Chocolate Souffle

by on October 10, 2016
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  • 2 C Heavy Cream
  • 1/2 C chocolate chips
  • 3-4 Egg Whites
  • Butter – softened
  • Granulated Sugar


  1. Heat cream in microwave for 90 seconds
  2. Add chocolate chips to the cream – stir briefly
  3. Beat egg whites to soft peaks
  4. Butter ramekins liberally
  5. Pour sugar into ramekins, turning to coat inside completely
  6. Blend cream and chocolate with yolks
  7. Pour into ramekins, leaving 1/2 inch space at the top
  8. Bake 350º for 40 minutes
  9. Topping:  Meanwhile combine juice and zest from one lemon, 1 TBL sugar, 2 TBL sour cream and 1 TBL grand marnier – set aside
  10. Remove from oven and let rest 5 minutes
  11. Poke hole in center
  12. Pour topping into hole
  13. Dust with powdered sugar

You can keep these and serve them cold.  If you do this, turn them upside down on your plate and drizzle sauce on the top.  Shave or grate chocolate onto the topping.

Find more like this: Desserts

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