Make Ahead Individual Chocolate Souffles

Serves: 8
Difficulty: Medium

The beauty of these chocolate soufflés (in addition to the fact that they are absolutely delicious) is that unlike more traditional recipes, they can be made ahead.

10 ounces semisweet or bittersweet chocolate, chopped
10 T. (1 ¼ sticks) unsalted butter
1 cup sugar
4 eggs
4 egg yolks
generous pinch salt
½ cup all purpose flour
Powdered sugar
Fresh raspberries for garnish (optional)

Butter and flour 8 ¾-cup ramekins. Melt chocolate and butter in medium bowl over pan of simmering water stirring occasionally. Remove bowl from water and cool chocolate to lukewarm.

In mixer beat sugar, eggs, yolks and salt until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide among prepared ramekins. (Can be prepared 1 day ahead and refrigerated covered with plastic wrap or frozen up to 1 week.)

Preheat oven to 400 degrees. Place ramekins on baking sheet and bake until soufflés are puffed and beginning to crack on the top (centers will be soft) about 18 minutes (19 minutes if frozen). Sprinkle with powdered sugar and serve with fresh berries or sweetened whipped cream if desired.

Mary Schlueter is the chef/innkeeper at Amber House Bed & Breakfast. Amber House is located in the village of Rocheport, Missouri, recently name one of the "Ten Coolest Small Towns in America" by Frommer's Budget Travel.

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