I just love mini chocolate souffles! They taste especially great when still hot and fresh out of the oven. It’s like this mini treat I can quickly make any time to spoil myself or lift my spirits when I’m feeling down. I feel like they are the perfect dish for any dinner party because everyone loves them. They look fancy in their little souffle dishes and if you are really in a pinch time-wise, they can even be prepared beforehand and frozen for later!
My chocolate souffles don’t use any flour so they are a grain-free and guilt-free dessert! Well, almost guilt-free – they still contain some chocolate and sugar. But because of their size, it doesn’t feel like I’m stuffing myself with dessert. These mini treats are perfect for adding a good satisfactory finish to a long course of savory meals.
I based my recipe on America’s Test Kitchen site. What I also love them about is the multitude of customization options. You can put some colorful sprinkles on top and they become an ideal dessert for a kids party. You can get mix in some chopped nuts for a bit more sophisticated feel perfect for an elegant dinner party. Pour some sauce on top as a topping and try out different variations to find the one that is the most delicious for you. I literally cannot think of any sauce that doesn’t work with these chocolate souffles.
Personally, my family loves them with caramel or strawberry sauces. In the summer, I additionally top them with fresh berries. The possibilities are endless!
- measuring cups
- 6 ounce ramekins
- a large glass bowl
- a large saucepan
- a rubber scraper
- a wooden spoon
- a large mixing bowl
- an electric hand mixer
- a medium glass bowl
- a jelly roll pan and parchment paper
- 4 T. of unsalted butter + some more to butter the ramekins
- 8 oz. of bittersweet or semi-sweet chocolate
- 1/3 cup of whole cane sugar
- 6 large egg yolks
- 8 large egg whites
- ½ t. of vanilla extract
- 1 T. of orange liqueur
- 1/8 t. of sea salt
- ¼ t. of cream of tartar
- 2 T. of powdered whole cane sugar (you can powder it yourself using a blender)
- Preheat the oven to 400 degrees.
- Put the parchment paper on the jelly roll pan.
- Butter 8 ramekins and dust with whole cane sugar to prevent the butter from sticking. Set the ramekins on the jelly roll pan and set aside.
- Melt the chocolate and 4 tablespoons of butter using a large glass bowl set over a saucepan filled with simmering water. Stir with a wooden spoon until smooth.
- Remove from the heat.
- Add in vanilla extract, orange liqueur, and sea salt. Stir until combined and set aside.
- Use a large mixing bowl to whisk the whole cane sugar with the egg yolks for about 8 minutes. The mixture should double in volume.
- Gently fold in the chocolate mixture.
- Whip the egg whites in another glass bowl. Be careful to use a very clean and dry mixer attachments or the egg whites won’t become whipped properly. Even the slightest particle of egg yolks will also have the same effect so make sure your eggs are separated properly.
- Whip the eggs for about 1-2 minutes, until soft peaks appear.
- Add the cream of tartar and continue to whip until you can see hard peaks (for about another 2-4 minutes).
- Fold into the chocolate and egg yolk mixture gradually. Delicately stir it together so that the egg whites don’t deflate.
- Put the mixture into the ramekins. Fill each dish until about ¼ inch below the top edge.
- Bake for 12-15 minutes or until the top becomes puffy. The center should still be slightly loose. (Alternatively, if you are preparing the souffles beforehand: cover with plastic wrap, and freeze for up to 1 month. Bake straight out of the freezer, without thawing, at 400 degrees for about 25 minutes)
- Serve while still warm with your chosen toppings!