Chocolate Soufflés for Two

After finally getting savory soufflés the way I wanted them, I needed to master a chocolate soufflé. I was always so worried by them, and thought they would be very complicated. When I came across a recipe from America’s Test Kitchen, I was turned off by all of the steps. Surprisingly, Mr. Chocolate himself was the one with a recipe that was simple and something I could make ahead. Perfect!

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I’ve never had a chocolate soufflé before, so I can’t say if this was the perfect one…but it was yummy. It had a nice chocolate flavor, filled me, but wasn’t heavy.

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Bonus? These use egg whites that I often have leftover from recipes. I will definitely be making these again.

Directions for Chocolate Soufflés

Slightly adapted from Jacques Torres 

  • ¼ cup granulated sugar, plus extra for dusting
  • 4 egg whites, room temperature
  • 2 ounces dark chocolate, melted
  • Pinch salt (I used coarse vanilla salt)
  • ½ teaspoon vanilla extract
  • Confectioner’s sugar (for dusting)

Take two 7 ounce ramekins and spray them or butter them, then sprinkle some granulated sugar inside and dust the bottom and sides with it. If you are baking the soufflés immediately, preheat the oven to 375 degrees F.

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Bring a small pot of water to boil. In your mixer bowl, lightly whisk together the egg whites and the ¼ cup granulated sugar. Place the bowl over the pot of boiling water, but not touching the water. Whisk for 3 minutes. The egg mixture will get foamy and warm.

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Place the bowl with your mixer and use the whisk attachment. Beat the mixture until stiff peaks form.

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Stir the salt and vanilla into the chocolate, then gently fold the chocolate mixture into the mixer bowl, using a spatula.

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Scrape the batter into your ramekins until they are almost full to the rim.

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If you wish, cover them with plastic wrap and refrigerate for up to one day before baking. Simply remove the plastic wrap before continuing.

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Otherwise, place them on a baking sheet and bake them for about 20 minutes until they have risen about 1-2 inches above the surface of the ramekin. The top will be matte.

Note: I only needed two ramekins because mine are large. If you use smaller ramekins than that, you should check on the soufflés sooner.

Immediately dust the tops with some confectioner’s sugar and serve.

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Directions for Chocolate Soufflés (without pictures)

Slightly adapted from Jacques Torres 

  • ¼ cup granulated sugar, plus extra for dusting
  • 4 egg whites, room temperature
  • 2 ounces dark chocolate, melted
  • Pinch salt (I used coarse vanilla salt)
  • ½ teaspoon vanilla extract
  • Confectioner’s sugar (for dusting)

Take two 7 ounce ramekins and spray them or butter them, then sprinkle some granulated sugar inside and dust the bottom and sides with it. If you are baking the soufflés immediately, preheat the oven to 375 degrees F.

Bring a small pot of water to boil. In your mixer bowl, lightly whisk together the egg whites and the ¼ cup granulated sugar. Place the bowl over the pot of boiling water, but not touching the water. Whisk for 3 minutes. The egg mixture will get foamy and warm. Place the bowl with your mixer and use the whisk attachment. Beat the mixture until stiff peaks form.

Stir the salt and vanilla into the chocolate, then gently fold the chocolate mixture into the mixer bowl, using a spatula.

Scrape the batter into your ramekins until they are almost full to the rim. If you wish, cover them with plastic wrap and refrigerate for up to one day before baking. Simply remove the plastic wrap before continuing. Otherwise, place them on a baking sheet and bake them for about 20 minutes until they have risen about 1-2 inches above the surface of the ramekin. The top will be matte.

Note: I only needed two ramekins because mine are large. If you use smaller ramekins than that, you should check on the soufflés sooner.

Immediately dust the tops with some confectioner’s sugar and serve.

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