This mini chocolate soufflé for one is perfect for Valentine's Day! Share it with someone special or enjoy it all by yourself. All you need is 6 ingredients: chocolate, butter, espresso powder, vanilla paste, granulated sugar, and one egg. In less than an hour, you can have a rich, fudgy chocolate soufflé all to yourself! Or I suppose you can share it with someone...
Ingredients you'll need to make this individual chocolate soufflé:
- Chocolate: Since the chocolate is the main ingredient, be sure to use a high quality semi-sweet or dark chocolate.
- Unsalted Butter: You'll need about 1 ½ tablespoon of unsalted butter.
- Espresso Powder: This is optional, but helps to maximize the depth of flavor.
- Vanilla: Also optional, but adds great flavor. You can use vanilla paste or extract.
- Egg: You'll need one egg separated. The key to a great soufflé is the way that the meringue is made and folded into the batter. So when you are separating the egg, be careful not to get any yolk in the egg white!
- Granulated Sugar: You'll need a little bit of sugar to make the meringue, as well as coat the inside of the ramekin.
Some notes on making this mini soufflé:
1. In a heat proof bowl, melt the chocolate, butter, espresso powder, water, and vanilla over a small pot of simmering water.
2. Meanwhile, beat the egg whites with an electric mixer until it begins to foam. Gradually add in the sugar, and whisk until stiff peaks form.
3. Add the egg yolk to the melted chocolate mixture, and whisk quickly until fully combined.
4. Add ⅓ of the meringue to the chocolate mixture, and gently fold it in with a rubber spatula. Once it is fully combined, fold in the rest of the meringue until no lumps of meringue remain.
5. Pour the batter into the prepared ramekin and bake the mini soufflé for about 18 minutes or until it has risen and the top has cracked and appears set. Do NOT open the oven while it bakes, or it may deflate.
6. Serve immediately with powdered sugar, melted chocolate, or ice cream!
Yes! Since this dessert is best eaten right when it comes out of the oven, you should consider making it ahead of time. Follow the instructions all the way through to pouring the batter in the ramekin. Then, cover tightly with plastic wrap and chill in the fridge for a few hours or until ready to bake.
No matter how perfect the soufflé is made, it will inevitably deflate a little. As long as you follow the instructions, whip the egg whites to stiff peaks, and fold them into the batter properly, your soufflé should bake up perfectly. But to prevent it from deflating significantly, do NOT open the oven while it is baking. Trust your instincts on when it is done, but it is best to err on the side of under-baking, because a an over-baked, dry soufflé is not good.
Other chocolate recipes you'll love:
- Fudgy Mocha Brownie Cookies
- Mini Chocolate Chess Tarts with Gingersnap Crust and Brown Sugar Meringue
- Brown Butter Brownies
- The Best Chocolate Chip Cookies
A few tips to make this soufflé:
- Before making the meringue, I recommend wiping down the bowl and the whisk with white vinegar to ensure everything is very clean and nothing inhibits the stability of the meringue.
- Since this dessert is best eaten right when it comes out of the oven, you should consider making it ahead of time. Read above for instructions on how to do so.
- If you would like to make two individual soufflés, this recipe can easily be doubled!
- Before you make this recipe, read the notes above on preventing your soufflé from deflating.
Happy baking! x
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Mini Chocolate Soufflé For One
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 1 8oz soufflé 1x
- Category: Dessert
Ingredients
- 42g chocolate
- 20g unsalted butter
- ½ tsp espresso powder
- 1 ½ tsp water
- ¼ tsp vanilla paste or extract
- 1 egg yolk
- 1 egg white
- 14g granulated sugar
Instructions
- Preheat the oven to 375 degrees F. Grease an 8oz ramekin or cocotte with butter and sprinkle granulated sugar all over the bottom and sides.
- In a heat proof bowl, add the chocolate, butter, espresso powder, water, and vanilla. Place over a small pot of simmering water, and stir occasionally until fully melted and combined.
- While the chocolate is melting, beat the egg whites with an electric mixer until it begins to foam. Gradually add in the sugar, and whisk until stiff peaks form.
- Add the egg yolk to the melted chocolate mixture, and whisk quickly until fully combined.
- Add ⅓ of the meringue to the chocolate mixture, and gently fold it in with a rubber spatula. Once it is fully combined, fold in the rest of the meringue until no lumps of meringue remain.
- Pour into the prepared ramekin and place on a small baking sheet. Bake the mini soufflé for about 18 minutes or until it has risen and the top has cracked and appears set. Do NOT open the oven while it bakes, or it may deflate.
- Serve immediately with powdered sugar, melted chocolate, or ice cream!
Keywords: valentine's dessert, mini soufflé, chocolate soufflé for one
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