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Two chocolate soufflés in white ramekin bowls.
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5 from 2 votes

Chocolate Soufflé for Two

Each bite of this fluffy and decadent chocolate dessert will send your tastebuds into bliss. This Chocolate Soufflé for Two is delicious and deliciously easy to make. Melt the hearts of your lover with this treat.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: French
Servings: 2 Servings
Calories: 430kcal
Author: Aimee Mars

Ingredients

  • 1 tablespoon Butter melted
  • 2 tablespoons Sugar
  • 2 ounces 60% Dark Chocolate chopped
  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 4⅓ tablespoons Milk cold
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Cayenne Pepper
  • 1 Egg Yolk
  • 2 Egg Whites
  • 1/8 teaspoon Cream of Tartar
  • 3 teaspoons Sugar
  • 2 tablespoons Cocoa Powder optional

Instructions

  • Preheat the oven to 375 degrees ℉ and line a small rimmed baking sheet with parchment paper.
  • Use a brush to coat the bottom and sides of a small ramekin dish with butter completely. Sprinkle 1 tablespoon of sugar into each ramekin and shake to coat the bottom and edges. Pour out any access sugar.
  • Heat about 1 cup of water in the bottom of a saucepan, but don't let it boil or simmer. Place the chocolate into a metal mixing bowl and set over the saucepan. Whisk the chocolate until it melts and then turn the heat off but leave the bowl in place (You want the chocolate to stay melted but if it looks like it's starting to harden, burn, remove the bowl from the heat).
  • Melt 1 tablespoon of butter into a small skillet and pour 1 tablespoon of flour on top. Whisk until the butter is incorporated into the flour and thickens about 1 to 2 minutes. Pour the cold milk into the flour mixture and continue whisking until the mixture thickens, another 1 to 2 minutes. Remove from the heat.
  • Add the salt and cayenne pepper to the melted chocolate and then pour in the roux (flour mixture). Whisk to fully combine the ingredients. Once mixed add the egg yolk and whisk again until incorporated. Leave the bowl over the heated warm.
  • Place the egg whites in a medium-sized mixing bowl and sprinkle the cream of tartar on top. Using a handheld mixer or a stand mixer fitted with the whisk attachment beat the egg whites for about 1 to 2 minutes until soft ribbon-like texture forms. Sprinkle one teaspoon of the sugar into the egg whites and beat another 30 seconds. Repeat with the remaining sugar and after incorporating the last teaspoon continue to beat the eggs until soft peaks form, about 3 to 5 minutes.
  • Transfer slightly less than half of the egg whites to the chocolate mixture and stir until combined. Place the remaining egg whites into the chocolate mixture and gently fold in using a spatula.
  • Pour the batter into the prepared ramekin dishes and set on the baking sheet. Make sure to clean the edges of the ramekin if any falls on it or the sides. Do not shake the ramekins. Bake for 12 to 15 minutes or until the tops begin to rise above the rims and the soufflé is puffy.
  • Remove and sprinkle with cocoa powder or powdered sugar.

Nutrition

Serving: 1soufflé | Calories: 430kcal | Carbohydrates: 39g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 321mg | Potassium: 402mg | Fiber: 5g | Sugar: 27g | Vitamin A: 584IU | Calcium: 75mg | Iron: 4mg