Decadent Chocolate Espresso Soufflés
Indulge in the rich and heavenly experience of Decadent Chocolate Espresso Soufflés. These delightful mini soufflés combine the deep flavors of bittersweet chocolate and robust espresso for a dessert that is both elegant and satisfying. Perfect for impressing guests or treating yourself, these soufflés can be prepared ahead of time and even frozen for later enjoyment. Bake them fresh right before serving for maximum fluffiness and decadence. Serve them warm, adorned with fresh berries or a dollop of whipped cream for an unforgettable end to any meal.
N/A
Servings
250
Calories
8
Ingredients
Ingredients
unsalted butter
2 (tablespoons, cut into pieces, plus more for greasing)
granulated sugar
as needed (for dusting ramekins)
brandy or water
1 (tablespoon)
espresso powder or instant coffee granules
1/2 (teaspoon)
bittersweet chocolate
2 (ounces, finely chopped)
table salt
1 (pinch)
large egg
1 (separated and at room temperature)
confectioners' sugar
1/4 (cup)
Instructions
1
Begin by preheating your oven to 400°F (200°C). Prepare two 6-ounce ramekins by lightly coating the insides with unsalted butter and dusting them with granulated sugar, tapping out the excess. Place the ramekins on a small baking sheet for easy handling.
2
In a small bowl, mix the brandy (or water) with the espresso powder, stirring until dissolved. In a medium heatproof bowl, melt the bittersweet chocolate and unsalted butter together over simmering water or in the microwave. Once melted, remove from heat and whisk until the mixture is glossy and smooth.
3
Incorporate the coffee mixture and table salt into the melted chocolate, then whisk in the egg yolks one at a time. Gradually add about one-third of the confectioners' sugar, mixing until fully combined and smooth. Set aside.
4
In another mixing bowl, use an electric mixer to beat the egg whites until frothy, then increase to high speed. Gradually add the remaining confectioners' sugar until stiff peaks form and the mixture is glossy.
5
Fold about one-quarter of the beaten egg whites into the chocolate mixture to lighten it. Gently add the remaining egg whites, folding until just combined, ensuring not to deflate the mixture.
6
Pour the mixture evenly into the prepared ramekins, filling them almost to the top. If you intend to bake them within 24 hours, cover with plastic wrap and refrigerate for about 30 minutes. For longer storage, see the make-ahead tips below.
7
For baking, unwrap the soufflés and place them on a baking sheet. Bake for 15 minutes, until they are puffed and risen about 1 inch above the ramekins. The centers may still be slightly sunken, which provides a perfect spot for toppings. Serve immediately for the best texture and flavor.
Nutrition Information
16g
Fat
26g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Decadent Chocolate Espresso Soufflés?
The soufflés feature a rich combination of bittersweet chocolate and robust espresso.
How many ramekins does this recipe require?
This recipe is designed for two 6-ounce ramekins.
What is the recommended oven temperature for baking?
The oven should be preheated to 400°F (200°C).
How should I prepare the ramekins?
Lightly coat the insides with unsalted butter and dust them with granulated sugar, tapping out the excess.
Can I substitute the brandy in the recipe?
Yes, you can use 1 tablespoon of water instead of brandy to dissolve the espresso powder.
What type of chocolate is best for this recipe?
The recipe calls for 2 ounces of finely chopped bittersweet chocolate.
How should the chocolate and butter be melted?
Melt them together over simmering water or in the microwave until the mixture is glossy and smooth.
When do I add the espresso mixture to the chocolate?
Incorporate the coffee mixture and table salt into the melted chocolate before adding the egg yolks.
How are the eggs prepared for this soufflé?
One large egg should be used, separated into yolk and white, and kept at room temperature.
What type of sugar is mixed into the soufflé base?
Confectioners' sugar is used in the soufflé mixture, with about one-third added to the chocolate base and the rest to the egg whites.
How do I prepare the egg whites?
Beat the egg whites with an electric mixer until frothy, then add confectioners' sugar while beating at high speed until stiff peaks form.
What is the correct way to combine the egg whites and chocolate?
Fold one-quarter of the egg whites into the chocolate to lighten it, then gently fold in the rest to avoid deflating the mixture.
How full should I fill the ramekins?
Pour the mixture evenly into the prepared ramekins, filling them almost to the top.
Can I prepare these soufflés in advance?
Yes, you can cover them with plastic wrap and refrigerate for 30 minutes if baking within 24 hours, or freeze them for longer storage.
How long do the soufflés need to bake?
Bake the soufflés for 15 minutes.
How much will the soufflés rise during baking?
They should puff and rise about 1 inch above the rim of the ramekins.
What should I do if the center of the soufflé sinks?
A slightly sunken center is normal and provides a perfect spot for adding toppings like berries or cream.
When is the best time to serve the soufflés?
Serve them immediately after baking for the best texture and flavor.
What are some suggested toppings for this dessert?
Serve them warm with fresh berries or a dollop of whipped cream.
How many calories are in one serving?
Each serving contains approximately 250 calories.
What is the fat content per serving?
There are 16 grams of fat in each serving.
How many carbohydrates are in a serving?
Each serving contains 26 grams of carbohydrates.
How much protein does this soufflé provide?
There are 3 grams of protein per serving.
Can I use instant coffee instead of espresso powder?
Yes, 1/2 teaspoon of instant coffee granules can be used as a substitute.
What is the purpose of the salt in the recipe?
A pinch of table salt is added to enhance the flavor of the chocolate and espresso.
Why must the egg be at room temperature?
Room temperature eggs whip more easily and achieve better volume for a fluffier soufflé.
What size should the butter pieces be for melting?
The 2 tablespoons of unsalted butter should be cut into pieces to ensure even melting with the chocolate.
What tags describe this recipe?
Tags include chocolate, espresso, soufflé, dessert, elegant, make-ahead, and rich.
Is this recipe suitable for freezing?
Yes, these soufflés can be frozen and baked fresh later.
What is the total ingredient count?
There are 8 ingredients used in this recipe.