Chocolate Soufflés for Two with Raspberry Sauce Recipe
Introduction
Chocolate soufflés are an elegant dessert that feels indulgent yet surprisingly simple to make at home. This recipe yields two perfectly portioned soufflés, paired with a fresh raspberry sauce for a delightful balance of rich and tart flavors.
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 tablespoons unsweetened natural cocoa powder
- 3 ounces (85 grams) bittersweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 2 large egg yolks
- 2 large egg whites
- 2 tablespoons granulated sugar
- Pinch of salt
- Pinch of cream of tartar
- 5 ounces (142 grams) fresh or thawed frozen raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- Powdered sugar, for garnish
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Brush 1 tablespoon of butter inside two 8-ounce ramekins to grease them. Coat the ramekins evenly with cocoa powder, tapping out any excess.
- Step 2: In a microwave-safe bowl, combine the chopped bittersweet chocolate with the remaining 2 tablespoons of butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Step 3: Stir in the vanilla extract, then beat in the egg yolks one at a time until fully incorporated.
- Step 4: In a clean bowl, use a mixer to whisk the egg whites with sugar, salt, and cream of tartar until stiff peaks form.
- Step 5: Gently fold the beaten egg whites into the chocolate mixture, being careful not to deflate the mixture.
- Step 6: Divide the soufflé batter evenly between the prepared ramekins.
- Step 7: (Optional) Cover the ramekins with plastic wrap and refrigerate for up to 1 day if preparing in advance.
- Step 8: Bake the soufflés until puffed and set, about 20 minutes at room temperature, or about 25 minutes if baking directly from the refrigerator.
- Step 9: While the soufflés bake, make the raspberry sauce by pureeing the raspberries with 2 tablespoons sugar in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds.
- Step 10: Dust the baked soufflés with powdered sugar and serve immediately with the fresh raspberry sauce.
Tips & Variations
- For a richer flavor, try using a mix of bittersweet and semisweet chocolate.
- If you don’t have cream of tartar, substitute with a few drops of lemon juice or white vinegar to stabilize the egg whites.
- Add a splash of orange liqueur to the chocolate mixture for a citrus twist.
- Fresh berries or a scoop of vanilla ice cream can also be served alongside the soufflés.
Storage
Chocolate soufflés are best enjoyed immediately as they will deflate quickly. If you prepare the batter ahead, you can refrigerate it up to 1 day before baking. Leftover raspberry sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make soufflés ahead of time?
Yes, you can prepare the batter, fill the ramekins, cover them tightly with plastic wrap, and refrigerate for up to one day. Bake them just before serving for best results.
What if my soufflés don’t rise?
Make sure your egg whites are beaten to stiff peaks and folded gently into the chocolate mixture to maintain airiness. Also, avoid opening the oven door while baking, as sudden temperature changes can cause them to fall.
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Chocolate Soufflés for Two with Raspberry Sauce Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Delight in these elegant Chocolate Soufflés for Two, featuring a rich, airy chocolate base paired with a vibrant homemade raspberry sauce. Perfect for a romantic dessert or a special treat, these soufflés are baked to perfection with a delicate crust and a soft, melted center. They can be prepared ahead and baked fresh for serving, ensuring a luxurious experience with every bite.
Ingredients
Chocolate Soufflés
- 3 tablespoons unsalted butter, divided
- 2 tablespoons unsweetened natural cocoa powder
- 3 ounces (85 grams) bittersweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 2 large egg yolks
- 2 large egg whites
- 2 tablespoons granulated sugar
- Pinch salt
- Pinch cream of tartar
Raspberry Sauce
- 5 ounces (142 grams) fresh or thawed frozen raspberries
- 2 tablespoons granulated sugar
- Powdered sugar, for garnish
Instructions
- Prepare Ramekins: Preheat the oven to 375°F (190°C). Brush 1 tablespoon of butter evenly inside two 8-ounce ramekins, then coat the insides with cocoa powder, tapping out any excess to ensure an even layer.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped bittersweet chocolate and the remaining 2 tablespoons of butter. Microwave in 30-second intervals, stirring between each, until melted and smooth. Stir in the vanilla extract and the egg yolks one at a time until fully incorporated.
- Beat Egg Whites: In a clean mixing bowl, using an electric mixer, beat the egg whites with sugar, salt, and cream of tartar until stiff peaks form. This will give the soufflé its signature light texture.
- Fold Whites into Chocolate Mixture: Gently fold the beaten egg whites into the chocolate mixture in batches, carefully preserving the airy texture while fully combining the ingredients.
- Fill Ramekins: Spoon the soufflé batter evenly into the prepared ramekins, smoothing the tops gently.
- Optional Make-Ahead: Cover the filled ramekins with plastic wrap and refrigerate for up to 1 day before baking, if desired.
- Bake Soufflés: Place the ramekins on a baking tray and bake in the preheated oven for about 20 minutes, or about 25 minutes if baking directly from refrigerated. The soufflés should be puffed and just set but still soft in the center.
- Prepare Raspberry Sauce: While the soufflés bake, purée the raspberries and sugar in a food processor, blender, or with an immersion blender until smooth. Strain the purée through a fine mesh sieve to remove seeds for a smooth sauce consistency.
- Serve: Dust the tops of the baked soufflés with powdered sugar and serve immediately, accompanied by the fresh raspberry sauce for dipping or drizzling.
Notes
- Use high-quality bittersweet chocolate for the best rich flavor.
- Make sure the bowl and beaters are completely clean and dry before whipping the egg whites to achieve maximum volume.
- Do not open the oven door while baking to prevent the soufflés from collapsing.
- If making ahead, allow refrigerated soufflés to come close to room temperature for 10 minutes before baking to ensure even cooking.
- The raspberry sauce can be prepared a few hours ahead and refrigerated, just stir before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Chocolate Soufflé, Individual Soufflé, Romantic Dessert, Raspberry Sauce, French Dessert, Elegant Chocolate Dessert
