Bittersweet Souffles

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

Bittersweet Souffles + enlarge image
Makes:
8 servings
Prep:
40 mins
Bake:
14 mins 375°F
Stand:
30 mins
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Bittersweet Souffles

Ingredients
 
Butter
 
Sugar
8
ounces bittersweet 70-percent-cocoa chocolate or semisweet chocolate, finely chopped*
1
tablespoon butter
1/3
cup chocolate milk or milk
1/8
teaspoon cream of tartar
1/3
cup sugar*
 
Caramel ice cream topping
 
Chocolate-covered espresso beans, chopped (optional)

Directions

  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.

*Tip:

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
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