sodium 154mg; cholesterol 119mg.
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