Chocolate Soufflés with Whiskey
These chocolate soufflés are sure to impress. Grab a spoon and enjoy!
15 min
Prep Time
15 min
Cook Time
6
Servings
Ingredients
Cakes
- 2 sticks Crystal unsalted butter, plus more for the ramekins
- 1 tablespoon plus 1 teaspoon flour, plus more for dusting
- ½ pound bittersweet chocolate, chopped
- ½ cup sugar
- 4 large whole eggs
- 4 large egg yolks
- Powdered sugar, for dusting
Cream
- 1 half pint Crystal heavy whipping cream
- 1 tablespoon sugar
- 2 tablespoons whiskey
Products used
-
Heavy Whipping Cream
-
Unsalted Butter
Directions
-
Step 1
Preheat the oven to 350 °F. Butter six 4-ounce ramekins and dust with flour. -
Step 2
Combine butter and chocolate in a glass dish, microwave for 1-1½ minutes, until melted, stir to combine. Whisk in the sugar, whole eggs and egg yolks. Fold in the flour.
-
Step 3
Scrape the batter into the ramekins and bake for 12-15 minutes, or until the cakes are set. While cakes are cooking whip the cream until soft peaks form. Add sugar and whiskey, continue to whip until combined.
-
Step 4
Let the cakes cool for 1 minute, then run a thin knife around the sides and invert them onto plates. Dust the cakes powdered sugar and serve with whiskey cream.
