Recipes

Bittersweet Chocolate Soufflés (by Ghirardelli)


This recipe is SO EASY and SO GOOD, I just had to share it! I made these Ghirardelli Bittersweet Chocolate Soufflés for my family on Valentine’s Day, and everyone could not stop raving about them. Sure, they take a little extra love than stirring up a cake or brownie mix, but they are 10000% worth the effort, I promise. I followed Ghirardelli’s recipe exactly, and my batter filled four brand-spanking-new 8oz ramekins, that I actually went out and bought specifically for the occasion. I’m sure you can make this in a larger quiche dish, but you’d really have to watch your timing. My vote is for individual-serving ramekins all the way.

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Look at the rise on these souffles!!

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oven

Recipe, from Ghirardelli.com
Makes Four 8oz Ramekins

• 10oz Ghirardelli 72% Cacao Dark Chocolate Premium Baking Chips
• 6 TBS Unsalted Butter, plus more for coating dishes
• 6 TBS Granulated Sugar, plus more for coating dishes
• 6 Eggs, separated, at room temperature
• 1/2 tsp Cream of tartar
• 1/8 tsp salt
• 1/4 tsp Vanilla extract
• 1 TSB Orange liquor, optional
• Powdered sugar, optional

How To:

  1. Adjust oven rack to lower middle position. Preheat oven to 400°F. 
  2. Generously coat eight 1- cup ramekins with butter, then coat bottom and sides of dishes with granulated sugar, tapping out the excess.
  3. In a medium microwave safe bowl, melt chocolate and butter, heating in 30 second increments and stirring in between until completely melted. Whisk in egg yolks, salt, vanilla extract, and orange liquor if using, until combined.
  4. In an electric mixer, beat egg whites with cream of tarter on high speed until soft peaks form. With the mixer still running, add sugar one tablespoon at a time, beat until egg whites hold stiff peaks and appear glossy.
  5. Whisk a quarter of the egg whites into the chocolate mixer to lighten batter. Fold in remaining egg whites in 2 additions. Divide batter amongst ramekins, filling each almost to the rim. Using a wet paper towel, wipe excess batter from rim.
  6. Bake until soufflés are puffed and center moves only slightly when dish is shaken gently, about 11-13 minutes. Dust top with powdered sugar and serve immediately.
  7. To make chocolate soufflés ahead of time, freeze filled ramekins until you are ready to bake. Preheat oven to 400F and bake soufflés for 17-18 minutes.



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