Recipe For Chocolate Soufles With Milk Chocolate Ingredients

By | January 19, 2009
0 Comment

Mini Chocolate Souffle Recipes With Double Chocolate Souffles

Chocolate Souffle Recipe Ingredients:

1 ounce heavy cream, fat free
4 ounce dark chocolate, about 70% cocoa
½ tablespoon butter
1/6 cup sugar
2 large eggs, whole, separated into egg yolks and egg whites in different bowls
A dash of cream of tartar

Method:

  1. Lightly grease 2, 6 ounce ramekins with the help of cold butter using your fingers and making sure to grease all the parts, including the sides of ramekins. Put some granulated sugar over the greased ramekins and shake the ramekins well so as the sugar forms a thin layer all over the ramekins. The butter and sugar will help to add a flavor to the crust and also help to release the soufflé from the ramekins if desired.
  2. Preheat the oven to 375 degree Fahrenheit.
  3. Melt cream, butter and dark chocolate in a double broiler. Stir constantly to help the melting process. Turn off the heat once the chocolate has melted; do not let the chocolate boil.
  4. Add the 2 egg yolks in the chocolate placed in a bowl and whisk lightly with a hand whisker. At this stage the mixture might look as if it is seized but don’t worry you will get a smooth mixture once egg whites are in.
  5. Beat egg whites with cream of tartar in a medium size bowl until it reaches soft peaks, the peaks should droop when the beater is lifted and not stand stiff.  Add sugar at this stage and continue to beat until you get stiff peaks. Do not overbeat. Fold small amounts of this egg white mixture in the melted chocolate and mix gently.
  6. Pour this prepared batter in the two ramekins; don’t fill up to the rim just fill ¾ ramekins. Place them in the preheated oven and bake for about 15 minutes. The air bubbles from the egg whites will begin to rise and thus make the soufflé rise as it gets baked. Serve hot or chilled. This recipe makes 2 servings.

Health Tip:

  • The deliciousness of this recipe mainly depends on the dark chocolate you use, so make sure to use the best quality dark chocolate if possible.
  • Cream of tartar is basically added while beating to increase the acidity of the egg whites which helps to bind the proteins from egg whites more easily and make strong bubbles which is the base of egg white foam.
  • To decrease the cholesterol content of this recipe and increase the softness you may use 3 egg whites instead of 2 and 1 egg yolk instead of 2.