Ingredients
The following ingredients have 4 Servings
- 2 tbsp. unsalted butter, (room temperature)
- 1/3 cup granulated sugar, (plus additional for ramekins)
- 3 egg whites, (room temperature)
- 3 egg yolks, (room temperature)
- 1/8 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 5 1/2 oz. unsweetened dark chocolate, (broken into small pieces)
- 2/3 cup whole milk
- 1 tbsp. cornstarch
- 1/3 cup heavy whipping cream,
- 6 small pieces of milk chocolate
- Powdered sugar ((for serving))
Instruction
- Preheat the oven to 400 degrees and place the chocolate pieces in a medium to large sized bowl.
- Add milk and cornstarch in a saucepan and whisk over medium heat until brought to a simmer. Cook, stirring constantly, until thick, about 1 minute. Pour over chocolate pieces and stir until chocolate is fully melted.
- Combine the egg yolks, whipping cream and vanilla extract in a bowl and whisk. Slowly mix the egg yolk mixture into the chocolate mixture and set aside.
- Using a hand or a stand mixer, beat the egg whites in a separate bowl until they become frothy. Add the cream of tartar. Add the sugar, a little at a time while beating, until stiff glossy peaks form. This should take about 5-7 minutes.
- Gently fold in the egg whites, being sure not to over mix. The batter should be light and fluffy and still full of the air bubbles from the egg whites.
- Fill each ramekin halfway full with the batter. Add a piece of the milk chocolate in the center of each (this step is optional but I love it). Top them off with the remaining batter.
- Place the ramekins on a baking sheet on the bottom rack and bake for 10-12 minutes, or until the souffle rises and a toothpick comes out clean. Rotate the baking sheet halfway through to account for any uneven oven temperatures.
- Dust with a little powdered sugar and serve immediately.
