Dark Chocolate Soufflées

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DELICIOUS

Description

Ingredients

1 tablespoon unsalted butter, softened
10.5 oz dark bittersweet chocolate
1 1/3 cups 2% milk
1 tbsp.cornstarch
3 egg yolks, room temperature, lightly beaten
6 egg whites, room temperature
1/3 cup sugar; more for soufflée ramekins
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Directions

1
Heat oven to 400. Butter and sugar six 6-ounce soufflée ramekins. Place on a rimmed baking sheet; set aside.
2
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In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm.In a medium heavy-bottom saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine.
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Bring the mixture to a boil over medium heat, stirring continuously, until thick.Remove milk mixture from the heat and stir in warm melted chocolate. Let cool slightly.
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Add lightly beaten egg yolks and stir until well combined.In the bowl of a heavy-duty mixer, whip egg whites on medium speed until foamy. Slowly add sugar and increase speed to high. Whip until shiny and stiff peaks form, about 3 minutes.
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Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites. Stir until well-combined.
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Using a large rubber spatula, fold in remaining egg whites until just incorporated.Spoon mixture into prepared soufflée ramekins; the mixture should come up to the top of the ramekin.
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Transfer filled soufflée ramekins on rimmed baking sheet to oven. Bake until risen, 12 to 15 minutes. Serve immediately.