Individual chocolate souffles

By taniaf

Ingredients

• 2 tbsp butter, room temp
• 1/3 cup sugar, plus more for ramekins
• 3 egg whites, room temp
• 3 egg yolks, room temp
• 1.8 tsp cream of tartar
• 5.5 oz bittersweet chocolate, melted
• 2/3 cup milk
• 1 tbsp plus 1 tsp cornstarch
• pinch salt
• 3 tbsp creme fraiche
• garnish: powdered sugar

Details

Servings 4
Cooking time 35mins

Preparation

Step 1

Preheat oven to 400. Brush four 7-oz ramekins with butter, coat with sugar. Whisk whited with a mixer until frothy, 2 minutes. Add cream of tartar, whisk until soft peaks form. Add 1/3 cup sugar, whisk until medium peaks form, 5 minutes.
Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1-2 minutes. Whisk into chocolate (mix will separate). Whisk in yolks and creme fraiche. Gently fold on egg whites.
Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway, until risen but centers are liquid, 14 minutes. Dust with powdered sugar.
Batter can be prepared 3 hours ahead.