Chocolate Soufflés recipe


  • Semisweet chocolate - 1 oz (about ¼ cup)
  • Butter – 1½ + ½ tbsp
  • Sugar – 10 tbsp + 1 tsp
  • Cocoa powder – 2 tbsp
  • All purpose flour or Maida – 2 tbsp
  • Egg whites – 3
  • 1% Low fat milk – ½ cup
  • Pistachios – 4 tbsp, chopped
  • Salt – 1/8 tsp

Cooking Instructions

Preheat oven to 375F. Coat 4 ramekins with ½ tbsp of butter and a tsp of sugar. Place them on a baking sheet.

Combine 5 tbsp of sugar, 1½ tbsp of butter and chocolate in a sauce pan. Cook over low heat until the chocolate is just melted. Add cocoa, flour and salt and whisk until combined. Gradually stir in the milk and cook over medium heat, stirring continuously. After about 3 minutes, the mixture will thicken. Remove from heat and cool.

Beat egg whites until foamy with a high speed hand mixer. Add remaining 5 tbsp of sugar, 1 tbsp at a time and beat until stiff peaks form. Gently fold 1/4th of the egg mixture into chocolate mixture. Repeat the procedure with remaining egg mixture, mixing 1/4th at a time. Spoon into prepared ramekins, sprinkle each ramekin with a tsp of nuts. Bake for 20 minutes and serve immediately.

14 Mar 2011     2981 views     NON-Vegetarian       Desserts > Souffle

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