If you’re a dessert lover who cannot resist the decadent taste of chocolate, you will fall in love with these mini chocolate soufflés.

This luxurious dessert is perfect for entertaining guests, particularly at dinner parties or other special occasions.

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Ingredients

• 3 tablespoons unsalted butter, plus extra for greasing the molds
• 3 tablespoons granulated sugar, plus extra for coating the molds
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup whole milk
• 3 egg yolks
• 1 teaspoon vanilla extract
• 4 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Instructions

1. Preheat the oven to 375°F (190°C). Grease eight 4-ounce ramekins with butter.
2. Coat each buttered ramekin with granulated sugar.
3. Melt the 3 tablespoons of butter in a medium saucepan over medium heat. Add the 3 tablespoons of sugar, flour, and cocoa powder. Whisk the mixture constantly until it is smooth and fragrant, about 2 minutes.
4. Gradually add the milk to the saucepan, whisking constantly, until the mixture is completely smooth.
5. In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add the chocolate mixture to the egg yolks, whisking constantly.
6. Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until foamy. Gradually add the 1/4 cup of sugar, and continue to beat on medium-high speed until stiff peaks form.
7. Fold one-third of the egg white mixture into the chocolate mixture. Gently fold in the remaining egg whites until the mixture is smooth and evenly blended.
8. Carefully spoon the soufflé mixture into the ramekins, filling each to the top edge.
9. Bake for 12-15 minutes, or until the soufflés have risen and are firm to the touch.
10. Serve the mini chocolate soufflés immediately. Dust them with powdered sugar if desired.

Conclusion

The mini chocolate soufflés are a perfect way to end a lovely meal or to impress your guests. These soufflés are a must-try for a chocolate lover, and they are easy to make.