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Individual Chocolate Souffles Recipe

This recipe for Individual Chocolate Soufflés makes six individual servings.

Trivia: According to Wikipedia, the word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"

Tip: For best results, always use the best quality chocolate that you are able.

Individual Chocolate Souffles Recipe

This recipe requires two main steps: preparing the individual souffle dishes and making the souffle recipe. Followed by baking, of course.

Ingredients

butter, first amount, softened
sugar, first amount
1/4 cup dark chocolate, containing at least 70% cocoa
1 tablespoon of butter (second amount)
6 eggs, separated
1/8 cup sugar (second amount)
1 tablespoon powdered cocoa
icing sugar

Method

First, prepare 6 souffle dishes or moulds. Brush the insides with the first amount of butter. Refrigerate until the butter is hard. Remove from fridge and brush with a second layer of butter. Sprinkle this with sugar from the first amount listed. Refrigerate again.

Preheat the oven to 400°F.

To prepare the souffle batter, first melt the chocolate and second amount of butter together in a good double boiler.

Place the separated egg whites in the bowl of a mixer. I recommend the KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White. Whip the egg whites until they start to form gentle peaks. Slowly add the second amount of sugar, bit by bit. Beat between additions and continue beating until the egg whites are stiff.

In a separate bowl, mix the egg yolks and cocoa powder together. Mix this into the melted chocolate. Fold this egg/chocolate mixture into the beaten egg whites, being sure the mixture is blended but not over mixed.

Transfer the batter to a piping bag and then divide the batter equally between the six souffle dishes. Before cooking, take a small knife and run the tip around the dishes' inside edges. This stops the batter from sticking to the sides.

Cook for ten minutes then remove your individual chocolate souffles from the oven and dust them with icing sugar (or confectioners sugar). Serve with pride.


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