Bittersweet Chocolate Soufflés

Name: Bittersweet Chocolate Soufflés
Yield: Makes 4
Ingredients: 1 tablespoon unsalted butter, plus more room temperature for ramekins; ¼ cup plus 3 tablespoons sugar; plus more for ramekins and sprinkling; 6 ounces bittersweet chocolate (70% cacao), coarsely chopped; 2 tablespoons brewed coffee; 3 large egg yolks; 2 teaspoons vanilla extract; 5 large egg whites, room temperature; 1 teaspoon kosher salt; 1 cup best-quality vanilla ice cream, melted (such as Häagen-Dazs Vanilla Bean); Four 6–7-ounce ramekins

By Claire Saffitz

February 8, 2017

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Alex Lau

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!). For the best texture, check the carton’s ingredient label and choose a brand that is free of stabilizers.

Recipe notes

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