Chocolate Souffle for Two
Chocolate desserts are always popular, but a decadent souffle is over-the-top spectacular. The best part about this delicious chocolate dessert is that it is much simpler to make than you probably think. A perfect chocolate souffle takes only a few basic ingredients and this recipe is just right for two yummy individual souffles. Perfect for those times when you don’t need or want a full size souffle.
Ingredients:
4 Tbsp sugar, divided
2 Tbsp cocoa powder (unsweetened), preferably Dutch-process
2 Tbsp flour
pinch of salt
1 Tbsp butter, cold
1/2 cup milk
1/2 oz unsweetened or bittersweet chocolate, finely chopped
2 egg whites
1 egg yolk
confectioners’ sugar, optional – for dusting the souffles before serving
*butter and white sugar for preparing ramekins
Directions:
- Preheat oven to 400° F.
- Butter two 3/4 cup ramekins or gratin dishes; be sure to cover bottom and sides well; dust with sugar to coat the entire inside of the dish, dump out any excess sugar.
- In a small bowl, combine 2 Tbsp sugar, the cocoa powder, flour, salt, and butter until it looks like coarse crumbs.
- In a heavy saucepan bring the 1/2 cup of milk to a boil. Immediately whisk in the cocoa powder mixture and chopped unsweetened chocolate. Continue cooking over medium-high heat for one minute, until chocolate mixture has thickened, whisking constantly. Remove from heat; cool.
- In a large bowl, beat egg yolk. Gradually whisk in chocolate mixture.
- In a large mixer bowl, beat egg whites until they form soft peaks; continue beating, gradually adding the remaining 2 Tbsp of sugar. Beat until egg whites are glossy and form stiff peaks.
- Stir about one-quarter of the beaten egg whites into the chocolate mixture; this will help to lighten the chocolate mixture. Gently fold in the remaining egg whites being careful to fold and not stir. You want the egg whites to remain fluffy and not deflate from excessive stirring. Make sure that the meringue is folded in completely, then divide the mixture between the two prepared ramekins.
- Place the filled ramekins in an empty baking pan and bake for 15 minutes in the center of the preheated oven. Souffles should be puffed when done.
- Dust with confectioners’ sugar using a fine sieve. Serve immediately.
Preparation time:15 minute(s)
Cooking time:15 minute(s)
Number of servings (yield): 2
How to Make a Chocolate Souffle for Two
Combine sugar, cocoa powder, flour, and salt with cold butter until it looks like coarse crumbs. Add to hot milk with unsweetened chocolate to make a thick chocolate mixture.
Stir in one-quarter of the beaten egg whites to lighten the chocolate mixture. This will make it easier to fold in the remaining egg whites so that you have a light and airy souffle.
Fill prepared ramekins and place in an empty baking pan. This is not for a water-bath, so do not add water.
Dust top of chocolate souffle with a little confectioners’ sugar. Serve immediately.
Great recipe—light, delicious, not too caloric, and easy and quick to make. I measured my ramekins and had the exact size, but when I filled them almost to the top, I had enough left to fill another ramekin. When I pulled them out of the oven, they were towering, 3 inches above the top of the ramekin. They rose straight up and did not spill over. Very impressive! My husband and I shared the unexpected third.
I think the secret is making the meringue. It’s much more stable than beaten egg whites. This recipe is a keeper.