3-Ingredient Individual Chocolate Souffle Recipe
Ingredients
- 75 grams sugar or superfine sugar* (⅓ cup) (more for dusting)
- 150 grams fine dark chocolate (scant 1 cup)
- 4 large eggs separated (room temperature)
- ⅛ tsp cream of tartar
- A little unsalted butter for brushing on the ramekins
Instructions
- 1
Preheat the oven to 400ºF
- 2
Butter six 4-6-ounce ramekins and dust with sugar, tapping out excess.
- 3
Break the chocolate into small pieces if you are not using chips. Melt the chocolate over a double boiler. As soon as the chocolate begins to melt remove it from the heat; you don’t need to stir it.
- 4
Whisk the egg yolks and sugar together in an electric mixer until they are pale and fluffy.
- 5
Wash and dry the whisk very carefully.
- 6
Beat the egg whites in a separate bowl. When the whites start to foam, add the cream of tartar. Beat the whites until they are standing in stiff peaks.
- 7
Working quickly but gently, fold the melted chocolate into the egg yolks/sugar mixture. Spoon a large spoonful of whites into the chocolate mixture, mix gently, fold in the remaining white. Fold deeply and slowly to disperse the whites into the chocolate without losing the air. Do not overmix; it will make for a flat soufflé.
- 8
Spoon the mixture into the prepared ramekins.
- 9
If you want to bake the soufflés within the next 24 hours, refrigerate. If you want you can freeze them for 2 weeks.
- 10
To freeze:Put the filled ramekins in the freezer on a baking tray for 20 minutes uncovered. Then wrap each ramekin in plastic wrap.
- 11
To bake from the freezer:Allow the soufflés to sit at room temperature for 20 minutes while the oven is pre-heating. Bake on the baking sheet for 15-18 minutes. Remove and serve immediately.
- 12
If baking from the refrigerator, baking time is 15-17 minutes. If baking straight away, bake for 14-15 minutes.
- 13
The tops should crack and rise above the ramekin. They will collapse after several minutes of post-baking.
Notes
Serve warm and with ice cream. Note: Use only the best dark chocolate, at least 70% cocoa powder, otherwise soufflé will be light in colour and will have no depth. *Superfine sugar is simply granulated sugar ground more finely. It’s called for in recipes where a faster dissolving granule is needed. It’s available in most supermarkets, but you can also make it at home. Just place regular granulated sugar in a blender or food processor and grind it finer.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
Frequently Asked Questions
How do I make 3-Ingredient Individual Chocolate Souffle?
This 3-Ingredient Individual Chocolate Souffle recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 5 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this 3-ingredient individual chocolate souffle?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.