Make-Ahead Individual Chocolate Souffles

Everyone is afraid of making souffle, but it's really not that difficult. I had some time to kill the other day when I was making dinner and I already had all of the ingredients, so I whipped up a few individual souffles. Cook's Illustrated (thanks for the book, Kara!) has a good recipe for make-ahead souffles where you assemble them and then just put them in the freezer until you want them. They were really chocolatey and rich and perfect with a scoop of ice cream. There's still one in the freezer - maybe I'll eat it tonight. This would be great to do the night before you have people over, then just throw them in the oven 15-20 minutes before you want dessert.

Serves four

Ingredients:

2 tbsp unsalted butter, cut into 1/2" pieces plus 1/2 tbsp softened

2 2/3 tbsp sugar, plus 1/2 tbsp

4 oz bittersweet or semisweet chocolate (I used my favorite, Belgian chocolate, Cote d'Or - it's the best. It's hard to find in the US, but I just found that the Garden of Eden on my street sells it, so I'm thrilled. Another point for Brooklyn Heights.)

1/4 tsp vanilla extract

pinch of salt

3 large eggs, separated, plus 1 large egg white

2 tbsp powdered sugar

pinch cream of tarter

Directions:

Grease 4 ramekins with the softened butter and coat with sugar (this helps the souffle climb up the sides) and put in the fridge until you need them. Melt the chocolate and butter in a medium bowl either set over a sauce pan of simmering water, or in 30 second intervals in the microwave, until smooth. Stir in vanilla and salt.

Bring sugar and 2 tbsp water to a boil in a small sauce pan and reduce the heat and stir until the sugar dissolves. Using a stand mixer with a paddle, beat egg yolks and pour in the syrup. Beat until the mixture triples in size, about three minutes.

Fold into chocolate mixture.

Using a dry, clean bowl and the whisk attachment, whip the egg whites and cream of tarter on medium low speed for one minute until foamy. Add powdered sugar and increase the speed to medium high and whip until stiff peaks form, 3-4 minutes.

With a rubber spatula, thoroughly stir 1/4 of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites until just incorporated (if you stir too much, you'll lose the volume). Fill each ramekin almost to the rim, wiping each rim clean with wet paper towel.

Cover each tightly plastic wrap and freeze until firm, at least 3 hours and up to one month. To cook, heat oven to 400 and bake for 16-18 minutes.