One evening a few months ago 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 quietly made my way to the kitchen and quickly whipped up the batter while the oven preheated. 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. You can surprise your honey for Valentine’s Day with these perfect chocolate soufflés because they are surprisingly quick to make and bake and the batter can be made ahead of time, refrigerated, and baked off later. There’s really no excuse not to make chocolate soufflés.
And you know what? I won’t tell your significant other just how easy these are to make if you don’t. Let them think you slaved away in the kitchen 😉
Chocolate Soufflé Baking Tips
This is a simple recipe so use the best quality ingredients that you can get, especially when it comes to the chocolate. I love to use and always recommend Ghirardelli baking chocolate, it’s delicious and readily available at most grocery stores!
Soufflés are notoriously finicky and prone to collapsing quickly. However, I’ve never once had this recipe fail for me. Not even when I made it in my Breville toaster oven (which truly is more like a mini oven than a toaster), or even when I drove the unbaked soufflés over to my friends house and baked them in her oven.
The soufflés will begin to lose their height and even collapse as soon as they’re removed from the oven. For the most impressive presentation, serve literally as soon as humanly possible once you pull them out. Have your powdered sugar and raspberry sauce at the ready for this!
The powdered sugar garnish really is worth the extra minute to do. It just looks so gourmet! I like to use my handy OXO Baker’s Dusting Wand to make quick and easy work of this. Also, the raspberry sauce really does add the perfectly complementary tartness and freshness. At the very least, serve alongside fresh raspberries if you don’t have time to make the sauce.
The best part about this recipe is that the batter can be prepared and poured into the ramekins, then covered and refrigerated for up to 1 day ahead of time. Bake directly from the fridge, adding up to 5 minutes to the baking time.
This recipe was originally published on 2/4/13. It was recently updated with new photos and recipe tips. Photos by Constance Higley.
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 lose their height the moment they’re removed from the oven, so they should be served immediately.
Pros: Absolutely divine yet totally doable.
Would I make this again? I’ve already made this recipe countless times!
How to make Chocolate Soufflés for Two
Yield: 2 soufflés
Prep Time: 10 minutes
Cook: 20 minutes
3 tablespoons unsalted butter, divided
2 tablespoons unsweetened cocoa powder
3 ounces (85 grams) 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 (142 grams) 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 (about 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.
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