Chocolate Soufflé

 Chocolate perfection in a ramekin my friends. 

It's rich, yet light in texture. It's decadence at its best.

This is a great dessert to make when you're hosting dinner and want to bring some next-level awesomeness to the meal. It's very impressive, yet not too difficult to make. I suggest making them just before serving so they're nice and warm. Okay....onto the recipe. This recipe has simple ingredients. The key is in the techniques. Be sure to follow the steps carefully and you'll have success. Soufflé isn't near as finicky to make as you may think. We like to say that it just needs to be made with love :)

Recipe from foodnetwork.com 

Ingredients

• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice

For Topping (something I've added) 

1 8oz stick of cream cheese at room temperature, or softened

1/4- 1/2 cup powdered sugar

1 teaspoon vanilla

Directions

• Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
• Set an oven rack in lower third of the oven and preheat to 400 degrees F.
• Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
• Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
• Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
• Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, and serve immediately.

NOTE: We removed ours about 3-4 minutes early. We watch them and when they begin to crack on the tops we take them out. An overdone s

oufflé just isn't the same. 

Look how pretty they are.....

I can't leave well enough alone, so I top mine with a sweetened cream cheese mixture. Simply beat your cream cheese and vanilla with an electric beater or whisk. Add powdered sugar a little at a time until you make it how sweet you prefer. I like it just slightly sweet. I think it pairs perfectly with the bittersweet chocolate and adds another element of creaminess.

Oh my. It's divine.

You'll want to lick the ramekin clean...and I won't lie, I think I have before.

You may also add other garnish instead or in addition to the cream cheese topping, such as a raspberry sauce. I personally don't think it's necessary, but it's delicious. The original recipe says to just dust them with powdered sugar before serving, but that's boring.