Easy Mexican Chocolate Souffle

1. 1

   Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter.

2. 2

   Set aside.

3. 3

   For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy).

4. 4

   Remove the chocolate mixture from the heat and let cool slightly.

5. 5

   Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate.

6. 6

   Add the rest of the chocolate and mix until nice and smooth.

7. 7

   Using an electric mixer, beat the egg whites in a medium bowl until foamy.

8. 8

   Add the sugar and beat until stiff peaks form.

9. 9

   Fold into the chocolate mixture in 3 additions.

10. 10

    Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.

11. 11

    Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.