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
Scale
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
