Saturday, April 2, 2011


So one of my favorite desserts to make (and eat!) is chocolate souffles... I first had this dish at a French restaurant in Bigfork Montana called La Provence ( - oh, so good!!!! I decided to try my hand at them and found they aren't as hard as they would seem. After making them a few times I've gotten into a system and they go pretty quickly, plus with the recipe I found (thank you!) I can make them before dinner, put them in the fridge and just bake them after dinner. They come out just the perfect amount of time later to let your food settle before having desert.

As mentioned above, I found this recipe on and I'm going to copy and paste it in here, but insert my own photos...

Individual Chocolate Souffles

Submitted By: Ghirardelli®
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 2
"These chocolate souffles are perfect for a dinner party as they can be prepared ahead of time and are served in individual ramekins. "

1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar, plus
2 teaspoons granulated sugar
2 ounces Ghirardelli 60% Bittersweet Chocolate Baking Bar
2 tablespoons milk, plus
2 teaspoons milk
1 egg yolk
2 egg whites
Powdered sugar for dusting

1. Heat oven to 350 degrees F. Brush two 1 1/2-cup or four 1/2-cup ovenproof ramekins with butter; dust bottom and sides with 1 tablespoon granulated sugar.
In double boiler over hot water, melt chocolate with milk and 1 tablespoon sugar. Cool for 5 minutes.
Whisk egg yolk into chocolate mixture. In large bowl with electric mixer, beat egg whites until soft peaks form; add remaining 2 teaspoons granulated sugar and beat until stiff but not dry.

2. With rubber spatula, fold one-fourth of egg whites into chocolate mixture,
then fold in remaining egg whites. Divide between prepared ramekins. (Souffles may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.) Bake 20 minutes for large ramekins and 15 minutes for small ramekins. Remove from oven; dust tops of souffles with powdered sugar.

My husband and I like to use a spoon and pull back a little section of the top and add some cream... this is they way they are served at La Provence. Mmmmmmmm! Defintely a dish worth trying!