Chocolate Raspberry Soufflé
- SERVES
- 12
- COOK TIME
- 20 Min
At 5:00 we can't expect everybody to tiptoe around the kitchen simply because there's a souffl in the oven. With this one, they won't have to. As a matter of fact, the only tiptoeing anybody will be doing is into the kitchen... for seconds!
What You'll Need
- 3 eggs, separated
- 1 (10-ounce) package raspberry-flavored semisweet chocolate chips
- 1/2 cup (1 stick) butter
- 1/4 cup plus 1 teaspoon sugar, divided
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
What to Do
- Preheat the oven to 425 degree F. Line a 12-cup muffin tin with paper baking cups.
- In a medium bowl, beat the egg whites until stiff peaks form; set aside.
- In a medium saucepan, combine the chocolate chips, butter, 1/4 cup sugar, and the water over medium heat. Cook for 2 to 3 minutes, or until the chocolate and butter have melted, stirring constantly. Remove from the heat and quickly whisk in the egg yolks. Add the beaten egg whites; fold until well combined. Pour evenly into the baking cups and bake for 8 to 10 minutes, or until puffed and the tops are dry.
- Meanwhile, in a medium bowl, beat the heavy cream and the remaining 1 teaspoon sugar and the vanilla until slightly thickened. Serve the warm soufflé with the vanilla cream sauce.
Notes
To fancy it up, just before serving, garnish each soufflé with fresh raspberries and a sprig of mint. Want to make these in advance? That works - just cover and chill; they taste just as good cold.
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