Oh YUM Double Chocolate Soufflés

In my whirlwind weekend, I found a few minutes to create those amazing Cannoli’s (Jay’s fave; forthcoming post) and today I am creating this recipe “just because” it is chocolate (my fave)!  I love chocolate soufflés and mousse.  Watch for my upcoming Frozen Chocolate Mousse post too.  Give this try if you love gooey, oozing with yum chocolate! =}
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Double Chocolate Soufflés with Warm Fudge Sauce


Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped


Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.

Source:  Southern Living – My Recipes

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8 thoughts on “Oh YUM Double Chocolate Soufflés

  1. trixfred30 April 16, 2012 at 4:03 pm Reply

    A few mins? That would take me half a day!

    • Admin April 20, 2012 at 7:47 am Reply

      Oh but what a treat when completed…savor every bite! =)

  2. frugalfeeding April 16, 2012 at 4:10 pm Reply

    How fantastically delicious and gooey.

  3. Admin April 16, 2012 at 8:51 pm Reply

    Yes, it is & begs for large dollops of whipped cream drizzled with dark chocolate ganache!!

  4. choconutmeg April 17, 2012 at 4:14 am Reply

    Mmmm this sounds good! I also like the little serving bowls and the cool way you’ve scooped the souffle into them.

    • Admin April 17, 2012 at 5:01 pm Reply

      Thanks Choconutmeg: I love ramekins and have many colors; they are great for souffles, mousse and for serving groups. Williams Sonoma has very nice ones.

  5. whilehewasout April 17, 2012 at 5:58 am Reply

    Looks yum indeed!

    • Admin April 17, 2012 at 5:02 pm Reply

      Oh so very good…I like strawberries/raspberries dipped in the chocolate goo too!!

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