Individual Chocolate Soufflés

These are a wonderfully romantic dessert that he will think you slaved away making but they’re actually quite simple!

You will need:

• ¼ cup granulated sugar plus additional sugar for dusting
• 2 tablespoons all-purpose flour
• 2 tablespoons Dutch cocoa powder
• 1 tablespoon cold, unsalted butter
• ½ cup milk
• ½ ounce unsweetened chocolate, finely chopped
• 1 large egg yolk
• 2 large egg whites
• Confectioner’s sugar for dusting

1.) Prepare two ¾ shallow gratin dishes by dusting them with granulated sugar and shaking out the excess.

2.) In a bowl mix 2 tablespoons of granulated sugar, the flour, cocoa powder, butter, and a tiny bit of salt.

3.) Using a saucepan, boil the milk. Add the cocoa and the chocolate to the milk and whisk to fully blend. Leave the mixture over medium heat, whisking constantly for one minute. Allow to cool.

4.) In a large bowl, beat the egg yolk, add the chocolate mixture, and continue to beat.

5.) In a separate bowl, beat the egg whites with a small amount of salt until they form soft peaks. Slowly add in two tablespoons of granulated sugar and beat until they form stiff peaks.

6.) Stir in one-quarter of the meringue into the chocolate pastry cream and fold it in very gently until it is thoroughly mixed.

7.) Place ½ of the mixture into each prepared soufflé bowl and then place the soufflé bowls in a shallow casserole dish to bake. Bake in a 400 degree oven for fifteen minutes or until they are puffed. Finish by dusting confectioner’s sugar over them.