It’s Ramekin Week, so that means that we are making all kinds of delectable treats, sweets, and savory wonders in these adorable little ceramic containers, baked in the oven. Today we start out with Mini Chocolate Souffles!
Is there anything better than a chocolate souffle, fresh out of the oven and warm? These little babies are perfect for entertaining, but simple enough to whip up in no time. Plus, souffles don’t use flour, so this is technically grain-free, and rich and chocolately to boot.
You can make these chocolate souffles ahead of time and freeze them, making your dessert effortless for large parties, family dinners, or dinner parties when you want to be able to relax and enjoy your guests.
And the wow-factor is still there when these beautiful chocolate towers emerge from the oven, puffed and fragrant and ready to be topped with any fresh berries or homemade sauces that you have up your sleeve.
I would try them with caramel sauce, or maybe this blackberry sauce. Yum!
- measuring cups and spoons
- 6-ounce ceramic ramekins, jelly roll pan, parchment paper
- large saucepan, large glass bowl, rubber scraper, wooden spoon
- large mixing bowl, electric hand mixer, medium glass bowl
Mini Chocolate Souffles
(based on America’s Test Kitchen recipe)
4 tablespoons unsalted butter, plus more for ramekins (find grass-fed butter here)
8 oz. bittersweet or semi-sweet chocolate, coarsely chopped (find organic chocolate here)
1/8 teaspoon sea salt (find unrefined sea salt here)
1/2 teaspoon vanilla extract (find organic extracts here)
1 tablespoon orange liqueur, preferably homemade
1/3 cup whole cane sugar (find whole cane sugar here)
6 large egg yolks
8 large egg whites
1/4 teaspoon cream of tartar (find cream of tartar here)
2 tablespoons powdered* whole cane sugar (find whole cane sugar here)
*to powder whole cane sugar, simply place 1/2 cup of whole cane sugar into a blender, dry, and blend until finely ground into powder!
- Preheat oven to 400 degrees.
- Lay the parchment paper on the jelly roll pan. Butter 8 ramekins, then dust with whole cane sugar and shake out the excess. Set them onto the jelly roll pan, evenly spaced. Set aside.
- In a large glass bowl set over gently simmering water in a saucepan, melt the chocolate and 4 tablespoons butter together until smooth, stirring with a wooden spoon. Remove from heat and stir in the salt, vanilla, and orange liqueur. Set aside.
- In a large bowl, beat the whole cane sugar with the egg yolks until light colored and at least doubles in volume, about 8 minutes. Fold into the chocolate mixture, gently.
- Cleaning and drying the hand mixer very thoroughly, whip the egg whites in another glass bowl until soft peaks form, about 1-2 minutes. Add the cream of tartar and continue to beat until hard peaks form, about 2-4 minutes. Fold into the chocolate and egg yolk mixture, taking care not to deflate the egg whites.
- Spoon the souffle mixture into each ramekin, to the lip of the indentation of the rim (about 1/4 inch below the top).
- If baking immediately, bake at for 12-15 minutes or until puffed up above the rim and completely set but still loose and moist in the center.
- If making ahead, cover with plastic wrap and freeze for at least 3 hours, and up to 1 month. When ready to bake, do not thaw, simply unwrap and bake at 400 degrees for about 25 minutes.
- Serve warm!