The large amount of cocoa powder in this recipe is responsible for the richness of the soufflés. And as if that isn’t enough, 70% chocolate is folded into the batter.
You can prepare the molds and make the chocolate base up to 6 hours ahead; reheat the base over simmering water before folding in the egg whites.
Yields: 8 Individual Soufflés Time: About 1 Hour
Line The Molds
Coat the bottoms and sides of eight 5-ounce individual soufflé molds with the butter.
Mix the sugar and chocolate together in a bowl. Divide the mixture evenly among the molds, and then tilt and rotate the molds to coat the bottoms and sides fully and evenly. Refrigerate the molds while you prepare the soufflé base.
Bake The Souffles
Variation: Just before serving, pierce the cap of each soufflé and spoon a tablespoon of Vanilla Bean Ice Cream in the center.
Welcome to Recchiuti Confections!
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