MINI CHOCOLATE SOUFFLE
I saw a recipe that inspired me to create this dessert. At first, I was afraid to try it. Souffle' is a tough dessert to master but I was pleasantly surprised by the results!
MINI CHOCOLATE SOUFFLE
Ingredients
For the Souffle`:
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3 1/2 ounces dark chocolate large bar (on label it will also say 100 gr which is perfect)
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3 1/2 ounces of any other chocolate (white, milk or, in my case, Gianduia chocolate), cut up in small chunks
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3 large eggs
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1/3 cup sugar
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8 ounces butter
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1 heaping tablespoon of sifted flour (I used 00 which is lighter)
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powdered sugar and berries to decorate
Directions
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Place dark chocolate (broken into pieces) and butter in glass bowl in microwave until just melted.
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Let it cool off a bit and gently add sugar first, eggs next and finally the sifted flour.
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Cover the mixture with plastic wrap and refrigerate for a couple of hours.
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When you are ready for dessert, generously butter 4 ramekins.
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Use half of the chocolate batter for the bottom of the ramekins making sure to divide equally among them.
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Place 1/4 of your chopped chocolate of choice in the middle of each ramekin.
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Cover with remaining batter.
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Bake in hot (425F) oven for 8-12 minutes until crust forms on top.
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Do not overbake or they will be dry!
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Serve each souffle' on individual plates (after turning it upside down) sprinkled with powdered sugar and decorated with fresh berries.