Prep Time
10 minutes
Cook Time
25 minutes
Serves
4
Ingredients
- 3 Tbsp Milk
- 5 1/2 Tbsp Sugar, plus more to dust dishes
- 4 oz. Semisweet Chocolate, coarsely chopped
- 2 Egg yolks
- 3 Egg whites
- Confectioners’ sugar for dusting
Steps
1
Preheat oven to 375 degrees. Make sure the oven rack is low enough that your soufflé has room to rise up to 2″.
2
Place milk and 4 Tbsp of sugar in a small saucepan. Stir over medium-low heat until the sugar dissolves, about 45 seconds.
3
Stir in the chopped chocolate and cook until melted, 1-2 minutes. Transfer to a nonreactive bowl (glass or stainless steel). Allow to cool for 5 minutes.
4
Beat in egg yolks once slightly cooled.
5
In a separate nonreactive bowl, beat egg whites until foamy. Sprinkle in the remaining 1 1/2 Tbsp of sugar and continue to beat until stiff peaks form.
6
Butter a small soufflé dish or 3-4 smaller ramekins, then lightly dust with sugar.
7
Gently mix in a third of the egg whites into chocolate mixture, folding until combined. Continue adding in one-third of the mixture until all of the whites are combines with the chocolate mixture. Do not overmix.
8
Spoon the batter into the prepared dishes.
9
Bake the soufflés until puffed, about 25 minutes. Upon removing from the oven, immediately dush with confectioners’ sugar and serve immediately. If left to sit, it’s normal for the soufflés to deflate after about 2 minutes.