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Chocolate Soufflés Recipe

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This recipe for Chocolate Soufflés, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


2 TB butter, room temp
1/3-cup sugar, plus more for ramekins
3 eggs, room temperature, separated
1/8-tsp cream of tartar
5-1/2-oz bittersweet chocolate (70% cacao), melted
2/3-cup whole milk
1 TB plus 1-1/2tsp cornstarch
1/8-tsp salt
3 TB crème fraîche or sour cream
Confectioner's sugar for dusting

Preheat oven to 400º

Brush 4 ramekins with butter and goat with sugar.

Whisk egg whites with a mixer until frothy--about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3-cup sugar and whisk until medium peaks form--5 minutes.

Set chocolate in a bowl.
Whisk milk into cornstarch and salt in a sauce pan. Bring to a simmer. Cook, stirring until t hick--1-2 minutes. Whisk hot milk into chocolate (mixture will separate.) Whisk in yolks and the crème fraîche. Then gently fold in egg whites.

Fill ramekins with batter. Bake on a baking sheet, rotating halfway through! Until soufflés rise but centers ARE STILL LIQUID--about 14 minutes.

Dust with powdered sugar.




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