I have to tell you that this is the perfect dessert when needing a chocolate fix and you only have chocolate and butter at home! That's right, save your brownie mix and flour for another time! Just make sure you've got eggs and chocolate chips!
I was really happy to have the best assistant in the world help me out with the very first step to make chocolate souffles. My 2-year old daughter did an excellent job coating the ramekins with butter. She looked like quite the expert!
The recipe was adapted from Emeril found here.
*Chocolate Souffle is meant to be served in ramekins so the chocolate stays warm.
- 2 teaspoons butter, room temperature
- 1/2 cup sugar
- 8 ounces semisweet chocolate, finely chopped
- 4 large egg whites
- 3 large egg yolks
Preheat the oven to 400 degrees F. Butter 4 individual ramekins. Sprinkle each ramekin with 1 teaspoon sugar. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with the chocolate sauce and powdered sugar.
Ready for some eye candy?
|just out of the oven chocolate souffle|
|mmmmm chocolate souffle!|