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Chocolate Crepe Souffle

Recipe photo courtesy of Dana Gallagher

Each of these airy souffles bakes in a chocolate crepe rather than a traditional dish; the chocolate espresso sauce and raspberries are a nod to a classic French pairing.

Source: Martha Stewart Living, December/January 1998


For the Crepes and Assembling the Dessert

For the Espresso Sauce

For the Chocolate Souffle


To make the crepes:

To make the espresso sauce:

To make the chocolate souffle:

To assemble the dessert:

Cook's Notes

Make the crepes, sauce, and pastry cream (part of the souffle) the day before. Pre-measure the souffle ingredients, and there is little left to do. Once baked, don't leave this dessert out to be admired; the longer the souffle sits, even wrapped in a crepe, the quicker it falls.

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