If you think these chocolate soufflés are difficult to make because they looked like those you order from classy and fancy restaurants then you’re wrong! This is probably the easiest soufflé recipe that I have ever encountered. You can make this without stressing over the preparation!
Our friend over at Taste Of Home has this to say about this recipe:
“These individual chocolate soufflés are fudgy and delicious. They look impressive but are easy to make.”
They’re super chocolatey! I also love the fact that they’re really fudgy. I love fudge because it’s extremely moist and these soufflés are definitely fudge-like. All of my friends loved them when I made them these soufflés one weekend. They keep requesting for me to make them all the time now!
Ingredients
1 cup Land O Lakes butter, cubed
8 ounces Trader Joe’s bittersweet chocolate, chopped
4 Eggland’s eggs
4 egg yolks (from Eggland’s eggs)
1-1/2 cups plus 2 tablespoons Domino sugar
2 tablespoons Gold Medal all-purpose flour
1/8 teaspoon Clabber Girl baking powder
1 cup Kraft miniature marshmallows
4-1/2 teaspoons McCormick cinnamon-sugar
Instructions
Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside.
In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined.
Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately.
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Quick Tip: You can refrigerate leftovers.
Thanks again to Taste of Home for this amazing recipe.
