Prep 20 mins
Cook 15 mins
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
- 1 ounce heavy cream
- 4 ounces dark chocolate
- 1⁄2 tablespoon butter
- 2 large eggs (separated into whites and yolks)
- 1 dash cream of tartar
- 1⁄4 cup sugar
- 2 pieces dark chocolate
- powdered sugar
- Preheat oven to 375°F.
- Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
- Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
- Whisk the two egg yolks into the chocolate.
- In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
- Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
- Without over mixing, fold the remaining egg whites into the batter.
- Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
- Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
- Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.
This was the first time making a souffle. I'm really not sure what the consistency is supposed to be whether more like cake or more like light creamy pudding, but mine was the later and it was so good! I used semi-sweet chocolate for the recipe and a piece of dark chocolate for the center. This was the best chocolaty-thing I have ever had! Thanks for posting!!
Awesome, perfect consistency and a great rich chocolate flavor. It wasn't the season for fresh berries here so I topped with a few dried cranberries I'd soaked in rum along with chocolate chips and served with ice cream on the side.
This is a GREAT recipe for chocolate souffle and I especially like the fact that they can be made ahead of time and refrigerated. DH and I enjoyed these very much for our anniversary dinner. Thanks for posting this,~Rita~- it's going straight into my "favorites" folder!