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Mini chocolate soufflés
Preparation
20 min
Cooking time
20 min
Servings
4
Ingredients
- 30 ml (2 tbsp) cocoa powder
- 60 ml (1/4 cup) all-purpose flour
- Salt
- 125 ml (1/2 cup) whole milk
- 40 ml (2 tbsp + 2 tsp) butter
- 80 ml (1/3 cup) granulated sugar
- 2 bittersweet chocolate squares, coarsely chopped
- 2 ml (1/2 tsp) vanilla extract
- 2 egg yolks
- 3 egg whites
- 30 ml (2 tbsp) icing sugar
Preparation
- Preheat the oven to 200°C (400°F).
- Sift together the cocoa, flour and a pinch of salt into a bowl.
- Set aside.
- In a saucepan, heat the milk, 30 ml (2 tbsp) of butter and 30 ml (2 tbsp) of sugar over medium-high heat.
- With a wooden spatula, stir until the sugar is dissolved.
- As soon as it starts boiling, add the chocolate and vanilla.
- Reduce the heat and cook slowly, stirring continuously, until the chocolate has melted.
- Remove from the heat.
- Add the dry mixture and stir well.
- Incorporate the egg yolks one at a time.
- Place in a bowl and set aside.
- In another bowl, add the egg whites and a pinch of salt.
- With an electric mixer, beat the egg whites at medium speed until they're foamy.
- Increase the speed and gradually add 30 ml (2 tbsp) of sugar, until firm peaks form.
- Set aside.
- Butter the mini casseroles with the remaining butter and sprinkle with the remaining sugar.
- Set aside.
- With a rubber spatula, gently fold 1/3 of the egg whites into the bowl containing the chocolate mixture.
- Gently fold this mixture into the remaining egg whites.
- Fill each mini casserole 3/4 full with the mixture. Bake in the oven for 12 to 15 minutes.
- Remove the soufflés from the oven.
- Sift a bit of icing sugar over the top.
- Serve immediately.
