Individual Chocolate Souffle Recipe

Even though this decadent chocolate souffle for one was meant to be yours only, the flavor is rich enough to share with a significant other.

Or..

Make a whole batch of these yummy after meal treats for everyone in your home.

24-26 minutes. That is how long I held my breath in the living room, far from the kitchen, while the souffle was baking and starting to pouf. Violet was clinging to my legs as I melted the chocolate in a double boiler and watched as the mixer whipped the eggs into a froth, wondering how you are sure if peaks are soft or stiff. She is cranky and needy after her nap. So I popped the chocolate concoction in the oven – it’s really nothing more than chocolate, sugar, and separated eggs – and we sat down on the couch, to snuggle and be quiet and watch Gilmore Girls. In the middle of this busy life, between music class and work and running errands around town, a cozy 24-26 minutes is deep pleasure, an oasis of calm. We both felt better, shared a snack of butter on crackers, and cheered when the souffle came out risen high and glorious. It is amazing what you can do when you practice patience.

Ingredients:

  • 5 oz bittersweet chocolate, chopped
  • 3 egg yolks, room temperature
  • 6 egg whites
  • Pinch salt
  • 1/3 cup granulated sugar
  • Butter and sugar for the dish

Method:

Generously grease a 6 cup baking dish with butter and sprinkle with sugar. Preheat oven to 375. In a metal bowl over simmering water, melt chocolate, stirring frequently. Remove from heat and stir in egg yolks. Mixture will thicken. In the bowl of a stand mixer beat egg whites on medium-low with a pinch of salt until soft peaks forms. Slowly add sugar and turn the mixer up to high; beat until stiff peaks form. Stir in about 1 cup egg whites into chocolate. Fold chocolate into egg whites. Spoon into prepared dish and bake. Run thumb around the perimeter of the dish, so the souffle rises evenly. Bake 24-26 minutes.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

2 Comments

  1. The one and only time I made souffle at home it was an utter disaster, but I may need to just climb back on the horse and try again- so glad yours just required a bit of patience! If that’s really all that stands between me and chocolate souffle, it’s worth another shot.

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