Souffles: Individual Chocolate

By fsilver4

You can make these ahead and store them in the fridge for up to 2 hours until you are ready to bake them off. Add 3 minutes of baking time if they come out of the fridge.

NOTE: This was a European recipe with European measurements, that is why the milk is measured as 2 tbs plus 2 tsp.

Ingredients

• 2 oz Bittersweet Chocolate (60% or more)
• 2 tablespoons of milk, plus 2 teaspoons milk
• 1 tablespoon of sugar
• 1 egg yolk
• 2 teaspoons of super fine sugar
• 2 egg whites

Preparation

Step 1

Preheat oven 350*
Butter and sugar two ramekins

In a double boiler, melt chocolate with milk and 1 tablespoon of sugar. Cool before adding to egg yolk. Whisk egg yolk into chocolate mixture.

In another bowl whisk egg whites and 2 teaspoons of super fine sugar until soft peaks form.

Fold one-fourth of egg whites into chocolate mixture, then fold in remaining egg whites. Divide between ramekins. If not refrigerating now, bake for 20 minutes in large ramekins, and 15 minutes for smaller ramekins. Remove from oven and serve immediately.