Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Bittersweet Souffles

That's right. A souffle is simply the sweetened-up version of a casserole. This one offers a bittersweet ending.

5.0 by 1 people
Rate me!
  • Makes: 8 servings
  • Prep: 40 mins
  • Bake: 14 mins 375°F
  • Stand: 30 mins

Bittersweet Souffles



  1. Place egg yolks in a small bowl and egg whites in a large bowl; allow to stand at room temperature for 30 minutes. Position a rack in the lower third of the oven; preheat oven to 375 degrees F. Butter eight 6-ounce ramekins, souffle dishes, or custard cups; sprinkle with sugar.
  2. In a large heatproof bowl or heavy small saucepan combine chocolate, the 1 tablespoon butter, and the milk. Place bowl in a large skillet of barely simmering water or heat saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth. Remove the bowl from the water bath or the saucepan from heat. Whisk in egg yolks. (Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
  3. Add cream of tartar to egg whites; beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually sprinkle in the 1/3 cup sugar, beating on high speed until the whites are stiff but not dry (tips stand straight). Fold one-quarter of the egg whites into the chocolate mixture to lighten it, then fold into the remaining egg whites.
  4. Divide the mixture evenly among the prepared ramekins, filling each three-fourths full.
  5. Place ramekins on a baking sheet. Bake, uncovered, for 14 to 17 minutes or until souffles rise and crack on tops and a wooden skewer inserted into centers comes out slightly moist and gooey (the centers should not be completely liquid).
  6. Remove souffles from the oven. Serve immediately. Drizzle with caramel ice cream topping. If desired, top each serving with chopped espresso beans.

From the Test Kitchen

Coffee Mug Souffles:

Butter the sides of eight 4- to 5-ounce ovenproof coffee mugs and sprinkle with sugar. For collars, cut eight 12x4-inch pieces of foil. Fold each foil piece in half lengthwise. Lightly coat one side of each foil piece with nonstick cooking spray; sprinkle each with sugar. Wrap pieces of foil around cups (sugared sides facing in), overlapping ends. Make sure foil rises 1-1/2 inches above rim of each mug. Use clean kitchen string or a piece of tape to secure the foil to the mugs. Prepare and bake souffles as directed in Steps 2 through 6. Remove collars before serving. Warn guests that coffee mug handles will be hot.

Make-Ahead Directions:

Prepare as directed through Step 4. Cover and chill for up to 24 hours. Bake and serve as directed in Steps 5 and 6, except bake chilled souffles for 16 to 20 minutes.


This is a remarkably versatile recipe. If you prefer a sweeter, less intense chocolate flavor, you can substitute a lower-percentage bittersweet or semisweet chocolate; if desired, reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate. There is no need to make other changes in the recipe.

Nutrition Facts (Bittersweet Souffles)

    Per serving:
  • 295 kcal cal.,
  • 17 g fat
  • (9 g sat. fat,
  • 88 mg chol.,
  • 99 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...