Easy Chocolate Souffle

When the holidays roll around, I always like to serve simple yet special dishes … especially when it comes to dessert. I found a recipe for individual white chocolate souffles, and decided to tweak it into a regular old chocolate souffle instead. I’ve heard horror stories about making souffle, but this recipe really is easy to make! (Recipe at end of post.)

This easy chocolate souffle is light and flavorful. Perfect for a holiday dinner.

After eating a big meal, you don’t want a heavy dessert.

The key to this recipe is whipping the egg whites until they’re fluffy yet firm.

Similar to when making meringue.

Pour the batter into individual ramekins that have been sugar-coated on the inside.

Everyone gets their own individual dessert, which makes this easy chocolate souffle even more special!

Give it a try! You might be surprised how easy it is to make.

And if you’d like a fun cookie recipe, visit my blog where today I’m sharing a recipe for Chocolate Caramel Thumbprint Cookies. Can you tell I’m a huge fan of chocolate?

Easy Chocolate Souffle
2 tablespoons sugar (separated)
1/4 cup semi-sweet chocolate chips
1 tablespoon milk
1 egg yolk
1 tablespoon all-purpose flour
2 egg whites
1/4 teaspoon cream of tartar

Preheat oven to 400-degrees. Spray four 4-oz ramekins with nonstick spray. Sprinkle 1 teaspoon of the sugar into one of the ramekins, rotating the cup to coat the bottom and side with sugar. Pour excess into the next cup and repeat until all cups have been coated. Place sugared ramekins into refrigerator until ready to use.
Place semi-sweet chocolate chips and milk in medium microwaveable bowl. Microwave for 30 seconds, stirring at 10-second intervals until the chocolate is melted smooth. Whisk in 1 tablespoon sugar, the egg yolk and flour until blended and smooth. Set aside for about 6 minutes, until cooled.

Beat the egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Sprinkle with 2 teaspoons of sugar and beat until soft, glossy peaks form, about 2 minutes more. Gently fold the whipped egg whites into the chocolate mixture.

Spoon the chocolate mixture into the sugared ramekins. Place the filled cups onto a small baking sheet and place in preheated oven. Bake until puffed, about 12 to 15 minutes. Sprinkle with powdered sugar if desired, and serve immediately.