Chocolate Souffle

Instructions

Step one:

Preheat oven to 375 F. Prepare two ramekins by brushing melted butter and coat with sugar. This will ensure they will rise correctly.

Step two:

Melt chocolate chips by using a double boiler until smooth.

Step three:

Heat up frying pan over medium heat. Melt 1 Tbsp. butter completly and add in flour to create a roux. Keep whisking until there are no more lumps. Turn temperature to low and add in milk and whisk until it thickens. Add in the melted chocolate and whisk to combine. Add in egg yolk and combine. Take off heat.

Step four:

Get a metal or glass bowl to whisk the egg whites, don’t use a plastic bowl. Add egg whites and cream of tartar and whisk till foamy. Add in the sugar a little at a time. Whisk until it forms peaks like the texture of shaving cream.

Step five:

Add about 1/3 of egg white mixture to chocolate and gently whisk to combine. Add the rest of the egg whites 1/3 at a time and gently fold in. Fold until the collor is consistent.

Step six:

Pour mixture evenly into prepared ramekins, should be a little more than half full. Wipe off any splatters and reapply butter to ensure no sticking. Put ramekins on baking tray to make it easier to take them in and out. Bake for 12-15 minutes. Take them out when they have risen.

Serve:

They will start to fall quickly so be sure to serve them as soon as possible. Dust souffle’s with powdered sugar ontop and enjoy!