Café Au Lait Soufflés
You can omit the espresso powder in this recipe to create a perfect Chocolate Soufflé.
make 3 soufflés | difficulty level: moderate
- Butter and sugar for prepping ramekins
- 1/3 cup sugar
- 3 eggs, separated
- 2 oz bittersweet chocolate, melted
- 1/2 teaspoon espresso powder
- 1/4 teaspoon cream of tarter
- Pinch of salt
- Preheat oven to 350 degrees and prep 3 6oz ramekins by rubbing butter in the dishes and then sprinkling with sugar and tapping any excess out.
- Beat egg yolks with all but 1 tablespoon sugar until very light and very thick. Mix in the melted chocolate until well combined and set aside.
- Beat egg whites, cream of tarter, and espresso powder until whites hold stiff peaks. Continue to beat and slowly add the remaining 1 tablespoon sugar and salt until they are stiff and glossy.
- Fold egg whites into yolk mixture with a rubber spatula and transfer mixture to prepared dishes.
- Bake until center is nearly set, just about 20 minutes.
Notes:
Mixture can be stored in the refrigerator if you are not planning to serve the soufflé right away.
