Make Ahead Chocolate Souffles
  • 4 large egg yolks
  • 7 large egg whites
  • ¼ cup sugar plus additional for coating ramekins
  • 8 ounces fine quality semi-sweet chocolate
  • 4 Tablespoons of unsalted butter
  1. If you're planning on cooking the souffles immediately, preheat the oven to 375 degrees Fahrenheit.
  2. Butter 6 1-cup ramekins (4x2 inches) and coat with sugar, knocking out excess sugar.
  3. Break the chocolate into coarse chunks. In a small saucepan melt butter over low heat. Add chocolate, stirring until smooth. Transfer mixture to a large bowl, let cool for 2 minutes, and stir in yolks.
  4. In another large bowl with an electric mixer beat whites with a pinch of salt until they just hold stiff peaks. Gradually add ¼ cup of sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
  5. Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and kept chilled, loosely wrapped in plastic wrap.
  6. Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
  7. Top soufflés with ice cream or crème vanille and serve immediately. Serves 6.
Recipe by at