I really like dark chocolate. I like it’s bittersweet taste, and the fact that it makes me feel less guilty for eating sweets because I like to think that having antioxidants makes it good for my health. I guess it’s no surprise that when I decided to make souffles for the first time, it would be dark chocolate souffle! But I have to say that I made the mistake of using bittersweet chocolate when I think I should have used semisweet instead.
What’s the difference between bittersweet and semisweet chocolate?
Semisweet chocolate is sweeter than bittersweet chocolate and usually contains ~30-50% cacao. Bittersweet, on the other hand, contains about 60% cacao and has more of an intense, dark chocolaty taste.
This recipe uses bittersweet chocolate but you can decide what you would prefer. I used Ghirardelli’s bittersweet 60% cacao chocolate and, even though I love dark chocolate, I would have preferred if it was a tad sweeter!
- 2.5 tbsp butter, softened
- 3 oz bitter/semisweet chocolate chips
- 1/2 tsp vanilla extract
- 2 eggs
- 2.5 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 2 medium ramekins or 4 mini ramekins
Where can I find cream of tartar?
Cream of tartar can be found at any grocery store (Ralphs, Albertsons, etc.) in the spices section. :)
Use 1/2 tbsp of butter to coat the insides of your ramekins (thanks Francine for letting me borrow them! :D). Then use 1/2 tbsp of sugar to line the butter-coated insides (yum, more calories!).
Melt the chocolate chips and butter together using a double broiler. This can easily be done by placing a glass or ceramic bowl on top of boiling water in a small pot. Make sure that the water does not touch the bottom of the bowl or else your chocolate will burn! Stir regularly so that the chocolate and butter can combine and melt together.
Separate the egg white and egg yolks of the two eggs. Remove the chocolate & butter mixture from heat and stir in egg yolks and the vanilla extract.
In a separate bowl, combine the egg whites, sugar, salt, and cream of tartar. Whisk the mixture together using an electric mixer until soft peaks form.
Fold egg white mixture into the chocolate mixture carefully using a spatula or large spoon. Be careful not to overmix! Fill the prepared ramekins about 3/4 full and bake at 350 degrees for about 20 minutes. Let them cool for 5-10 minutes and garnish with chocolate ganache & powdered sugar (optional). Eat these immediately…cause they will not be very souffle-ish after refrigerating for a night (but still good! :))
Thanks for following! xox