Cheater’s Chocolate Souffle


My current comfort food of choice is chocolate. It seems to sooth all muscle aches after a long day in the vineyard.

Don’t worry if you’ve never attempted a souffle, this recipe is easy and foolproof and it doubles nicely if you want to serve it at a dinner party.

The souffle rises very nicely, it was even higher than is shown but souffles do start to shrink if you don’t serve them right away.

Anyway, as far as the cheating, in place of the traditional bechamel, a tricky sauce that requires constant stirring, sweetened condensed milk is used. Baking spray is used to coat ramekins in a fraction of the time it takes to butter and sugar them. Bittersweet chocolate chips eliminate the need for chopping and they melt quickly in the microwave (instead of slowly on the stove).

So with all these cheats you have a beautiful and decadent dessert that takes less than 30 minutes to put together and can even be made ahead.

The best part…the resulting souffle is just as delicious and creamy as the original. And I’m telling you, it’s foolproof.

Consider it for Mother’s Day, you’ll make your Mom very happy.

Preheat oven to 375o F. Generously coat four 4-ounce ceramic or glass ramekins with nonstick baking spray with flour.

In microwave-safe large bowl, microwave chocolate chips on High in 15-second increments, stirring, until just melted (1 to 2 minutes). Remove from microwave; with wire whisk, whisk in condensed milk. Whisk in 2 egg yolks until blended; refrigerate remaining egg yolk for another use.

In another large bowl, with mixer on medium speed, beat egg whites until medium-stiff peaks form (3 to 4 minutes). Add one-third beaten egg whites to chocolate mixture and whisk gently until incorporated. With rubber spatula, gently fold in remaining whites until just incorporated.

Divide batter among prepared ramekins. If preparing ahead of time, cover with plastic wrap and refrigerate until ready to bake. (Uncover before baking.)

Sift confectioner’s sugar over tops. Place ramekins in jelly-roll pan for easier handling. Bake 11-15 minutes or until tops rise about 1 inch above rim; do not open oven while baking. Sprinkle with more confectioner’s sugar. Serve immediately.

I’m telling you it’s foolproof.

Cheater’s Chocolate Souffle
From Good Housekeeping

Makes four servings

Nonstick baking spray with flour
4 oz. bittersweet chocolate chips (scant 1 cup)
1/3 cup sweetened condensed milk
3 large eggs, separated, room temperature
2 Tablespoons confectioner’s sugar, plus more for sprinkling on top

Preheat oven to 375o F. Generously coat four 4-ounce ceramic or glass ramekins with nonstick baking spray with flour.

In microwave-safe large bowl, microwave chocolate chips on High in 15-second increments, stirring, until just melted (1 to 2 minutes). Remove from microwave; with wire whisk, whisk in condensed milk. Whisk in 2 egg yolks until blended; refrigerate remaining egg yolk for another use.

In another large bowl, with mixer on medium speed, beat egg whites until medium-stiff peaks form (3 to 4 minutes). Add one-third beaten egg whites to chocolate mixture and whisk gently until incorporated. With rubber spatula, gently fold in remaining whites until just incorporated.

Divide batter among prepared ramekins. If preparing ahead of time, cover with plastic wrap and refrigerate until ready to bake. (Uncover before baking.)

Sift confectioner’s sugar over tops. Place ramekins in jelly-roll pan for easier handling. Bake 11-15 minutes or until tops rise about 1 inch above rim; do not open oven while baking. Sprinkle with more confectioner’s sugar. Serve immediately.

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Post a Comment

30 Comments

  1. I like the simplicity of this recipe and they look amazing. I love souffles but have always found them a bit hit and miss when it comes to getting them to cook properly.

    Reply
  2. dawn 2

    This is absolute perfection and ease!

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  3. Seriously could something so gorgeous looking, be THAT simple? My husband will love this, if it is! I just wish I liked chocolate!

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  4. Pam 4

    Bookmarked! I’ve never made a souffle but this looks too easy for me to mess up.

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  5. Ginny 5

    delicious! :) I love souffles… never with sweet condensed milk…

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  6. I’ve always wanted a quick chocolate souffle recipe. This is genius.

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  7. Oh, Cathy, I’m reading this at 11:10 p.m. and I’m drooling. NO FAIR! There is not a scrap of chocolate around when you need one!

    Reply
  8. grace 8

    the snow-white dusting of powdered sugar on top is the perfect touch to your awesome souffles! you say it’s foolproof, but i’ll bet i can prove you wrong. :)

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  9. I have four brand new ramkeins hankering for this recipe!! YUM!!

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  10. YUM!!!!!!!!

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  11. We avoid souffles because we like to be successful with our limited baking skills, it is nice to see that this is a souffle with heart and we won’t be disapponted.

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  12. Debbi 12

    I need to get me some custard dishes like that. I see too many recipes for those and I just haven’t gotten them. This looks awesome!

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  13. Tammy 13

    My comments always seem so redundant here, but… YUM!

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  14. I was thinking of making a flourless chocolate cake tonight but this may be on the dessert menu instead. YUM

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  15. You are sure brave! Souffle’s conjur fear in even the most comfortable cooks.

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  16. I gotta try this.

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  17. June 17

    Love the way these stay creamy and even better that you can prep them in advance.

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  18. This just moved the the top of the must make list!!

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  19. I have always been VERY intimidated by souffles. But I am going to have to grab that bull by the horns and try this recipe. Thanks for sharing.

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  20. This is excellent!

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  21. Marjie 21

    Chocolate makes everything better. Hope the vineyard is progressing smoothly.

    Reply
  22. Liz C. 22

    Okay, this is something I think I might be able to handle making. And, they look sooooo pretty!

    Reply
  23. Soufflé with sweetened condensed milk! Sweet! I am going to make this soon. It will make a stunning dessert.

    Reply
  24. Sofia 24

    These were really great, and super easy! Thanks for sharing the recipe.

    Reply
  25. Steph 25

    YUM! You make it look so easy. I will have to try these soon.

    Reply
  26. Lisa 26

    That’s my kind of cheating. What a beautiful chocolate dessert!

    Reply
  27. Lindsey 27

    fantastic recipe. i’m a college student who just got home and wanted to make something lowkey, and these were perfect!

    Reply
  28. I found your blog today. Great photos and great recipes. I too am a Chinese 5 spice fan. Used it in a flourless chocolate cake….delicious. I have forwarded your site to my brother, who is a wine lover, and has a blog dedicated to the vine.

    Reply
  29. kelley 29

    Can we use white chocolate chips for this recipe? Or anynthing with vanilla?=)

    Reply
  30. Richard 30

    I used 4″ ramekins instead of 3″ because the recipe didn’t specify. Well, I wish I had gone with the smaller, because it seems they would have risen higher. They were very tasty, and I know how to adjust for the next time. FYI, 1/3 of a cup of condensed milk is about 1/3 of a normal 14 ounce can, so figure out in advance what you are going to do with the leftover portion. Happy baking!

    Reply

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