Chocolate Souffles with White Chocolate Cream – a delicious recipe with water, espresso powder, chocolate, brandy, egg yolks, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter four 2/3-cup souffle dishes; coat with sugar.
2
Stir water and espresso powder in heavy small saucepan until espresso powder dissolves.
3
Add chocolate and brandy.
4
Stir over low heat until mixture is smooth.
5
Remove from heat.
6
Whisk in yolks.
7
Cool to room temperature.
8
Beat egg whites in large bowl until foamy.
9
Gradually add 2 1/2 tablespoons sugar and beat until medium-firm peaks form.
10
Fold chocolate mixture into whites.
11
Divide among souffle dishes.
12
Place on baking sheet.
13
(Can be made 2 hours ahead.
14
Let stand uncovered at room temperature.)
15
Preheat oven to 400F.
16
Bake souffles until puffed but still moist in center, about 14 minutes.
17
Dust souffles with powdered sugar.
18
Serve immediately, passing White Chocolate Cream separately.
480
kcal
Calories
28
g
Fat
32
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons water, 1 tablespoon instant espresso powder or instant coffee powder, 5 ounces semisweet chocolate, chopped, 1 tablespoon brandy, and more.
Yes, Chocolate Souffles with White Chocolate Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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