Nothing is more indulgent, more impressive or more intimidating than a souffle.
If they aren't mixed perfectly and folded gently, they don't rise. If you look at them the wrong way, they collapse. And then when you finally nail it and it comes out perfectly, how do you get it to the table without complete deflation? Of your souffle and your ego.
Our version has you covered. This is a sturdy souffle that will buy you the sort of wiggle room you need to ensure great results.
You make the batter ahead of time, then refrigerate it until it's time to bake. Be sure not to skip that step, the chilling helps with the stability. And when you bake it, though it doesn't rise as high as a traditional souffle, it is impressive. It won't collapse if you sneeze or, heaven forbid, move it to the table.
Feel free to play with the flavors, switching out the bourbon and butterscotch for other sundae syrups and liqueurs.
Chocolate Bourbon Butterscotch Souffles
Butter and sugar, to coat the ramekins
6 tablespoons jarred butterscotch sauce
cup (1/2 stick) butter
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 eggs, whites and yolks separated
Pinch of salt
2 tablespoons water
cup sugar, divided
3 tablespoons bourbon
1/2 teaspoon cream of tartar
Lightly coat the inside of 6 ramekins with butter. Coat them with the sugar, tapping out any excess. Place 1 tablespoon of butterscotch sauce in the bottom of each ramekin.
In a large microwave-safe bowl, combine the butter and both chocolates. Microwave on high in 20-second bursts, stirring between each, until melted and smooth.
In another large bowl, combine the egg yolks and salt. Use an electric mixer to beat until slightly thickened and pale. Set aside.
In a small saucepan over medium-high, combine the water and half of the sugar. Bring to a boil.
Resume beating the egg yolks. With the mixer running, drizzle in the hot sugar mixture. Whip on high until light and fluffy, about 5 minutes. Fold the egg yolks into the chocolate mixture. Stir in the bourbon, then set aside.
Thoroughly clean the bowl and whisk of the electric mixer. Whip the egg whites with the cream of tartar until frothy. Slowly add the remaining sugar while continuing to beat, beating until the whites hold a stiff peak. Gently fold into the chocolate and yolk mixture. Spoon into the ramekins, smoothing the tops and wiping the rims.
Refrigerate at least 2 hours or overnight.
When ready to bake the souffles, heat the oven to 350 F. Bake for 15 to 17 minutes, or until risen and puffy with a soft-firm top and a set center. Serve immediately.