Evan's Mini Chocolate Souffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 ounce(s) bitterseet chocolate, chopped |
2 eggs at room temp, seperated |
powered sugar for dusting |
1 tablespoon(s) semisweet or dark chocolate chips |
1 1/2 tablespoon(s) sugar |
2 tablespoon(s) unsalted butter, plu extra for the ramekins |
vanilla ice cream (optional) |
Directions:
1. Preheat oven to 375
2. Butter the inside of tw 4 in ceramic ramekins or souffle cups.
3. In a medium mixing bowl add the chocolate and butter. Over a pan of simmering water place the metal bowl, strring the butrer and chocolate until melted, 1 to 2 min
4. Lightly beat the 2 egg yols with a fork and add to the cocolate mixture, stirring quirckly to incorporate the yolks. Remove the chocolate mixture for the heat and set aside.
5. Using an electric mixer, whisk the 2 egg whites on the highest setting until frothy, about 20 seconds. Slowly ass the sugar and continue beating until soft peaks form.
6. Gently fold in one-third of the beaten egg white to the chocolate mixture, just until incorporated. Then add the remaining egg whites and continue delicatly folding them in: DO NOT OVER WORK!
7. Divide the mixture between the two ramekins. Gently mound the chocolate chips in the center of each mixture. bake for 12min in the center of the oven or until the souffle sets and has small bubbles on the surface.
8. Set the ramekins on individual plates. Dust with powdered sugar and serve witha small scoup of vinilla ice cream if desired.
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