Chocolate Souffle

This is an easy recipe for chocolate souffle!

If you would like a more puffed souffle use a smaller ramekin. I only had an 8oz. A 6oz. or 5oz. ramekin will produce a better looking souffle. lol



Ingredients for 3 servings:



• Butter to coat ramekins

• 2 tablespoons sugar plus additional sugar to coat ramekins

• 1/2 teaspoon vanilla extract (or extract of your choice)

• 3 ounces chocolate, chopped (any chocolate except unsweetened)

• 2 tablespoons flour

• 1/2 cup milk

• pinch of salt

• 2 eggs, separated

• 1/8 teaspoon cream of tartar



Ingredients for 6 servings:



• Butter for coating ramekins

• 1/4 cup sugar, plus additional sugar to coat ramekins

• 1 teaspoon vanilla extract (or extract of your choice)

• 6 ounces chocolate, chopped (any chocolate except unsweetened)

• 1/4 cup flour

• 1 cup milk

• pinch of salt

• 4 eggs, separated

• 1/4 teaspoon cream of tartar



Preparation:

1. Preheat oven to 375°

2. Butter your ramekins. Then sprinkle sugar to coat the ramekins.

3. In a double boiler (if you don't have a double boiler, use a pot with 1 inch of simmering water, place a glass bowl over the top and make sure the water is not touching the bottom of the bowl) put in the flour and slowly whisk in the milk (add it a little at a time to prevent lumps) Add in the salt.

4. Whisk constantly for about 5 minutes or until mixture becomes thick.

5. After 5 minutes, rapidly whisk in the egg yolks (you must do this to prevent the eggs from scrambling.) Whisk for 3-4 minutes, should look like mayonnaise.

6. Once thickened add in the chocolate, remove from heat and allow to melt. The chocolate should cool slightly before adding in the egg whites.

7. In another bowl, add the egg whites and cream of tartar. Using an electric mixer, whip the eggs until soft peaks form. Once you get soft peaks slowly add in the sugar. Whip until firm peaks form.

8. Fold the eggs white into the chocolate mixture. (Fold in 3 parts)

9. Fill ramekins with the souffle mixture. (You can fill them right up to the rim if you want to have it puff up above the top. This works best with 6ounce ramekins) You can refrigerate the mixture for up to 2 days. Place plastic wrap over the top to prevent a skin from forming.

10. Put ramekins in a baking dish, for safety reason place baking dish with the ramekins in the oven and then carefully pour the hot water around the ramekins about 1/2 way up. )

11. Bake for 30 minutes until golden brown and puffy.

*If you are baking refrigerated souffles, bake for 40 minutes.





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