Individual Chocolate Souffles

These little chocolate souffles seem like a special occasion dessert, but are actually quite easy. They can even be made ahead and frozen until you are ready to bake them. I like to make them for our New Year's dinner. This recipe should make four to six souffles, depending on the size of your ramekins. I usually get six.

Chocolate Souffles

5 oz good quality, bittersweet chocolate
5 Tablespoons unsalted butter
1/2 cup sugar
2 large eggs and 2 egg yolks
1/4 cup flour
dash salt

Butter and sugar individual souffle dishes. Melt chocolate and butter in a medium bowl over simmering water, stirring occasionally. Allow to cool to lukewarm.

In a large bowl, beat sugar, salt, eggs and yolks in large bowl 5 minutes at high speed. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide among prepared dishes.

Bake at 400 degrees, until puffed on top and beginning to crack - about 15-20 minutes. Center should remain soft. Carefully unmold into serving dishes and serve warm, with cream.

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