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Prep 20min
Total40min
Servings4
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Ingredients
2 1/2
tablespoons butter, softened
3
ounces semisweet chocolate chips
1/2
teaspoon vanilla extract (optional)
2
eggs , yolks and whites divided
2
tablespoons sugar (plus more for sprinkling on inside of ramekins)
1/4
teaspoon salt
1/4
teaspoon cream of tartar
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Steps
1
Preheat oven to 375°F.
2
Use the 1/2 tbsp butter to thoroughly coat the insides of four 4-oz. ramekins. Fil the ramekins with sugar and dump out, tapping out the excess. The insides of the ramekins should be completely coated with sugar.
3
Over medium-high heat, bring a large saucepan halfway filled with water to a simmer. Place a medium saucepan inside the water bath, careful that the medium saucepan doesn't touch the bottom of the large saucepan (add more water if it does). Fill the medium saucepan with the chocolate chips and remaining butter and melt the mixture completely.
4
Remove from heat and stir in vanilla and egg yolks, one at a time, reserving the egg whites. Set aside.
5
In a medium bowl, combine egg whites, sugar, salt and cream of tartar. Using an electric hand mixer, whisk the egg white mixture until stiff peaks form, like a meringue.
6
Gently fold the egg white mixture in two batches into the chocolate mixture. Spoon into the ramekins, filling them 3/4 full.
7
Bake souffles about 15-20 minutes or until puffed and set. Sprinkle tops with powdered sugar if desired and serve immediately.
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No nutrition information available for this recipe
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