Tuesday, February 26, 2013

Chocolate Souffle

Oh chocolate how I love you.  I haven't made a sweet treat in quite a while.  I was trying to avoid them as Florida vacation time is here. 

I would like to tell you that I honestly haven't been eating too many sweets but that would be a lie.  

We have chocolate in the candy drawer. I have a husband who insists on getting frozen yogurt after dinner. And there is no way not to get a cookie when in a Great Harvest Bread Co. store. Ops!

Thus, I gave up and made chocolate souffle.  This was my first try and it really wasn't as hard as you would think given that the only time I really see souffle is at fancy restaurant menus.

Although this tasted marvelously, I don't think it was truly Soufflé.  More like lighter chocolate cake.  This was my first go around and I believe I folded the chocolate and egg whites a bit too much.  A mistake like this isn't so bad though. I guess I will just have to try again.
Chocolate Soufflé

by Emily Morris, Real Simple
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake dessert chocolate
Ingredients (serves 2)
  • 3 tablespoons butter
  • 2 tablespoons unsweetened cocoa
  • 3 ounces semisweet or bittersweet chocolate
  • 1/2 teaspoon vanilla extract
  • 2 egg yolks
  • 2 egg whites
  • 2 tablespoons sugar
  • pinch salt
  • pinch cream of tartar
Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.

In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)

Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.)
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  1. I nominated you for a Liebster Award. Check it out LiebsterAward

  2. I love how you made two servings only, one of the things I don't like about making dessert is that... well, we have to eat it all, just the two of us!

    as to the "mistake" of folding too much - you are absolutely right, use it as a sweet excuse to make it again!

  3. These look delicious! Whether they were more souffle-like, or more cake-like, they still look amazing to me. =)

  4. Yeah, whether cake-like, mousse-like or souffle like, they would be well received around here :)

  5. Oh I do love a chocolate mousse/souffle and your's looks amazing! would love a bowl of it now!
    Mary x

  6. Mmmm souffle looks so gorgeous :D

    Choc Chip Uru

  7. Wow...amazing job. I love the consistency of this souffle. :)

  8. I have so much respect for you for making your own chocolate souffle recipe. 90% of the recipes I post are my own, but with really science-y stuff like this, I don't think I could figure it out. Props to you; it looks delicious!

  9. It's fun when even the mistakes are tasty. :) Souffle is on my culinary to-do list...someday...


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