Chocolate Soufflés for Two are like eating a chocolate cloud in heaven. Perfect combination of raspberry + chocolate, and the perfect treat to surprise your loved one!
One evening a few months ago my boyfriend Jared and I were sitting on the couch, staring at our laptop screens. I was suddenly hit with the intense urge to make something delightfully chocolate-y. I remembered I had seen a recipe for chocolate soufflé for two recently and decided to give it a shot. I quietly made my way to the kitchen and quickly whipped up the batter. About twenty five minutes later I delivered two chocolate soufflés to the coffee table and completely surprised Jared, who exclaimed, “Where did these come from?!” There’s no better surprise than an indulgent homemade treat (except maybe a shiny new car with a bow sitting on the driveway). You can surprise your honey for Valentine’s Day with these perfect chocolate soufflés because they are quick to make and bake and the batter can be made ahead of time and baked off later. There’s really no excuse not to make chocolate soufflés.
Taste: I love the combination of chocolate and raspberry and it’s absolutely perfect for Valentine’s Day.
Texture: Like eating a chocolate cloud in heaven.
Ease: Surprisingly easy yet impressive. I’ve made this recipe a handful of times without any fails.
Appearance: Unfortunately as the soufflés cool they begin to drop and loose their height, making it difficult to get a good photo. Mine dropped a little before I was able to get a decent picture.
Pros: Absolutely divine yet totally doable.
Would I make this again? I’ve already made this recipe again and again.
How to make Chocolate Soufflés for Two
Yield: 2 soufflés
Prep Time: 10 minutes
3 tablespoons unsalted butter, divided
2 tablespoons unsweetened cocoa powder
3 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
2 large egg yolks
2 large egg whites
2 tablespoons granulated sugar
Pinch cream of tartar
5 ounces fresh or thawed frozen raspberries
2 tablespoons granulated sugar
Powdered sugar, for garnish
Preheat the oven to 375°F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with cocoa powder, tapping out the excess.
In a large microwave-safe bowl, microwave the chocolate and remaining 2 tablespoons of butter in 30-second bursts, stirring between each burst, until melted and smooth. Stir in vanilla and egg yolks, one at a time.
In a clean bowl, use an electric mixer to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form. Gently fold the egg white mixture into the chocolate. Spoon into the prepared ramekins. Soufflés can be covered in plastic wrap and refrigerated at this point for up to 1 day.
Bake until puffed and set, about 20 minutes (25 minutes if baking directly from the refrigerator).
While the souffles are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.
Garnish the chocolate souffles with powdered sugar and serve immediately with raspberry sauce.
© Handle the Heat - handletheheat.com