With a little help from cookbook author Gail Monaghan, you’ll be making flawless souffles in no time.
Individual Chocolate Souffles
Approximately 2 tablespoons unsalted butter + 3 tablespoons granulated sugar to prepare the mold
6 ounces best quality bittersweet chocolate, coarsely chopped or grated
1/2 cup granulated sugar
6 tablespoons whole milk
5 eggs yolks
7 egg whites at room temperature (or even better, lukewarm)
A pinch of salt
1 teaspoon cream of tartar
3 tablespoons sugar
1. Preheat the oven to 400 Farenheit. Butter and then sugar six 1 1/4 cup ramekins, souffle molds or little charlottes.
2. Melt the chocolate in a double boiler over low heat. When the chocolate is melted, remove the pan from the heat.
3. Whisk in the milk and 1/2 cup sugar until the mixture is smooth. And then whisk in the yolks, one at a time. Make sure no traces of yolk remain visible.
4. Whip the eggs whites with the cream of tartar by hand with a whisk or in an electric mixer with the whisk attachment in place and set at medium speed. When the whites are opaque and beginning to stiffen, slowly add the 3 tablespoons sugar. Increase the speed to high at this point if you are using an electric mixer. Beat until stiff.
5. Stir 1/4 of the beaten whites into the chocolate mixture and then gently fold the lightened chocolate into the remaining whites.
6. Pour the batter into the prepared molds and place them on the middle rack of the oven. Immediately reduce the oven temperature to 375 Farenheit. And bake for 20 to 25 minutes or until a knife blade inserted into the middle of the soufflé comes out clean. If you like your soufflé creamy at the center, remove it from the oven a bit sooner. Serve immediately.