Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Mini Chocolate Souffles 3.5 (140) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 4 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. Ingredients 2 tablespoons unsalted butter, room temperature ⅓ cup granulated sugar, plus more for ramekins 3 large egg whites, room temperature, plus 3 large egg yolks ⅛ teaspoon cream of tartar 5 ½ ounces bittersweet chocolate (70 percent cacao), melted ⅔ cup whole milk 1 tablespoon plus 1 ½ teaspoons cornstarch ⅛ teaspoon salt 3 tablespoons creme fraiche or sour cream Garnish: confectioners' sugar, for dusting Directions 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. Cook's Notes Batter can be prepared up to 3 hours ahead. Rate it Print