- Prep Time 0:30
- Cook Time 0:18
- Estimated Cost $13.00
- 29 Comments
I bet you’re surprised that I made souffles. I’m kind of surprised that I made souffles. I mean, this is supposed to be a blog of inexpensive recipes, right? Well guess what—these souffles actually are inexpensive to make (and completely delicious). Not to mention, the cost of the ingredients listed actually covers enough to double this recipe, so they can make their debut at your next dinner party. Plus, I bet you already have most, if not all, of these ingredients on hand already. There’s a little bit of extra effort involved, but nothing you can’t handle.
- 4 oz semisweet chocolate chips $3 for a 12 oz. bag
- 2 tbsp unsalted butter, plus 1 tbsp for preparing the ramekins $1 for a stick
- 1 tsp pure vanilla extract $4 for 4 oz.
- 2 egg yolks (at room temperature) $3 for 12 eggs
- 4 egg whites (at room temperature) see price above
- 1 tbsp warm water
- 1/4 cup plus 1 tbsp sugar, plus more for preparing the ramekins Pantry
- 1/2 tsp lemon juice $0.50 for a lemon
- powdered sugar for garnish $1.50 for a 16 oz. box
- Melt 1 tbsp butter. Lightly brush 4 6-oz ramekins with butter and then lightly coat with sugar. Place in the freezer.
- ,Set an oven rack in lower third of the oven and preheat to 400 degrees F.
- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
- Combine the egg yolks and warm water in a bowl and beat with an electric mixer (or a whisk and a powerful arm!) until very frothy, about 2 minutes. Gradually add 1 tbsp sugar, and continue beating until ribbons form, about 3 minutes. Very lightly fold the yolks into the chocolate mixture.
- Remove prepared ramekins from freezer. Put the egg whites in a mixing bowl and add the lemon juice. Beat at medium until frothy; then gradually add the remaining sugar and increase speed to high. Beat until the whites form light peaks.
- Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, making sure they don't spill over, and place on an ungreased baking sheet.
- Immediately bake until the souffles rise, about 1 1/2 inches from the ramekins, and the tops are slightly brown, about 16-18 minutes. Remove from oven, dust with powdered sugar and serve immediately.