Chocolate souffle

Chocolate souffle- makes 2 servings

When you plan to make these souffles, set your eggs out for a little while before you start.  Room temperature eggs work best.


2 large eggs, separated

1 tablespoon of butter (*plus a little for lining the ramekins)

4 ounces dark chocolate

2 tablespoons of sugar (*plus a little for lining the ramekins)

Oven to 375 F

  1. In a double-boiler combine butter and chocolate and melt. Remove from heat, add the egg yolks one at a time and mix.  The mixture may be a little lumpy, that’s ok.
  2. Put the egg whites in a stand mixer with a whip attachment and whip on high. As soon as it becomes frothy, slowly add the sugar.  Whip until stiff peaks form, and mixture is glossy.
  3. While egg whites are whipping, butter and sugar coat the inside of 2 single serving ramekins. (you can do this first if you are using a hand mixer)
  4. Gently fold the chocolate mix into the egg white mixture. You want to keep it as fluffy as possible, so be gentle.  You may have a few streaks of white, or lighter brown, and that’s ok as long as the majority is well combined.
  5. Bake at 375 F for 15 minutes. Serve immediately.
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