I wrote yesterday about the charmingly retro blackened tuna dinner that the hubby wanted for our anniversary. An equally old fashioned dessert was called for so I decided to make chocolate souffle. Cheese souffle is something I make quite regularly for dinner but I have never made a sweet one. I found a recipe that made two so then I wouldn’t have leftovers as they are not that tasty, at least not in my opinion.
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Chocolate Souffle for Two
Serves 2
- 3 TBS unsalted butter. divided
- 2 TBS unsweetened cocoa powder
- 3 oz semisweet chocolate, finely chopped
- 1/2 tsp vanilla extract
- 2 large eggs, separated
- 2 TBS granulated sugar
- pinch of salt
- pinch of cream of tartar
- 1 cup fresh berries – blueberries or strawberries
- 1 TBS granulated sugar
- Preheat oven to 375
- Butter 2 8 oz ramekins with 1 TBS of the softened butter.
- Sprinkle the cocoa powder in the ramekins to dust the sides. Tap out any excess
- Make a foil sleeve and butter that as well. (I have used cooking spray for the foil and it works fine if you have used all of the butter on the ramekins.)
- Using a double boiler or a bowl set over a pan with simmering water, melt the remaining butter and chocolate, stirring until smooth
- Remove from heat and stir in the vanilla.
- Whisk in the egg yolks, one at a time. Stir until smooth.
- In a large bowl combine the egg whites, sugar, salt and cream of tartar.
- Using a hand mixer on low mix until frothy then turn to high and whip until firm peaks form.
- Using a rubber spatula gently fold the egg whites into the chocolate mixture.
- Divide the mixture between the ramekins*
- Bake for about 20 minutes until the souffles puff up. Serve immediately
- While the soufflés are baking mix the fruit with the sugar. Let sit at room temperature
- After you have admired your soufflé, break open the top and add the fruit.
I adapted the recipe from Dessert Cooking for Two by Robin Donovan which is full of yummy recipes that make just enough and not too much.
How Was the Chocolate Souffle?
Oh.My.Word. I don’t know why I waited so long. It was like eating heavenly chocolate air. Just let me note that since these are all about the chocolate – be sure you use really good chocolate. What you will taste is the flavor of the chocolate you use so if you are putting crappy chocolate into the souffle it is not going to taste good and you will blame the recipe. It’s worth splurging on a high quality chocolate.
They were not difficult to make, and I was surprised to learn that they can be made ahead – which is exactly what I did so I know it works – so this recipe is a wonderful end to a celebration dinner.
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Chocolate Souffle for Two
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Dessert
- Method: Baking and Stove Top
- Cuisine: French
Description
Smooth, rich, light chocolate souffles served with fresh fruit
Ingredients
- 3 TBS unsalted butter. divided
- 2 TBS unsweetened cocoa powder
- 3 oz semisweet chocolate, finely chopped
- 1/2 tsp vanilla extract
- 2 large eggs, separated
- 2 TBS granulated sugar
- pinch of salt
- pinch of cream of tartar
- 1 cup fresh berries – blueberries or strawberries
- 1 TBS granulated sugar
Instructions
- Preheat oven to 375
- Butter 2 8 oz ramekins with 1 TBS of the softened butter.
- Sprinkle the cocoa powder in the ramekins to dust the sides. Tap out any excess
- Make a foil sleeve and butter that as well. (I have used cooking spray for the foil and it works fine if you have used all of the butter on the ramekins.)
- Using a double boiler or a bowl set over a pan with simmering water, melt the remaining butter and chocolate, stirring until smooth
- Remove from heat and stir in the vanilla.
- Whisk in the egg yolks, one at a time. Stir until smooth.
- In a large bowl combine the egg whites, sugar, salt and cream of tartar.
- Using a hand mixer on low mix until frothy then turn to high and whip until firm peaks form.
- Using a rubber spatula gently fold the egg whites into the chocolate mixture.
- Divide the mixture between the ramekins*
- Bake for about 20 minutes until the souffles puff up. Serve immediately
- While the souffles are baking mix the fruit with the sugar. Let sit at room temperature
- After you have admired your souffle, break open the top and add the fruit.
Notes
*You can make the souffles to this point and then keep them in the refrigerator for up to 24 hours. Just carefully cover with plastic wrap. When you are ready to bake just remove the wrap and follow the baking directions.
Keywords: souffle, chocolate souffle, sweet souffle, souffle for two, chocolate dessert, dessert for two
