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Gallery Mini Chocolate Souffles Recipe Summary prep: 20 mins total: 35 mins Servings: 4 Yield: 4

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, room temperature 1/3 cup granulated sugar, plus more for ramekins 3 large egg whites, room temperature, plus 3 large egg yolks 1/8 teaspoon cream of tartar 5 1/2 ounces bittersweet chocolate (70 percent cacao), melted 2/3 cup whole milk 1 tablespoon plus 1 1/2 teaspoons cornstarch 1/8 teaspoon salt 3 tablespoons creme fraiche or sour cream Garnish: confectioners’ sugar, for dusting

Cook’s Notes Batter can be prepared up to 3 hours ahead.

Gallery Mini Chocolate Souffles

Recipe Summary prep: 20 mins total: 35 mins Servings: 4 Yield: 4

Mini Chocolate Souffles

Mini Chocolate Souffles

Mini Chocolate Souffles

Recipe Summary prep: 20 mins total: 35 mins Servings: 4 Yield: 4

Recipe Summary

prep: 20 mins total: 35 mins

Servings: 4 Yield: 4

prep: 20 mins

total: 35 mins

prep:

20 mins

total:

35 mins

Servings: 4

Yield: 4

4

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, room temperature 1/3 cup granulated sugar, plus more for ramekins 3 large egg whites, room temperature, plus 3 large egg yolks 1/8 teaspoon cream of tartar 5 1/2 ounces bittersweet chocolate (70 percent cacao), melted 2/3 cup whole milk 1 tablespoon plus 1 1/2 teaspoons cornstarch 1/8 teaspoon salt 3 tablespoons creme fraiche or sour cream Garnish: confectioners’ sugar, for dusting

Directions

Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.

Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.

Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners’ sugar.

Cook’s Notes Batter can be prepared up to 3 hours ahead.

Cook’s Notes

Batter can be prepared up to 3 hours ahead.

Reviews (3)

 Add Rating & Review     140 Ratings   5 star values:        31    4 star values:        40    3 star values:        41    2 star values:        19    1 star values:        9

Reviews (3)

Add Rating & Review     140 Ratings   5 star values:        31    4 star values:        40    3 star values:        41    2 star values:        19    1 star values:        9

Add Rating & Review

140 Ratings 5 star values: 31 4 star values: 40 3 star values: 41 2 star values: 19 1 star values: 9

140 Ratings 5 star values: 31 4 star values: 40 3 star values: 41 2 star values: 19 1 star values: 9

140 Ratings 5 star values: 31 4 star values: 40 3 star values: 41 2 star values: 19 1 star values: 9

  • 5 star values: 31 4 star values: 40 3 star values: 41 2 star values: 19 1 star values: 9

    Martha Stewart Member     Rating: Unrated       10/16/2013   I'd like to add a white sauce when serving this Chocolate Souffle which I made with your recipe. What do you offer? Thanks in advance  

Martha Stewart Member     Rating: Unrated       03/29/2012   I made this recipe for Valentine's Day and it was perfect. It rivaled some I've had in restaurants, but tasted better from my own kitchen :-) To add a Valentine's touch, I cut out a heart stencil from parchment paper and dusted a heart on the top with the powered sugar. Enjoy! You won't be disappointed!  

Martha Stewart Member     Rating: 5 stars       09/19/2011   This is a great souffle! I made a few changes to the recipe that I suggest following. 1. Separate eggs and let them sit at room temperature in bowl. Cover with saran wrap and let the plastic touch the egg surface. 2. Add an extra egg white. It rises more. 3. Add a squirt of lemon juice to your egg white before beating. 4. Add 2 tsp coffee to your chocolate mixture. It will enhance the chocolate flavor. 5. Let chocolate cool before adding egg whites. 6. Dont open the oven until its done!!

    Martha Stewart Member

    Rating: Unrated 10/16/2013

I’d like to add a white sauce when serving this Chocolate Souffle which I made with your recipe. What do you offer? Thanks in advance

Rating: Unrated

Rating: Unrated 03/29/2012

I made this recipe for Valentine’s Day and it was perfect. It rivaled some I’ve had in restaurants, but tasted better from my own kitchen :-) To add a Valentine’s touch, I cut out a heart stencil from parchment paper and dusted a heart on the top with the powered sugar. Enjoy! You won’t be disappointed!

Rating: 5 stars 09/19/2011

This is a great souffle! I made a few changes to the recipe that I suggest following. 1. Separate eggs and let them sit at room temperature in bowl. Cover with saran wrap and let the plastic touch the egg surface. 2. Add an extra egg white. It rises more. 3. Add a squirt of lemon juice to your egg white before beating. 4. Add 2 tsp coffee to your chocolate mixture. It will enhance the chocolate flavor. 5. Let chocolate cool before adding egg whites. 6. Dont open the oven until its done!!

Rating: 5 stars

All Reviews for Mini Chocolate Souffles

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mini Chocolate Souffles

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest