Chocolate Soufflés

A soft, mousse-like chocolate dessert that's sure to please a chocolate-lover, especially when served fresh. This recipe uses three 4 oz. ramekins. Below you'll see I used four ramekins, which meant they didn't rise as high. So use 3!!!

The recipe is here, and pictures of the process are below:

Ingredients:

• Butter and sugar for coating the ramekins

• ½ Tbsp. unsalted butter

• 3 ½ Tbsp. sugar

• 3 oz. bittersweet chocolate (66-70% cacao), coarsely chopped

• 1 Tbsp. brewed coffee

• 1.5 large egg yolks

• 1 tsp. vanilla extract

• 2.5 large egg whites, room temperature

• 1/4 tsp. salt

Directions:

1. Preheat oven to 425°. Coat insides of three 4 oz. ramekins with butter. Dust with sugar and tap out excess. Place in a baking pan and place in the refrigerator.

2. Heat chocolate, coffee, and 1/2 Tbsp. butter in a large heatproof bowl set over a large saucepan of barely simmering water, stirring, until chocolate is melted and mixture is smooth. Let cool slightly.

3. Whisk yolks and vanilla into chocolate mixture. It will look grainy; whisk in 2 tsp. water and the mixture will become smooth and glossy again. Set aside while whipping the eggs.

4. Beat egg whites with whisk attachment on medium speed until frothy, about 30 seconds. Add salt and continue to beat on medium-high until soft, creamy peaks form, about 2 minutes. Slowly add 3.5 tbsp. sugar and continue to beat until firm, shiny, glossy peaks form.

5. Using a large rubber spatula, mix and loosen up the chocolate mixture.

6. Then fold one-third of egg whites into chocolate mixture to lighten it. Gently fold in remaining egg whites in one or two additions, until barely any egg white streaks remain.

7. Spoon the mixture into prepared ramekins, filling them completely and mounding batter over the rim. Using a large offset spatula, bench scraper, or back of a chef’s knife, scrape edge across tops of ramekins to create a level surface of the batter.

8. Then gently run your thumb inside rim of ramekin just around lip to create a small circular indentation (this helps soufflés rise with straight sides; be careful not to rub off butter coating underneath).

9. Transfer immediately to oven. Reduce temperature to 400° and bake soufflés until they have risen and wobble slightly when jostled, 14-17 minutes. DO NOT OPEN THE OVEN WHILE BAKING!

10. Immediately eat the soufflés after baking! You can dip a spoon in the center and add caramel or ice cream or another topping you prefer!

11. Makes 3 soufflés.

Egg whites whipped to stiff peaks.

Beginning to fold the egg whites into the chocolate mixture.

After folding all the egg whites in.

Adding the soufflé mixture into 4 ramekins and then make a small ring around the outside. Note: In the future I'll use only 3 ramekins to get a better result.

Soufflés baking in the oven. It's really stressful to watch them without being able to open the oven to check on them (because it risks deflation).

Still a little moist but perfectly delicious!