Chocolate Soufflés for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 237
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 4
- Cholesterol
- 78
- Sodium
- 52
- Total: 50 min
- Active: 30 min
Ingredients
Chocolate Soufflés:
3 tablespoons unsalted butter, at room temperature
5 tablespoons granulated sugar
3 ounces dark chocolate
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch fine sea salt
Raspberry Coulis:
1 cup fresh raspberries
3 tablespoons granulated sugar
Directions
Special equipment:
Two 6- or 8-ounce ramekins- For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
- Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
- Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
- Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
- Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
- Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door – use your oven light to check their progress.
- While the soufflés bake, make the raspberry coulis.
- For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
- Serve the soufflés immediately with the raspberry coulis.