RECIPES | Scones, Muffins & Breads
Chocolate Souffle
A classic becomes an easy, elegant, individual serving dessert that can be whipped up for any occasion. A gluten free recipe.
- Difficulty
- 1/3
- Working time
- 45 minutes
- Yield
- 6 individual servings
Ingredients
- 1 bar [60g]Guittard 64% Cacao Semisweet Chocolate broken into twelve pieces
- 2 bars [120g]Guittard 64% Cacao Semisweet Chocolate broken into pieces
- 1 tbspMilk or water
- 2Yolks from large eggs
- 3Whites from large eggs
- ⅛ tspCream of tartar
- 3/8 cup [75g]Sugar
- Unsalted butter for greasing ramekins + 2 tablespoons sugar
Method
- 1
Preheat oven to 375°F. Grease insides of ramekins and swirl with sugar to coat. Stack 2 pieces of chocolate in each ramekin. Place on baking sheet for easy handling. Melt remaining 4 oz (2 bars) chocolate with milk or water. Whisk in egg yolks until smooth and glossy.
- 2
Place egg whites and cream of tartar in mixer bowl with whisk attachment. Whip at medium-high speed until foamy. Gradually add sugar and continue whipping to form soft peaks. Whisk 1/3 of the whites into chocolate mixture to lighten then gently fold into the remaining whites until almost uniform. Divide evenly among ramekins, filling to cover chocolate pieces.
- 3
Bake about 12-15 minutes or until tops are puffed and crusty.
