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Ingredients
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Chocolate Soufflé
Raspberry Coulis
Method
Chocolate Soufflé
- 1
- 2
Melt Chocolate
In a double boiler or microwave, melt the dark chocolate and butter together until smooth. Let it cool slightly.
- 3
Prepare Egg Mixture
In a bowl, whisk the egg yolks with half of the granulated sugar until pale and thick. Stir in the melted chocolate mixture and vanilla extract.
- 4
- 5
Combine Mixtures
Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
- 6
Fill Ramekins
Pour the soufflé mixture into the prepared ramekins, filling them about 3/4 full.
- 7
Bake
Bake in the preheated oven for about 12-15 minutes, or until the soufflés have risen and are set on the outside but soft inside.
- 8
Serve Immediately
Remove from the oven and serve immediately, dusted with powdered sugar if desired.
Raspberry Coulis
- 9
Prepare the Raspberries
In a blender, combine the fresh raspberries, sugar, and lemon juice. Blend until smooth.
- 10
Strain the Coulis
Pass the mixture through a fine mesh sieve to remove seeds, pressing down with a spatula to extract as much liquid as possible.
- 11
Serve
Drizzle the raspberry coulis over the warm chocolate soufflés before serving.
