Ingredients Jump to Instructions ↓

  1. 2 tablespoon unsalted butter, at room temperature, for greasing the ramekins.

  2. 4 (3.1-ounce) disks Mexican chocolate , coarsely chopped (recommended: Ibarra, found in gourmet and Hispanic grocery stores)

  3. 6 tablespoons (3/4 stick) unsalted butter, at room temperature

  4. 6 large egg yolks

  5. 6 large egg whites

  6. 1/4 cup sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside. 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). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer , beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way. Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.


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