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.