Chocolate Espresso Soufflé

For dessert tonight, Chocolate Espresso Soufflé! Since V-day came on Chinese New Years, which meant no cooking on New Years, I saved this for tonight. The recipe is here.

I picked up two Revol (6oz) ramekins at Sur La Table for $7/ea. Made in France, no cheap China stuff.


I used Ghirardelli's 72% (Baking) Chocolate. They come in small round chips to easily melt down.
I used some ground up espresso beans (Jones Coffee).

Batter and ramekins


Batter in ramekins


Into the oven for 15 minutes @ pre-heated 400F


Out of the oven, puffed up


Add some fresh fruit, powdered sugar, a little syrup


Close up


The results are in....we have a winner :)

It's not a high calorie dessert unless you decide to pour chocolate syrup into the Soufflé and top off with vanilla ice cream and/or whipped cream.