- 1 tablespoon melted butter
- 2 teaspoons sugar for prepping dishes
- 6 ounces (3/4 cup) Nutella (recipe below)
- 1/4 cup heavy cream
- 1 large egg yolk
- Pinch of salt
- 3 large egg whites
- 1 tablespoon sugar
Preparation time 15mins
Cooking time 35mins
Position rack in center of oven and preheat to 400°F.
Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.
Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.
Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.
Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).
Make-Ahead Note: The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.