Mini Chocolate Soufflé For One (Edit recipe)

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...

30 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	327
Fat:	24 g
Carbohydrates:	14 g
Protein:	27 g
Cholesterol:	225 g
Sodium:	170 mg
Fiber:	0 g
Sugars:	11 g
Calculated for total recipe.

by Sloane's Table

View original recipe

Serves: 1

Ingredients

42 gram Dark Chocolate, or milk chocolate
20 gram Unsalted Butter
1/2 tsp Espresso Powder
1 1/2 tsp Water
1/4 tsp Vanilla Extract, or paste
1 Egg Yolk
1 Egg Whites
14 gram Granulated White Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

Notes

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.