Mini Chocolate Souffles

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

2 1/2 tablespoons butter, softened
3ounces semisweet chocolate chips
1/2 easpoon vanilla extract (optional)
2 eggs , yolks and whites divided
2 tablespoons sugar (plus more for sprinkling on inside of ramekins)
1/4 teaspoon salt
1/4 teaspoon cream of tartar

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Preheat oven to 375°F.
Use the 1/2 tbsp butter to thoroughly coat the insides of four 4-oz. ramekins. Fil the ramekins with sugar and dump out, tapping out the excess. The insides of the ramekins should be completely coated with sugar.
Over medium-high heat, bring a large saucepan halfway filled with water to a simmer. Place a medium saucepan inside the water bath, careful that the medium saucepan doesn't touch the bottom of the large saucepan (add more water if it does). Fill the medium saucepan with the chocolate chips and remaining butter and melt the mixture completely.
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