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Chocolate Soufflé + Coffee Ice Cream

Soufflés are a bit like love stories. Filled with hope that a few simple ingredients will grow into something more, a soufflé will rise out of its container and poof up like magic; then just as quickly, it will begin to fall.


These things don’t last forever.


If I had someone to woo, I would make him this, which might tip the odds in my favor.


I’ll let you in on a little secret: soufflés are remarkably simple to make. Just remember, don’t be too hasty when you whip the egg whites, and when you fold them into the chocolate, be gentle. While you wait for the little soufflés to bake, pour another glass of Champagne — or two if you’re lucky.


Chocolate Soufflé + Coffee Ice Cream

Makes 6



  1. Preheat the oven to 400°F and generously grease 6 (4-ounce) ramekins with butter and dust with sugar. Put them in the fridge to firm up while you make the soufflé mixture.


  1. Put half of the sugar, chocolate and whipping cream in a bowl over a double boiler over simmering water. Stir until the chocolate has melted and the sugar is incorporated. Remove from the heat and let it cool slightly.


  1. Separate the eggs. Whisk 4 egg yolks into the chocolate mixture once it has cooled slightly. Pour this into your largest widest mixing bowl, because it’ll make it easier to fold the egg whites in later.


  1. Put the 6 egg whites into a clean mixer bowl with a whisk attachment and turn it on medium-high. When the peaks are soft, gradually add the other half of the sugar, and keep mixing until stiff peaks form. Fold the whites into the chocolate mixture in thirds, and divide among the 6 ramekins.


Save time: Do all of these steps in advance and simply refrigerate your soufflé-filled ramekins. Bake as usual.


  1. Put the ramekins on a large baking sheet and slide into the oven for 12 minutes, or until the fop has risen and is set. Serve immediately with a small scoop of ice cream on top and dust with powdered sugar. Eat.