Don't be intimidated by the thought of making your own soufflés. They're a lot more do-able than you think, and they're super impressive on any dinner table. The perfect romantic treat, these are extra tasty thanks to a warm salted caramel drizzle.
Prep Time: 40 minutes
Cook Time: 20 minutes
Yield: 2 soufflés, plus 1 ½ cups sauce
Salted Caramel Sauce
- 2 cups sugar
- ¼ cup water
- ½ cup light corn syrup
- 1 cup heavy cream, warmed
- 1 stick unsalted butter, cut into cubes
- 1 TB kosher or sea salt
Dark Chocolate Soufflés for 2
- 1/3 cup good quality dark chocolate, chopped
- 1 TB unsalted butter, plus extra for greasing ramekins
- ½ teaspoons vanilla extract
- 1 egg yolk
- 1 TB warm water
- 2 teaspoons sugar, plus additional 1 TB for lining ramekins
- 2 egg whites
- 1/8 teaspoons vinegar
- Pinch table salt
Salted Caramel Sauce
Combine sugar, water and corn syrup in a large heavy-bottomed saucepan. Heat over medium heat, whisking as sugar melts. Stop whisking when mixture is liquefied, continue cooking until medium caramel in color with a nutty aroma (you can also use an instant-read thermometer and cook until 350 degrees).
Remove from heat and add cream (hold pot away from you as it will bubble!) Return to heat and whisk to completely combine cream. Remove the pan from the heat and whisk in butter and salt. Set aside to cool before storing. Sauce may be made up to 2 weeks in advance (store refrigerated). Re-warm sauce before using.
Grease 2 - 4 oz ramekins with butter, sprinkle with sugar to coat. Preheat oven to 400 degrees. Add chocolate and butter to a double boiler and heat over medium heat, stirring until melted and smooth. (Alternatively, place in a small bowl and microwave at 30 second intervals, stirring in between). Stir in vanilla extract and set aside to cool.
In a small bowl beat egg yolk and warm water until frothy. Add 2 teaspoons sugar and whisk to incorporate. Stir yolks into cooled chocolate mixture. Place egg whites in the bowl of a standing mixer (or a large bowl), add vinegar and a pinch of table salt, and beat until the whites hold a stiff peak. Gently fold 1/3 whites into chocolate mixture until completely incorporated (to lighten chocolate), then fold in remaining whites. Spoon mixture into prepared ramekins. Place on a baking sheet in oven for 18-20 minutes (or until soufflé rises and the top feels set). Serve immediately with warm salted caramel sauce on the side to spoon over.
Prep as much of the soufflé ingredients as possible pre-dinner! Prepare ramekins and set aside on a cookie sheet. Prepare the chocolate, butter and yolk mixture, combine and keep warm. Have egg whites separated and your mixer out. When dinner is done simply beat the whites and fold into prepared chocolate mixture to bake.
This recipe makes additional salted caramel sauce. Spoon it on top of ice cream sundaes, brownies, cupcakes, Belgian waffles and more. I promise, it’s so delicious you’ll find plenty of uses for it.