Indulge in a delightful dessert with these Chocolate Soufflés for Two! Perfectly fluffy and rich, they’re paired with a vibrant raspberry sauce that adds a refreshing touch. Let’s dive into this sweet journey!
Tips for Success
Be sure to beat the egg whites until stiff peaks form for that perfect soufflé rise. Also, greasing your ramekins properly is key!
Favorite Parts
The moment you pull these soufflés out of the oven and see them puff up is simply magical. Trust me, you’ll love it!
Ingredients
- Chocolate Soufflés:
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- Raspberry Sauce:
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Instructions
- Chocolate Soufflés:
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Step 1- Preheat and Prepare Ramekins: Preheat the oven to 375°F. Brush 1 tablespoon of the butter on two 8-ounce ramekins to grease. Coat the ramekins with cocoa powder, tapping out the excess.
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Step 2- Melt Chocolate: In a large microwave-safe bowl, microwave the chocolate and remaining 2 tablespoons of butter in 30-second bursts, stirring between each burst, until the chocolate mixture is melted and smooth. Use a rubber spatula to stir in vanilla and egg yolks, one at a time.
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Step 3- Beat Egg Whites: In a clean bowl, use an electric mixer (stand mixer or hand mixer works) to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form. Gently fold the egg white mixture into the chocolate. Spoon into the prepared ramekins.
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Step 4- Make Ahead: Make Ahead: At this point, Soufflés can be covered in plastic wrap and refrigerated for up to 1 day.
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Step 5- Bake Soufflés: Bake until puffed and set, about 20 minutes (or about 25 minutes if baking directly from the refrigerator).
- Raspberry Sauce:
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Step 6- Prepare Raspberry Sauce: While the soufflés are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.
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Step 7- Serve: Garnish the chocolate soufflés with powdered sugar and serve immediately with raspberry sauce.
Nutrition
- Calories: 350, Fat: 20g, Carbs: 40g, Protein: 5g
Cooking techniques
Whipping egg whites to stiff peaks is essential for achieving that airy soufflé texture. Be gentle when folding them into the chocolate mixture to maintain volume.
Variations or substitutions
Feel free to use other types of chocolate, such as milk chocolate for a sweeter taste. You can also swap in different berries for the sauce!
Storage tips
Store any leftover soufflés covered in the refrigerator for up to a day, but they are best enjoyed fresh!
Notes
Allergen Alert: This recipe contains eggs and dairy. Adjust accordingly for any dietary restrictions.
