These chocolate soufflés for 2 are the perfect dessert for date night, Valentine's Day, or any day! They are served in Staub mini cocotte pots, which makes them look extra fancy too! Although soufflés seem daunting, they can be executed easily with a few staple ingredients, and are guaranteed to impress. Don't forget a sweet & creamy sauce (think créme anglaise or melty ice cream) to drizzle on top.
3 tbsp coconut oil (or butter), softened
1/4 cup cane sugar
3 oz. bittersweet chocolate, chopped
1/2 tsp pure vanilla extract
2 egg yolks, at room temperature
2 egg whites, at room temperature
1/8 tsp cream of tartar
créme anglaise or salted caramel sauce (for serving)
Preheat oven to 375 degrees F. Use 1 tablespoon of coconut oil to grease your cocottes. Coat them lightly with 2 tbsp cane sugar, tapping to remove any excess. Place cocottes on a baking dish and set aside.
Melt chocolate with 2 tbsp coconut oil over a double boiler, whisking until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
In the bowl of a stand mixer with a clean whisk, beat egg whites on medium speed until frothy, about two minutes. Increase the speed to high and slowly add cream of tartar and remaining sugar, beating until stiff peaks form, about 5 minutes. Take care not over beat.
Add 1/3 of the meringue into chocolate mixture. Gently fold in. Add the remaining meringue and fold in until no streaks remain. Do not over mix. Spoon the mixture into prepared cocottes. Place in preheated oven and bake for 18-22 minutes. Sprinkle with powdered sugar and serve immediately, topping with créme anglaise or salted caramel sauce.
*Can also cover and refrigerate soufflés overnight before baking.
**Adapted from Chocolate Soufflé by Real Simple.