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Chocolate Soufflés

Rich and intense, these soufflés have a robust chocolate flavour and an enticingly delicate texture that's sure to satisfy the most sophisticated palates. Baking soufflés in small ramekins means less worry about whether they will rise perfectly.
Yields 6x ½ cup [120 ml] chocolate soufflés





  • 5 oz [140 g] Rogers' Chocolates Fondue and Baking Wafers, Dark
  • 1 Tbsp whole milk
  • 2 large eggs, separated, plus 1 egg white, at room temperature
  • 1/8 tsp cream of tartar
  • ½ cup plus 2 Tbsp [130 g] sugar

chocolate souffle



Preheat the over to 375ºF [190ºC]. Butter the insides of 6 ½ cup [120 ml] ramekins. Dust with sugar to coat. Shake out any excess sugar. Divide one third of the chocolate pieces among the ramekins.

Melt the remaining chocolate and milk together using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool for 5 minutes. Whisk in the eggs yolks. Set aside.

In the clean, dry bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer fitted with whisk beaters), beat the egg whites and cream of tartar on medium high speed until foamy. Gradually add the sugar and continue beating until soft peaks form. Gently whisk one third of the egg white mixture to lighten it, then gently whisk the chocolate mixture into the remaining egg white mixture until just combined, being careful not to overmix so the egg white mixture won't deflate. Divide the soufflé batter evenly among the prepare ramekins, filling to cover the chocolate pieces.

Bake for 12 to 15 minutes, or until the tops are puffed and crusty. Serve immediately.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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