Happy Mothers Day! My mom has been asking me to make this with her for so long, so today I finally did. They came out great! The tricky part about soufflés is to make sure you don’t open the oven until they’re completely done because they will deflate, and to eat them right away because they will also deflate after taking them out of the oven as well (plus they taste so much better when they’re warm). I hope you’re all baking something for your mother on mother’s day as a yummy and easy way to make them happy. Definitely check out my other recipes for ideas in addition to this one!
P.S.- So sorry I missed my daily post last week. I had so much going on with school and other things there was absolutely no time!
- 2/3 cup bittersweet chocolate chips
- Just less than ½ cup sugar
- 4 egg yolks, room temperature*
- 5 egg whites, room temperature*
- ¼ teaspoon salt
- Powdered sugar, for sprinkling
- Preheat oven to 400 F. Spray five small ramekins (about 4 oz. in size) with cooking spray and sprinkle with a little sugar.
- Melt chocolate in glass bowl over saucepan of simmering water. Stir chocolate until smooth. Remove chocolate from heat.
- Separate eggs into two bowls. Stir the rest of the sugar and four egg yolks into the chocolate.
- Beat all five whites with salt with an electric mixer on high speed until stiff peaks form. The eggs will be bright white (not foamy) and the peaks will be visible after turning the mixer to low and then turning off.
- Very gently with a wooden spoon or rubber spatula, fold the whites into the chocolate mixture. Continue to fold until the color of the mixture is consistent and eggs appear to be fully incorporated.
- Fill the ramekins until full. Place them on a cookie sheet and bake on middle rack for 15 minutes until puffy. Do not open the oven until ready to take them out! Remove from oven, sprinkle with powdered sugar and serve immediately.