Raspberry Soufflés With Bittersweet Chocolate Sauce

Name: Raspberry Soufflés With Bittersweet Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh raspberries, divided; 2 tablespoons sugar; 1 1/2 tablespoons cornstarch; 2 large egg yolks, lightly beaten; 1/3 cup seedless no-sugar-added raspberry fruit spread; 2 tablespoons raspberry liqueur; Cooking spray; 2 1/2 teaspoons sugar; 5 large egg whites; 1/4 teaspoon cream of tartar; 3 tablespoons sugar; Bittersweet Chocolate Sauce

Servings: persons

3 cups fresh raspberries, divided
2 tablespoons sugar
1 1/2 tablespoons cornstarch
2 large egg yolks, lightly beaten
1/3 cup seedless no-sugar-added raspberry fruit spread
2 tablespoons raspberry liqueur
Cooking spray
2 1/2 teaspoons sugar
5 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
Bittersweet Chocolate Sauce

1
Place 2 1/2 cups fresh raspberries in a blender or food processor; process until smooth. Strain through a sieve into a bowl to measure 3/4 cup juice. Discard remaining solids. Crush remaining 1/2 cup raspberries; set aside.
2
Combine sugar and cornstarch in a small saucepan. Gradually add raspberry juice, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, stirring constantly, 2 minutes or until thick. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Stir in fruit spread and liqueur. Cook, stirring constantly, over low heat 2 minutes or until spread melts. Remove from heat; cool.
3
Coat 10 (6-ounce) souffle dishes with cooking spray; sprinkle 1/4 teaspoon sugar over bottom and sides of each dish. Place dishes on a jelly roll pan; set aside.
4
Preheat oven to 350u00b0.
5
Place egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form. Fold 1/4 of egg white mixture into raspberry mixture. Fold raspberry mixture into remaining egg white. Fold in reserved crushed raspberries. Pour into prepared dishes.
6
Bake at 350u00b0 for 25 minutes or until souffles are puffed and lightly browned. Drizzle each souffle with 1 tablespoon chocolate sauce before serving. Serve immediately.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups fresh raspberries, divided, 2 tablespoons sugar, 1 1/2 tablespoons cornstarch, 2 large egg yolks, lightly beaten, and more.

Yes, Raspberry Soufflés With Bittersweet Chocolate Sauce 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.

That's it — enjoy your meal!