Chandra M's Note:
I have tried other recipes and had my souffle fall. This one worked perfectly, I actually went and got one of my dinner party guests as soon as I took them out of the oven and said "holy cow it actually worked". They rose beautifully. So much for the berry coulis I had planned to put in the sunken middle :) I got this from Cooks Illustrated and wanted to share because it worked so well.
My Private Note
Units: US | Metric
- 1 -3 tablespoon softened butter (for coating ramekins)
- 1 -3 tablespoon unbleached cane sugar (for coating ramekins)
- 8 ounces bittersweet chocolate, chopped
- 4 tablespoons unsalted butter, cut in 1-inch chunks
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon Creme de Cacao
- 1/3 cup unbleached cane sugar
- 2 tablespoons water
- 3 tablespoons unbleached cane sugar
- 6 large egg yolks
- 1 teaspoon grated orange zest
- 8 large egg whites
- 1/4 teaspoon cream of tartar
- 1Butter (8) 1 cup ramekins, then coat evenly with sugar.
- 2Shake out excess sugar and place in refrigerator until ready to use.
- 3Melt 4 tbsp butter and the chocolate in a double boiler.
- 4Remove from heat, stir in vanilla, salt, and creme de cacao.
- 5Set aside.
- 6In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
- 7Remove from heat.
- 8In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
- 9Continue to beat until yolks are thick and pale yellow (3-5 minutes).
- 10Fold egg yolks into the chocolate along with the orange zest.
- 11Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
- 12Add the cream of tartar, then gradually add 3 TBSP sugar.
- 13Beat until the whites hold a 2" peak and are glossy.
- 14Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
- 15Gently fold in the remainder of the whites until just incorporated.
- 16Fill each ramekin almost to the rim.
- 17Wipe any filling from the rim with a wet paper towel.
- 18Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
- 19Place oven rack in the middle, preheat oven to 400°F.
- 20Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
- 21Do not thaw the souffle, as it will not rise properly.
- 22Be careful not to overbake it.
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Nutritional Facts for Individual Chocolate Souffles (Make Ahead)
Serving Size: 1 (104 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 186.3
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 5.7 g
- Cholesterol 176.4 mg
- Sodium 108.5 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 0.0 g
- Sugars 15.6 g
- Protein 5.7 g