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Individual Chocolate Soufflés


Individual Chocolate Soufflés

Individual Chocolate Soufflés

Yield

Makes 2 servings

Ingredients

1 teaspoon unsalted butter, divided
5 tablespoons granulated sugar, divided
4 ounces semisweet chocolate, chopped
2 ounces cream cheese*, softened
2 tablespoons milk
2 large eggs, separated, at room temperature
Pinch salt
Powdered sugar

*Soufflés have an undeserved reputation of being hard to make. The cream cheese in this recipe helps to stabilize the soufflé and gives it a subtle flavor note.

Preparation

  1. Use 1/2 teaspoon butter to grease 2 (10-ounce) custard cups; coat with 1 tablespoon granulated sugar.
  2. Make collars for custard cups: fold 16-inch-long piece of aluminum foil in half lengthwise, and fold in half again. Use 1/4 teaspoon butter to grease half of it lengthwise. Sprinkle buttered part with 1-1/2 teaspoons sugar. Wrap foil around custard cup, buttered side in; allow buttered half to extend above the rim 1 inch. If necessary, secure with masking tape. Repeat for second collar.
  3. Preheat oven to 350°F. Place baking pan in oven. Microwave chocolate, cream cheese and milk in microwavable container on HIGH 1 minute. Stir until smooth. If mixture is not completely melted, return to microwave oven and heat in 30-second intervals, stirring each time. Allow mixture to cool, then stir in yolks and blend well.
  4. Beat egg whites in grease-free medium bowl with mixer on high speed until frothy. Add salt, then gradually add remaining 3 tablespoons sugar, beating constantly, until stiff peaks form.
  5. Gently fold chocolate mixture into whites in 3 additions. Divide between custard cups.
  6. Place custard cups on preheated baking pan. Bake 35 to 40 minutes or until puffed and toothpick inserted in middle comes out clean. Dust with powdered sugar. Remove collars and serve immediately (soufflés deflate as they cool).

Tip

Place soufflés in the oven just before serving your meal; soufflés will be ready when it's time for dessert and coffee.

Tip

Soufflés can be prepared in advance. Wrap and refrigerate soufflés after placing in custard cups; unbaked soufflés also can be frozen up to 2 weeks. Add collars after removing soufflés from refrigerator or freezer. To bake chilled soufflés, add a few minutes to the baking time. To bake frozen soufflés, place custard cups on jelly-roll pan, and add hot water to pan. Bake in preheated 350°F oven for 50 to 55 minutes or until done.

Nutritional Information

Sodium 161 mg
Protein 13 g
Fiber 4 g
Carbohydrate 64 g
Cholesterol 249 mg
Saturated Fat 19 g
Total Fat 35 g
Calories from Fat 51 %
Calories 598

Dietary Exchange

Meat 7
Starch 4

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