We love to make these individual gooey chocolate soufflés topped with ice cream for small dinner parties or a special date night. Clayton’s mom makes these with Valrhona chocolate. They are remarkably easy to make but are decadent and perfect for those of you who like something with a gooey center.
Resting the batter overnight in the refrigerator is helpful, but we’ll admit to having skipped this step. We serve the chocolate soufflés in ramekins with a quenelle of vanilla bean ice cream or a dab of whipped cream. You could even sprinkle them with powdered sugar. The chocolate soufflés are best served fresh out of the oven, but you can also make them a day ahead of time and warm them in the oven prior to serving.
- ¾ cup unsalted butter, plus more to prep ramekins
- 8 oz bitter sweet or semi-sweet chocolate
- 1½ cups sugar, plus more to prep ramekins
- 3 T cornstarch
- 4 eggs, whole
- 4 egg yolks
- Melt butter and chocolate together in a double boiler or a metal bowl set over a sauce pan.
- Mix sugar and cornstarch in a bowl.
- When butter and chocolate are melted, add and incorporate to sugar mixture.
- Mix in whole eggs and yolks just until smooth.
- Cover and refrigerate overnight.
- Preheat oven to 400F.
- Coat ramekins with butter and sugar. Fill ⅔ with batter.
- Set on cookie sheet and bake 20-24 minutes. Center will crack slightly when done and should remain gooey. It's normal for the soufflés to fall when cool.
- Serve with ice cream or whipped cream.