Chocolate Soufflés for Two

User Reviews

4.7

12 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    20 mins

  • Total Time

    30 mins

  • Servings

    2 soufflés

  • Course

    Dessert

  • Cuisine

    French

Chocolate Soufflés for Two

Rich yet light Chocolate Soufflés for two are the perfect romantic Valentine's Day dessert with tons of chocolate flavor! Only 7 ingredients needed. Recipe can be made ahead of time.

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Ingredients

Servings

Chocolate Soufflés:

  • 3 tablespoons unsalted butter divided
  • 2 tablespoons unsweetened cocoa powder natural
  • 3 ounces bittersweet chocolate chopped, 85 grams
  • 1/2 teaspoon vanilla extract
  • 2 egg large yolks
  • 2 egg large, whites
  • 2 tablespoons granulated sugar
  • salt pinch
  • cream of tartar pinch

Raspberry Sauce:

  • 5 ounces raspberry fresh or thawed frozen, 142 grams
  • 2 tablespoons granulated sugar
  • powdered sugar for garnish

Instructions

Chocolate Soufflés:

  1. 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.
  2. 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.
  3. 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.
  4. MAKE AHEAD: At this point, Soufflés can be covered in plastic wrap and refrigerated at this point for up to 1 day.
  5. Bake until puffed and set, about 20 minutes (or about 25 minutes if baking directly from the refrigerator).

Raspberry Sauce:

  1. 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.
  2. Garnish the chocolate soufflés with powdered sugar and serve immediately with raspberry sauce.

Notes

  • Recipe adapted from Real Simple.
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4.7

12 reviews
Excellent

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