Chocolate Espresso Mini Souffles
Indulge in the luxurious decadence of Chocolate Espresso Mini Soufflés, an elegant dessert that marries rich dark chocolate with the bold intensity of espresso. These individually portioned treats are light, airy, and irresistibly indulgent, with a soft, molten center that practically melts in your mouth. Crafted with simple ingredients like 70% cocoa dark chocolate, freshly whipped egg whites, and a hint of vanilla, these soufflés are baked to perfection in just 15 minutes. The addition of espresso powder takes the flavor to the next level, adding a sophisticated depth that pairs beautifully with the chocolate. Presented in charming ramekins, these soufflés rise to impressive heights, making them a showstopping finale for any dinner party. Top with a dusting of powdered sugar and serve immediately for the ultimate combination of warmth, aroma, and flavor. Perfect for chocolate lovers and coffee enthusiasts alike, this recipe is your go-to for an effortlessly elegant dessert.
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Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar (for ramekins)
- 4 ounces dark chocolate (70% cocoa)
- 1 teaspoon espresso powder
- 2 tablespoons unsalted butter (for soufflé mixture)
- 3 units large eggs, separated
- 0.25 cup granulated sugar (for batter)
- 1 teaspoon vanilla extract
- 0.125 teaspoon salt
- 1 tablespoon powdered sugar (for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease 4 6-ounce ramekins with the 1 tablespoon of unsalted butter, then coat each ramekin with 1/2 tablespoon of granulated sugar. Tap out any excess sugar, ensuring an even coating.
Step 2
Melt the dark chocolate and 2 tablespoons of unsalted butter in a heatproof bowl over a pot of simmering water. Stir until smooth. Remove from heat and mix in the espresso powder until dissolved. Let the mixture cool slightly.
Step 3
In a medium bowl, whisk the egg yolks until smooth. Gradually add the melted chocolate mixture to the yolks while whisking continuously. Stir in the vanilla extract and a pinch of salt.
Step 4
In a separate clean, dry bowl, beat the egg whites with a hand or stand mixer on medium speed until frothy. Gradually add the 1/4 cup of granulated sugar while beating, and increase the speed to high. Beat until stiff peaks form.
Step 5
Using a spatula, gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the rest of the egg whites in two additions, being cautious not to deflate the mixture.
Step 6
Evenly divide the batter among the prepared ramekins, filling each about three-quarters full. Run your thumb along the edges to create a “top hat” effect, which helps the soufflés rise evenly.
Step 7
Place the ramekins on a baking sheet and bake on the middle rack for 13-15 minutes, or until the soufflés have risen and have a slight jiggle in the center when gently shaken.
Step 8
Remove the ramekins from the oven and dust the tops with powdered sugar. Serve immediately for the best texture and flavor.
Nutrition Facts
| Serving size | (391.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1531.6 |
| Total Fat 98.0g | 0% |
| Saturated Fat 54.4g | 0% |
| Cholesterol 651.9mg | 0% |
| Sodium 534.7mg | 0% |
| Total Carbohydrate 136.9g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 110.5g | |
| Protein 28.0g | 0% |
| Vitamin D 141.3IU | 0% |
| Calcium 176.4mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1027.9mg | 0% |
Source of Calories