Individual Chocolate Souffles (Make Ahead)

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READY IN: 52mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter (8) 1 cup ramekins, then coat evenly with sugar.
  • Shake out excess sugar and place in refrigerator until ready to use.
  • Melt 4 tbsp butter and the chocolate in a double boiler.
  • Remove from heat, stir in vanilla, salt, and creme de cacao.
  • Set aside.
  • In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
  • Remove from heat.
  • In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
  • Continue to beat until yolks are thick and pale yellow (3-5 minutes).
  • Fold egg yolks into the chocolate along with the orange zest.
  • Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
  • Add the cream of tartar, then gradually add 3 TBSP sugar.
  • Beat until the whites hold a 2" peak and are glossy.
  • Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
  • Gently fold in the remainder of the whites until just incorporated.
  • Fill each ramekin almost to the rim.
  • Wipe any filling from the rim with a wet paper towel.
  • Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
  • Place oven rack in the middle, preheat oven to 400°F.
  • Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
  • Do not thaw the souffle, as it will not rise properly.
  • Be careful not to overbake it.
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