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.
Martha Stewart Living, January 2011
- Prep Time 20 minutes
- Total Time 35 minutes
- Serves 4
- 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
- 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.
- 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.
- 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.
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