Decadent Chocolate Soufflé


If you’re looking for a fabulous and yummy desert to make on a whim, look no further. This decadent chocolate soufflé can rival the best deserts throughout the best restaurants in Paris. These are the undisputed face of culinary cuteness and their intensity guarantees the triumph of chic over prettiness. 

They’re technically little pudding desserts but they look and behave more like soufflés if you ask me. I got the recipe from an old Nigella Dawson cookbook, (I totally love her and have been a fan since they one). They are easier to make than you think and I gurantee everyone will not only love them but they will be totally impressed by your culinary skills! Bon appétit. 😋

Decadent Chocolate Soufflé

Makes 4 servings (recipe can be doubled)

INGREDIENTS

  • 4½ oz. good quality bittersweet chocolate, finely chopped
  • 8 tablespoons (1 stick) unsalted butter
  • 3 large eggs
  • ¾ cup sugar
  • ¼ cup all-purpose flour

DIRECTIONS

Put chocolate and butter in the top of a double boler above simmering water. Whisk every so often until completely melted. In a seperate bowl whisk together eggs, sugar and flour until just blended. Gradually whisk in the melted chocolate. Set aside.

Grease 4 1-cup ramekins with butter and add flour to dust over the butter, tapping the ramekins to get rid of excess. Preheat oven to 400℉. Pour chocolate mixture into prepared ramekins and put them on a baking sheet in the oven for 10-12 minutes or until the tops are firm and cracking slightly and the edges are set. Serve immediately.

NOTES

  • You can begin the chocolate melting process and let sit in a corner of the warm stovetop while everyone is having dinner.
  • Leave the cooking part until everyone have finished the main course. It doesn’t matter if there’s no food on the table. These have to be done last minute.
  • Garnish with a dusting of powdered sugar and add fresh raspberries or strawberries
  • Serve with a pitcher of super cold cream for people to pour into their soufflé or vanilla ice cream.

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