Before I start raving about this lovable chocolate soufflé recipe, I have to thank you for showing up, once again, as the best friends a girl could have. Thank you for supporting me and Eating in the Middle: A Mostly Wholesome Cookbook! I love you for it.
Now! On to the chocolate soufflé recipe (the 253-calorie chocolate soufflé recipe!!)
Today, I’m so happy to help throw a virtual baby shower for my sweet friend Joanne, who blogs over at Fifteen Spatulas! Joanne recently gave birth to her first baby, James, and just knowing what a generous, compassionate, and thoughtful friend she is, I’m certain she’ll make an amazing mom. James is already so loved.
On top of being an all-around wonderful human being, Joanne is also a killer cook. She has over 700 recipes on her site that inspire me every week. So to celebrate her, it couldn’t be any ol’ thing. I needed something good. Soufflés maybe? …Yes. Definitely soufflés.
Individual Chocolate Soufflés with White Chocolate Sauce
Chocolate Soufflé is famously temperamental, and the thing is, I don’t want a recipe with a mood disorder, you know? I need something fairly stable. So with this, I wanted to prove that a good chocolate soufflé didn’t have to be all fuss and no fun. It could taste just as decadent and be quite simple to make–with a semi-springy texture on the outside and a warm, soft middle.
For my chocolate-loving friends (to be clear: all of my friends), think of these as individual portions of fresh-from-the-oven chocolate cake, drizzled in a silky-sweet white chocolate sauce.
I’d tell you to make them for a dinner party, but then you’d have to wait to make them until you have a dinner party, so just make them tonight, or this weekend, or this afternoon! Create a reason to celebrate!
Chocolate Souffle with White Chocolate Sauce
- ¼ cup plus 2 tablespoons granulated sugar
- 3 large egg yolks
- 1 ½ cups whole milk
- ¾ cup packed light brown sugar
- ⅔ cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 ounce semisweet chocolate
- 6 large egg whites
- ¼ teaspoons cream of tartar
- 3 ounces white chocolate chips
- 2 tablespoons half and half
- Preheat oven to 400 degrees F. Coat 8 6-ounce ramekins with cooking spray and sprinkle with 2 tablespoons of the sugar, turning to coat the insides. Place them on a large rimmed baking sheet.
- In a medium bowl, whisk the egg yolks.
- In a medium saucepan, whisk the milk, brown sugar, cocoa, flour, and salt, and cook over medium-high heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened and bubbling, 5 to 7 minutes. Remove from heat and stir in the semisweet chocolate until smooth. Slowly whisk the hot chocolate mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened, about 2 minutes. Transfer to a large bowl and let cool to room temperature, stirring occasionally.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed until foamy. With the mixer running at medium speed, gradually add the remaining ¼ cup sugar. Increase the speed to high and beat until stiff peaks form. Gently fold half of the egg whites into the cooled chocolate mixture. Fold in the rest of the egg whites. Divide the batter among the 8 ramekins and bake until puffed and just set in the centers, 18 to 20 minutes.
- Meanwhile, for the white chocolate sauce, create a double boiler: bring a small saucepan filled with 1 to 2 inches of water to a boil. Reduce the heat to keep it at a simmer. Place the white chocolate chips and the half and half in a heat-proof bowl that will sit on top of the saucepan (but not fall in!). Set it on top of the saucepan and allow the heat of the simmering water to slowly melt the chocolate. Keep an eye on the chocolate and stir it frequently to ensure it doesn’t scorch. Once most of the chocolate is melted, remove the bowl from heat and continue to stir until smooth. Drizzle the white chocolate sauce over the hot souffles, just out of the oven, and serve immediately.
Check out the Other Baby Shower Recipes!
Italian Sub Sandwich Roll-ups from Michael of Inspired by Charm
Smoky Roasted Red Pepper Sun Dried Tomato Hummus from Jeanette of Jeanette’s Healthy Living
Creamy Sweet Potato Soup from Sadie of Dairy Good Life
Whipped Goat Cheese & Blueberry Balsamic Crostini from Meseidy of The Noshery
Rosemary Flatbread with Baked Goat Cheese from Heidi of FoodieCrush
Spring Herb Cream Cheese Appetizer Cups from Rachel of Rachel Cooks
Crostini with Almond Ricotta and spicy olive tapenade from Heather of HeatherChristo
Chocolate-Covered Rice Krispies Treats from Julie of The Little Kitchen
Orange Fluff from Jamie of My Baking Addiction
Chocolate Peanut Butter Pretzel Brownies from Susannah of Feast + West
Mini Ombre Heart Cookies from Bridget of Bake at 350
Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen
Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple
Unicorn Shaped Cookies from Jessie of CakeSpy
Oreo Cheesecake Bites from Brenda of a farmgirl’s dabbles
Lemon Blueberry Bread from Glory of Glorious Treats
Blintz with Blackberry Sauce from Sommer of A Spicy Perspective
Pastel Rainbow Cake from Bree of Baked Bree
Individual Chocolate Souffles from Andie of Andie Mitchell
photos by Ashley McLaughlin Photography