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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. 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. 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. 3

    Bake about 12-15 minutes or until tops are puffed and crusty.

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