chocolate souffles

These chocolate banana soufflés are light and fluffy and made using mostly egg whites and no flour, which is great if you are on a low carb, or gluten free diet.

Chocolate Banana Soufflés

ripe medium bananas (mashed)

cornstarch

cocoa powder

tsp vanilla extract

tbsp sugar

cooking spray

Preheat over to 400F.

Coat 4, 6 oz ramekins with butter flavored cooking spray.

Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together.

Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks.

Fold 1/3 of egg whites into banana mixture.

When incorporated, fold in the rest of the egg whites.

Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet.

Bake at 400°F for 15 minutes.

Serve immediately.

These decadent Chocolate Souffles for Two drizzled with homemade Creme Anglaise are a perfect make-ahead date night dessert.

Chocolate Souffles for Two With Creme Anglaise

Liquid measuring cup (optional but helpful)

ramekins

Pastry brush (optional but helpful)

Handheld electric mixer

heavy cream

milk

sugar

vanilla

(14 grams) unsalted butter (room temperature)

(12 grams) granulated sugar

(6 ounces) chopped semi-sweet chocolate (high-quality chips are fine)

(14 grams) diced unsalted butter (room temperature)

egg yolks (room temperature)

⅛ teaspoon cream of tartar

In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring.&nbsp;

In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for 30 seconds. Whisking continuously, very slowly drizzle in hot cream mixture, being careful not to go too fast and scramble the egg.&nbsp;

Once cream is completely incorporated, wipe out your 1-quart pot and pour in egg and cream mixture. Heat over medium heat, stirring constantly until thickened and custard coats the back of your spoon, 1 to 2 minutes. Do not simmer. Set aside or store covered in the refrigerator if making in advance.

Creme Anglaise

Remove the top rack from your oven so your souffles can sit on the bottom rack and rise unobstructed. Preheat your oven to 400°F.

Use a pastry brush and softened butter to grease the entire inside of the ramekins. Coat the sides in long brush strokes from the bottom up to the top all the way around. Add 1/2 tablespoon of the sugar to each ramekin and shake so that all of the butter is coated. Discard any loose sugar. Place the ramekins in the fridge.

Place chocolate in your double boiler* and melt over barely simmering water. Remove from heat and stir in diced, room-temperature butter. Set aside.

In a medium bowl, combine egg whites and cream of tartar.

With a handheld electric mixer, beat whites until stiff peaks form--eggs should be glossy and when beaters are lifted straight out, peaks should stand straight up and not flop over at the tip. Place bowl in the refrigerator.

Whisk the egg yolks into the chocolate mixture until smooth. Remove egg whites from the refrigerator and use a silicone spatula to fold about 1/4 of the whites into the chocolate mixture. Continue to fold the rest of the whites in in thirds until mixed. The mixture will not be completely uniform in color, but there should be no very distinct streaks of white. Divide the mixture between 2 ramekins, filling to the very top. Discard any extra. (If making ahead, skip to the notes.)

Use a knife or dough scraper to scrape excess off the top for a perfectly flat top, then run the very tip of your index finger all the way around the inside of the ramekin, making a small channel between the souffle and the edge of the dish. Wipe edges and outsides of the ramekins with a clean kitchen towel and place on a baking sheet.

Bake on the bottom rack of your oven for 11 to 13 minutes, until lifted nicely. Do not open your oven before the timer goes off as the cold air could affect the souffles' rise. Souffles will begin to slowly drop just a couple minutes after they come out of the oven, so serve immediately. At the table, top with creme anglaise and enjoy.

Souffles

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Chocolate Banana Soufflés

Chocolate Souffles for Two With Cre...

Top 2 chocolate souffles recipes from across the web

The most viewed chocolate souffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Banana Soufflés

Chocolate Souffles for Two With Cre...

The most viewed chocolate souffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine