Chocolate Chippy Crunch Souffle

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
6 servings

Ingredients
  • 1 tablespoon unsalted butter
  • 8 tablespoons granulated sugar
  • 6 ounces semisweet chocolate, broken into 1/2-ounce pieces
  • 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
  • 4 large egg yolks
  • 1/4 cup heavy cream
  • 8 large egg whites
  • 3 Deep Dark Chocolate Fudge Cookies, chopped into 1/2-inch pieces
  • 1/2 cup semisweet chocolate chips
Directions
  • Preheat the oven to 350 degrees .

  • Lightly coat the inside of each souffle cup with the butter. Sprinkle the inside of each cup with 1 1/2 teaspoons granulated sugar. Set aside until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes. Remove from the heat and stir until smooth. Transfer the chocolate to a large stainless steel bowl. Use a whisk to stir in the egg yolks and heavy cream until thoroughly combined. Set aside.

  • Place the egg whites on the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Add the remaining sugar and continue to whisk on high until stiff peaks form, about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber spatula to fold about 1/4 of the whipped egg whites into the melted chocolate mixture, then fold in the remaining egg whites. Evenly divide the souffle mixture into the prepared souffle cups (about 4 heaping tablespoons), filling them to 1/2-inch below the rim of the cup. Evenly divide and sprinkle the cookie pieces and chocolate chips over the tops of the souffle mixture.

  • Place the souffles on the center shelf of the preheated oven. Bake until a toothpick inserted in the center comes out clean, about 22 to 26 minutes. Remove from the oven and serve immediately.


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    Chocolate Souffles

    Recipe courtesy of Claire Robinson