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:
  • Total Time:
  • Servings: 4
Individual Chocolate Souffles

Source: Martha Stewart Living, January 2011


  • 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


  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. 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. 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.

Cook's Notes

Batter can be prepared up to 3 hours ahead.


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