by Britney White

Created on: January 13, 2009   Last Updated: January 28, 2009

Dessert souffls or any other souffls for that matter have an undeserved reputation for their difficulty, but did you know, that one of the reasons why restaurants serve souffls on their menu is because they are actually pretty easy to prepare ? Also, did you know that chocolate souffls can be made a full day ahead of time and kept in the refrigerator for up to 24 hours? Well today I am going to Explain to you how this is possible and I'm even going to give you the recipe for these individual chocolate souffls, which are amazing by the way.

Most souffls are last minute affairs, bake and serve right away, however, that doesn't mean that doesn't mean that you can't make them ahead of time and refrigerate; in fact, most batters can be prepared several hours ahead of time and placed in the refrigerator. This is because they congeal upon cooling, and chocolate is one of the only few that can be made a full day ahead of time.

Unlike most souffl recipes that are made with milk or starches, this one I am about to give you does not. However that doesn't mean that its not as good as the other that do include milk or starches because these chocolate souffls are still just as light and moist with enough chocolate to make you think that this should be a sin.

Okay, first you need to gather the equipment that you will be using.

1. Baking sheet, several small ramekins (depending on how many guests you have), a scale, measuring spoons, measuring cups, bowl, skillet, whisk and finally a rubber spatula.

This recipe serves 6

Next you will need to pre heat your oven to 375*. Butter and sugar your ramekins and place on baking sheet.

Now, you will need to combine in a heatproof bowl:

8 Ounces semisweet or bitter sweet chocolate, chopped

6 Tablespoons () stick unsalted butter

2 Tablespoons of Rum, Coffee, or Water

Set the bowl in a skillet of hot, but not simmering, water and stir until the mixture is smooth. Let cool for 10 min then whisk in:

10 Egg Yolks

Wisk until foamy. Or beat on medium speed until foamy:

6 large egg white, at room temperature

Add and beat on high speed until soft peeks form:

teaspoon cream tarter:

Gradually beat in:

C sugar

Beat until peaks are stiff but not dry. Using a large rubber spatula, stir one third of the egg whites into the chocolate then gently, but thoroughly fold in the remaining mixture. Dividing the mixture among the prepared ramekins and make sure top is level. Bake and let set, about 20 min. NOW SERVE and ENJOY!

If you would like, you can also serve your souffls with a custard sauce, white chocolate sauce or a dark chocolate sauce.

I am going to give you the custard sauce, also known a crme anglaise, recipe because it is just simple amazing with the souffl; it just melts in your mouth.

Crme Anglaise

Whisk together in a medium bowl:

6 egg yolks

1/3 to cups sugar

Pour into a medium, heavy sauce pan:

2 cups whole milk

Cooking, stirring over medium heat until bubbles form around the edges. Slowly whisk the hot milk into the egg yolks and sugar. Return mixture to heat. Rinse out mixing bowl and place a fine mesh strainer over the top. Stir the sauce over low heat consistently. As soon as the sauce is slightly thickened pour the sauce the mesh strainer, keep stirring the sauce for 10 minutes for cooling then add:

2 teaspoons vanilla

Stir. You can serve this sauce either warm or cold with your souffl.

And don't forget, it's not as hard as it seems! Have fun and impress your guests with this easy yet elegant dessert.

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