Individual chocolate soufflés
Yield 4 soufflés
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons granulated sugar (for ramekins)
- 2/3 cup whole milk
- 1 tablespoon plus 1-1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 5-1/2 ounces good-quality bittersweet chocolate (70 percent cacao), cut into 1-inch chunks
- 1 teaspoon instant coffee
- 3 large egg yolks
- 1 lemon
- Kosher salt
- 3 tablespoons sour cream
- 3 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/3 cup granulated sugar
- Garnish: powdered sugar, for dusting
- Preheat oven to 400F.
- Place ramekins on parchment-lined baking sheet.
- Brush four 7-ounce ramekins generously with butter, then coat with granulated sugar.
- In saucepan, whisk milk with cornstarch.
- Add salt and bring mixture to simmer. Cook, stirring, until thickened, 1 to 2 minutes.
- Add chocolate and instant coffee. Whisk until well blended (mixture will separate).
- Whisk in yolks one at time, then add sour cream. Allow mixture to cool slightly.
- Place ingredients in large mixing bowl and allow to cool slightly.
- Coat clean mixing bowl with lemon juice and kosher salt. Rub lemon around bowl to remove all grease. Wipe thoroughly with paper towels.
- Using hand mixer, whisk whites in mixing bowl 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 aside.
- Gently fold half of whipped egg whites into chocolate mixture.
- Repeat process with other half of egg whites.
- Pour batter into prepared ramekins.
- Bake 12–14 minutes until soufflés rise but centers are still slightly liquid.
- Dust lightly with powdered sugar.
- Serve immediately.
Batter can be prepared and held for up to 3 hours before baking.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/celebrations/individual-chocolate-souffles/