Ingredients for Intensely Bittersweet Chocolate Souffles
- 1/2 cup granulated sugar
- extra for greasing ramekins
- 6 ounces bittersweet chocolate
- 1/4 cup unsalted butter
- 1 1/4 cups milk
- 4 large eggs
- 4 large egg whites
- not used in this recipe
- not used in this recipe
- 1 teaspoon pure vanilla extract
- 1 tablespoon powdered sugar
- 1/4 cup all-purpose flour
- 1 pinch salt
- 4 large egg yolks
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How to Make Intensely Bittersweet Chocolate Souffles
- Preheat oven to 375°F (190°C). Butter and sugar four 6-ounce ramekins. Dust with flour, tapping out excess.
- In a medium saucepan, melt butter over medium heat. Whisk in sugar and flour until smooth. Gradually whisk in milk until smooth and thickened. Remove from heat.
- Add chopped chocolate and stir until melted and smooth. Stir in vanilla extract.
- In a large bowl, whisk egg yolks until pale and slightly thickened. Gradually whisk in the chocolate mixture until combined.
- In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites in two additions, being careful not to deflate the egg whites.
- Divide the batter evenly among the prepared ramekins. Place ramekins in a baking pan and pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Bake for 20-25 minutes, or until the soufflés are puffed and have set around the edges. Do not open the oven during baking!
- Dust with powdered sugar (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
53g
Fat
42g
Carbs
4g
