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Chocolate Soufflés
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Chocolate Soufflés

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 tablespoons (about) unsalted butter, melted and cooled
1/3 cup sugar plus more for coating dishes
6 large egg whites
4 ounces high-quality dark chocolate (62 to 70% cacao)
1/2 cup cold water
1/3 cup unsweetened cocoa powder
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Let's Make It
1
Preheat the oven to 350°F. Coat the interiors of six 7.75-ounce soufflé dishes completely with some of the butter. Refrigerate until the butter is cold and set about 2 minutes. Brush a second coating of butter over the interiors of the dishes. Coat the interiors completely with sugar. Place the dishes on a baking sheet.
2
Using an electric mixer beat the egg whites in a large bowl until they are foamy. Gradually beat in 1/3 cup of sugar. Continue beating until the egg whites are shiny and form medium-soft peaks when the beaters are lifted.
3
Meanwhile, stir the chopped chocolate in a large bowl set over a saucepan of simmering water until melted and smooth. Remove from the heat. Add the water and cocoa powder and mix until smooth. Fold a fourth of the egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture (the mixture will resemble chocolate mousse).
4
Divide the soufflé batter equally among the prepared soufflé dishes. Using a large knife level the filling flush to the top of the dishes. Using a clean cloth wipe the very top edges of the dishes.
5
Bake the soufflés on the baking sheet until they puff but are still moist in the center about 12 minutes. Serve immediately.
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