The easiest chocolate soufflés - so easy your kids or husband could make them for Mother's Day!
I don't know about you, but my plans for Mother's Day include chocolate. Lots of chocolate. One of my favorites of all chocolate goodies is chocolate soufflé. The last time I attempted these oh-so-decadent soufflés, I headed for failure with a daunting recipe, and was also majorly distracted when my daughter fell down the stairs, so I figured it was time for a re-try.
And, with Mother's Day just days away, why not give myself a little pre-mama day treat?!
So, while the babe was blissfully slumbering (safe from any falls or random ouches), I tweaked the first recipe I attempted to an uber-easy creation just about anyone could bake. And, with total success!
Your kids or husband could comfortably put these together and surprise you on Mother's Day. Just leave the recipe hanging around somewhere they may happen upon it (hint, hint), and there you go - chocolate soufflé!
Ingredients
1/2 cup Dutch cocoa
1/4-cup sugar
2 Tablespoons flour
1 Tablespoon butter
Pinch of salt
2 egg yolks
3 egg whites
2 Tablespoons milk
1-teaspoon vanilla
Extra butter and sugar for preparing ramekins
What you do
Prepare your ramekins by coating them with butter and then dusting with sugar. And, if you don't have any ramekins (like me) you can use coffee mugs. I had some cappuccino cups that worked perfectly. Go ahead and pre-heat your oven to 400 degrees Fahrenheit, too.
In one mixing bowl, add your cocoa, sugar, flour, pinch of salt, and butter. Give the ingredients a stir with a fork until it is all crumbly.
Get out your eggs and separate the whites into a large mixing bowl, and put two of the yolks in with the chocolate mixture.
Time to get fluffy! Whisk those egg whites until they form stiff white peaks, which takes about 3-minutes using a hand mixer.
Now you can add the milk and vanilla to the chocolate mixture and stir things together until incorporated.
Slowly add the chocolate a little bit at a time to the egg whites and fold things together. That means STIR GENTLY. Keep adding and mixing until everything is happy. Don't worry about lumps, clumps, just stir until things are all together.
Fill your ramekins - or mugs - until they are about three-fourths full. The batter makes enough for about six ramekins, 2 BIG mugs, or four cappuccino cups. Place them on a cookie tray and pop them in your hot oven.
Set your oven timer for 15 minutes and walk away. When your dinger dings, remove the poofy soufflés from the oven, let cool, and enjoy!
*I love my soufflés just a bit underdone, all eggy and soft. So, I took mine out after baking for 12 minutes and they were perfect - and so good. I ate two back-to-back...
