Chocolate Souffles
These souffl�s may be made several hours in advance and kept in a refrigerator until just before baking. If refrigerated, bake an additional 2 to 3 minutes. Alternatively, the souffl�s may rest at room temperature for up to 1/2 hour before baking with no effect on cooking time. 1 tablespoon unsalted butter, softened 10 1/2 ounces (10 squares) extra-bittersweet chocolate 1 1/3 cups whole milk 1 tablespoon cornstarch 3 large egg yolks, room temperature, lightly beaten 6 large egg whites, room temperature 1/3 cup sugar; more for souffl� ramekins This recipe was a hit in our house! You can make it well in advance, which makes it a great choice for a dinner party dessert. I have served it in the ramekin, and also I have inverted it onto plates and added berries and cream. Foolproof! For full instructions click here Please submit all quick and easy chocolate recipes to macsmeals.