Warm Chocolate Souffles
Indulge in the ultimate dessert experience with these warm chocolate soufflés, a decadent treat that's both airy and intensely chocolaty. Perfectly individual-sized, these soufflés rise beautifully in their sugar-coated ramekins to create a luxurious dessert with a delicate crust and molten center. Made with rich 70% dark chocolate, whipped egg whites, and a touch of vanilla, this recipe captures the essence of gourmet simplicity. Ideal for romantic dinners or dinner parties, they come together in under 40 minutes with just a few pantry staples. Serve straight from the oven with a dusting of cocoa powder for a show-stopping finale that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter (for greasing ramekins)
- 2 tablespoons granulated sugar (for coating ramekins)
- 120 grams dark chocolate (70% cocoa, finely chopped)
- 2 tablespoons unsalted butter
- 60 milliliters whole milk
- 1 teaspoon pure vanilla extract
- 3 large eggs (separate whites and yolks)
- 2 tablespoons granulated sugar (for egg whites)
- 1 teaspoon cocoa powder (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease 4 ramekins (approximately 6 ounces each) with unsalted butter, then coat them with granulated sugar by tilting and rotating to completely cover the insides. Tap out any excess sugar.
In a heatproof bowl set over a saucepan of simmering water (or using a double boiler), melt the dark chocolate and 2 tablespoons of unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
While the chocolate cools, warm the milk in a small saucepan over medium heat until just steaming, then stir it into the chocolate mixture. Add the vanilla extract and mix until combined.
In a separate bowl, whisk the egg yolks and gradually stir them into the slightly cooled chocolate mixture. Set aside.
Using a clean stand mixer or a large bowl with a hand mixer, beat the egg whites on medium speed until frothy. Gradually add 2 tablespoons of granulated sugar while beating, and continue to beat until soft peaks form.
Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Spoon the batter evenly into the prepared ramekins, filling just below the rim. Level the tops with a spatula.
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and have slightly set tops but a soft, molten center.
Remove from the oven and, if desired, dust the tops with a light sprinkle of cocoa powder. Serve immediately, as the soufflés will begin to deflate shortly after baking.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 82.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
