Individual Chocolate Souffles |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 tablespoon(s) unsalted butter room temperatue |
1/3 cup(s) granulated sugar plus more for ramekins |
3 whole(s) large egg whites room temperature, plus 3 large egg yolks |
1/8 teaspoon(s) cream or tartar |
5 1/2 ounce(s) bittersweet chocolate melted |
2/3 cup(s) whole milk |
1 tablespoon(s) cornstarch |
1 1/2 teaspoon(s) cornstarch |
1/8 teaspoon(s) salt |
3 tablespoon(s) creme fraiche or sour cream |
Directions:
1. - Preheat oven to 400F. Brush four 7 ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
2. - Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
3. - Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.
|
|