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Individual Chocolate Souffles

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

  • prep: 20 mins
    total time: 35 mins
  • servings: 4

Ingredients

  • 2 tablespoons unsalted butter, room temperature
  • 1/3 cup granulated sugar, plus more for ramekins
  • 3 large egg whites, room temperature, plus 3 large egg yolks
  • 1/8 teaspoon cream of tartar
  • 5 1/2 ounces bittersweet chocolate (70 percent cacao), melted
  • 2/3 cup whole milk
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 3 tablespoons creme fraiche or sour cream
  • Garnish: confectioners' sugar, for dusting

Directions

  1. Step 1

    Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.

  2. Step 2

    Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.

  3. Step 3

    Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.

Source
Martha Stewart Living, January 2011

Reviews (3)

  • 16 Oct, 2013

    I'd like to add a white sauce when serving this Chocolate Souffle which I made with your recipe.
    What do you offer?
    Thanks in advance

  • 29 Mar, 2012

    I made this recipe for Valentine's Day and it was perfect. It rivaled some I've had in restaurants, but tasted better from my own kitchen :-) To add a Valentine's touch, I cut out a heart stencil from parchment paper and dusted a heart on the top with the powered sugar. Enjoy! You won't be disappointed!

  • 19 Sep, 2011

    This is a great souffle! I made a few changes to the recipe that I suggest following.

    1. Separate eggs and let them sit at room temperature in bowl. Cover with saran wrap and let the plastic touch the egg surface.

    2. Add an extra egg white. It rises more.

    3. Add a squirt of lemon juice to your egg white before beating.

    4. Add 2 tsp coffee to your chocolate mixture. It will enhance the chocolate flavor.

    5. Let chocolate cool before adding egg whites.

    6. Dont open the oven until its done!!