Usually on a cold, winter weekend like this past one, I will get an overwhelming craving for something deep, dark, dense, and chocolately to indulge in while giggling over ‘The Big Bang Theory‘. The feeling is comparable to a pregnant woman on the hunt for pickles and milk. Tell me I’m not alone.
For these instances, I have a few staple recipes that require minimal ingredients, and are a perfect portion for two. (or one, who will refrigerate the surplus and eat later that night…)
This recipe is one of those staples that I keep at the ready for those chocolate emergency situations. It’s totally delicious, practically foolproof, and who doesn’t have chocolate, butter, and an egg on-hand?
Please, make this immediately and let me know how much you enjoy it. K?
Chocolate-Espresso Mini Soufflés
Recipe compliments of ‘Fine Cooking‘
- 1 oz. (2 Tbs.) unsalted butter, cut into pieces; more for the ramekins
- Granulated sugar, for dusting
- 1 tbsp dark rum, brandy, or water (I had one of those handy airplane-sized brandy bottles)
- 1/2 tsp espresso powder or instant coffee granules
- 2 oz. bittersweet chocolate, finely chopped
- Pinch salt
- 1 large egg, separated and at room temperature
- 1 oz (1/4 cup) confectioners sugar
Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.
Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolk. Add about one-third of the confectioners’ sugar and whisk until well blended and smooth. Set aside.
In a medium bowl, beat the egg white with an electric mixer on medium-high speed until it’s very foamy and they’re just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners’ sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). Place ramekins in refrigerator and chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours. Alternatively, after the initial chilling, you can cover and freeze for up to two weeks.
Heat the oven to 400°F. Unwrap the ramekins, set them on a baking sheet, and bake until they’re puffed and risen about 1 inch above the ramekin, 15 minutes. The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.