Homemade Chocolate Soufflés (For Two!)
Silky, rich, luscious, extra chocolate-y, and oh so delicious. These Chocolate Soufflés for two are the perfect dessert to make for date night or any special occasion! So. GOOD.
- 1 Tablespoon all purpose flour
- 1 Tablespoon salted butter
- ⅓ cup whole milk
- 4 teaspoons granulated sugar
- ⅛ cup bittersweet chocolate
- 2 large egg yolks
- ⅓ teaspoon vanilla extract
- 1 large egg white
- ½ teaspoon granulated sugar
Heat oven to 400 degrees F.
In a small saucepan, melt butter.
Whisk in flour. Set aside.
Heat milk and 4 teaspoons sugar until sugar dissolves.
Bring to simmer.
Remove from heat.
Pour into roux and whisk.
Return to heat.
Cook over medium-low heat, whisking constantly, until pudding consistency, 3-5 minutes.
Transfer to clean bowl.
Cover and let cool for 3-5 minutes.
Stir in melted chocolate.
Mix in egg yolks and vanilla.
Butter inside of soufflé dishes and coat with sugar, making sure to bring butter and sugar all the way to the top of the rim of the ramekin.
Whip egg whites to soft peaks.
Add 1/2 teaspoon sugar.
Beat to stiff peaks, being careful not to dry out.
Fold into chocolate base.
Divide into prepared ramekins.
Smooth out the top.
Bake for 15 minutes, until puffed and done.
Lightly sprinkle tops with powdered sugar.
- If making in advance, make through Step 14; then refrigerate. 30 minutes before serving, start with step 15 and finish the soufflés.
- When prepping the ramekins, use softened unsalted butter! Also, be sure to take it all the way to the top of the ramekin. Same with the sugar. Be sure it's coated.
- The butter needs to just be melted. Not browned or boiling.
- Do NOT boil the milk! Keep it over low heat, stirring constantly, until the sugar dissolves.
- The flour/milk mixture can take anywhere from 3-5 minutes to fully thicken. Depending on your stovetop, it can take up to 10-15. You need to stir constantly to make sure the mixture doesn't burn.
- Let the mixture cool completely in a clean glass bowl.
- A soufflé is only as good as your chocolate. Use a high quality chocolate for this recipe.
- You can melt the chocolate in the microwave or over a bain-marie. Just don't over heat it.
- When whipping the egg whites, do NOT over whip them! The meringue should just be at stiff peaks, no more. You don't want dried out egg whites!
- Carefully fold the meringue into the chocolate mixture! You can do it in small additions, about 2 or 3.
- Keep your ramekins as clean as possible! Try not to drip and spill the batter on them.
- We found that the soufflés will only start to rise the last 2-3 minutes of bake time.
- Do NOT open the oven until the soufflés have been in there for 15 minutes.
- These chocolate soufflés need to be served as soon as they're taken out of the oven!
Serving: 1 SouffléCalories: 252kcalCarbohydrates: 20gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 204mgSodium: 104mgPotassium: 168mgFiber: 1gSugar: 15gVitamin A: 491IUCalcium: 78mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.