Bittersweet Chocolate Souffle

servings: 6
preheat oven to: 425


  • 5 oz highest quality bittersweet chocolate, minced
  • 1 tbsp butter
  • 1 oz heavy cream
  • 3 egg yolks
  • 6 egg whites
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 8 small chunks chocolate


Butter and sugar individual soffle cups

Melt chocolate, butter, and heavy cream in double boiler. Ribbon egg yolks & 1/4 cup sugar. Fold into chocolate mixture (off heat) and whisk until smooth and shiny.

Whisk egg whites with lemon juice until soft peaks form, then whisk in 1/4 cup sugar. Continue beating until stiff and shiny.

Fold 1/4 of the whites into chocolate mixture to lighten, then fold in the rest. Fill 1/3 of the souffle cup with the mixture. Place a chocolate chunk in cup and top with the rest of the mixture. Place in oven on lowest rack for 12 to 14 minutes.

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