Souffles can be difficult to make and you need to be precise in the timing and measurement of ingredients.
What you need:
2 large ramekins (that hold 1.5 cups) or 4 small ramekins (.5 cup)
2 ounces of 60% bittersweet chocolate baking bars
1 tablespoon of unsalted butter (not melted)
2 tablespoons of granulated sugar plus 2 teaspoons - divided
2 tablespoons and 2 teaspoons of 1% milk
1 egg yolk
2 egg whites
Prepare the ramekins first by rubbing butter along the sides of the ramekins and coat with 1 tablespoon of granulated sugar. Heat the oven to 350 degrees.
Melt the chocolate in a double boiler. If you don't have a double boiler, add water to a small pan and place a bowl on top of the water. Set the water to medium so it heats. Add the chocolate, milk and 1 tablespoon of sugar in the bowl. Mix until the chocolate is melted. Set the chocolate aside for 5 minutes and mix in the egg yolk.
In a large bowl, with the mixer, beat the egg whites until soft peaks start to form. Add the 2 teaspoons of sugar and beat until stiff. With a spatula, fold one fourth of the egg whites into the chocolate mix. Do not mix, just fold. Fold
another fourth, then the remainder. Divide into the ramekins.
Bake for 20 minutes if large ramekins; if small ramekins, bake for 15. Do not open the oven! if you open, your souffle will lose it's poof. Remove from the oven and add whatever topping you want. If you aren't ready to cook your souffle yet, you can refrigerate the ramekins in the refrigrator prior to cooking. You can keep in the refrigerator for up to 3 hours but no longer. If you keep longer, the egg whites will harden or sometimes, depending on your whites, they may liquify too much to souffle.
If you refrigerate your souffle before cooking, add another 3 minutes to the cooking time and remember *not* to open the oven until the time is up.
Serve warm and enjoy!
What you need:
2 large ramekins (that hold 1.5 cups) or 4 small ramekins (.5 cup)
2 ounces of 60% bittersweet chocolate baking bars
1 tablespoon of unsalted butter (not melted)
2 tablespoons of granulated sugar plus 2 teaspoons - divided
2 tablespoons and 2 teaspoons of 1% milk
1 egg yolk
2 egg whites
Prepare the ramekins first by rubbing butter along the sides of the ramekins and coat with 1 tablespoon of granulated sugar. Heat the oven to 350 degrees.
Melt the chocolate in a double boiler. If you don't have a double boiler, add water to a small pan and place a bowl on top of the water. Set the water to medium so it heats. Add the chocolate, milk and 1 tablespoon of sugar in the bowl. Mix until the chocolate is melted. Set the chocolate aside for 5 minutes and mix in the egg yolk.
In a large bowl, with the mixer, beat the egg whites until soft peaks start to form. Add the 2 teaspoons of sugar and beat until stiff. With a spatula, fold one fourth of the egg whites into the chocolate mix. Do not mix, just fold. Fold
another fourth, then the remainder. Divide into the ramekins.Bake for 20 minutes if large ramekins; if small ramekins, bake for 15. Do not open the oven! if you open, your souffle will lose it's poof. Remove from the oven and add whatever topping you want. If you aren't ready to cook your souffle yet, you can refrigerate the ramekins in the refrigrator prior to cooking. You can keep in the refrigerator for up to 3 hours but no longer. If you keep longer, the egg whites will harden or sometimes, depending on your whites, they may liquify too much to souffle.
If you refrigerate your souffle before cooking, add another 3 minutes to the cooking time and remember *not* to open the oven until the time is up.
Serve warm and enjoy!
Yum-o!
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