“…followed by a perfect chocolate soufflé. Soufflés, as everyone knows, are not easy. You have to be a bit obsessive about them. The separation of the eggs, the perfect beating of the whites - the timings at the end, making sure you serve them before the beautiful risen crest falls.” ~ The Hunting Party

Maybe I wasn’t as obsessive as Emma is about baking, but this recipe for chocolate soufflés is super easy, and I did see a little bit of a rise. Be sure to have everything prepped before hand, and don’t let the chocolate mixture cool too much before adding the egg yolks. If you do, just let the chocolate mixture melt a little bit over the double boiler again.

These mini chocolate soufflés are light and decadent, a perfect dessert to match the themes of The Hunting Party.

It’s important to note - that the ramekins you use should have flat edges. I hope you guys have better luck than I did!

Mini-Chocolate Soufflé Recipe

Ingredients:

3/4 cup semi sweet chocolate chips

1 tbsp butter

1/2 tsp vanilla extract

pinch of salt

2 large eggs

1/2 tsp cream of tartar

2 tbsp sugar

For the Ramekins:

3 tsp sugar

1 tbsp butter

Method:

1. Preheat the oven to 400 F

2. Prepare the ramekins by coating the insides in butter then sugar.

3. Over a double boiler melt the chocolate. Whisk in butter, salt, and vanilla extract. Remove from heat and let cool for about a minute.

4. Separate the egg yolks from the white. Whisk the egg yolks into the chocolate mixture until combined.

5. In an electric mixer, whisk egg whites on high speed. When frothy gradually add the cream of tartar. When soft peaks form gradually add the sugar while still beating, continue until the egg whites are stiff and glossy.

6. Fold in the egg white mixture a third at a time. Make sure to do this part gently and mix just until there are no more white streaks.

7. Fill three ramekins to the top, and place in oven for 10-12 minutes. Do NOT open the oven while they bake.

8. Serve immediately.