I decided for this year’s #Choctoberfest I would push myself out of my baking comfort zone and try recipes that I’ve had on my “to make” list. It’s been fun experiment and my family is loving all the new desserts they’ve been trying. Souffle is one of those recipes that I enjoy eating, but the thought of baking them correctly has kept me from giving them a try. I found this easy recipe and figured I would give it a try.
I was surprised that these souffles were very easy to make and turned out delicious! I shared my souffle with my kids, who were impressed that I made it. I loved the richness of the chocolate, but they were light and fluffy. The perfect treat! I can’t wait to try other versions and impress my family and friends!
1 Tbsp unsalted butter, melted
3 tsp sugar
4 oz semi-sweet chocolate baking squares, chopped
1 Tbsp unsalted butter
1/2 tsp vanilla extract
pinch of salt
2 egg yolks, at room temperature
2 large egg whites, at room temperature
1/2 tsp cream of tarter (or 1 tsp white vinegar – this is what I used)
2 Tbsp sugar
Melt the 4 ounces of baking chocolate using a double-broiler until melted. Remove from the heat and stir in the tablespoon of butter, vanilla and salt until combined. Allow to cool.
Preheat your oven to 400 degrees and move a rack to the rung lowest to the bottom of your oven. Brush the melted butter in three 4-oz ramekins. Add one teaspoon of sugar and coat. Shake out an excess sugar and set aside.
To make your meringue, beat the egg whites until frothy in a large bowl. Add the cream of tarter (or vinegar) and beat until the foam turns opaque. While you’re still mixing the meringue, slowly add in the sugar until it becomes stiff and glossy. Set aside.
To the cooled chocolate, add in the egg yolks and mix until combined. Gently fold in one-third of the meringue. Add in another third of the meringue and fold until combined. Gently fold in the last third of the meringue and mix until it no more streaks of meringue. Spoon the batter into the ramekins until full. Flatten the batter with the back of a butter knife. Along the edge of the batter, run your thumb to create a channel. Make sure the outside of the ramekins are clean before baking.
Place the ramekins on a baking sheet and bake for 10 to 12 minutes. The souffles will have risen and the tops begin to turn light brown. Remove from the oven using a dish towel and place on a serving plate. Dust with powdered sugar if desired.
Source: Little Sweet Baker