These mini chocolate-raspberry souffles are a showstopper. They are dark and intense in flavor with a creamy texture. The raspberries are the perfect accompaniment to the chocolate. They are topped with fresh whipped cream and a juicy raspberry and dusted with powdered sugar {or maybe it’s snow}. This recipe was featured on our Frozen Disney dinner.
Mini Chocolate Raspberry Souffles
Makes 6 mini souffles
Ingredients:
- ¼ cup butter, unsalted
- 2 oz. semi-sweet chocolate chips
- 1 egg + 1 egg yolk
- 2 tablespoons brown sugar
- 2 teaspoons all-purpose flour
- 1 cup fresh raspberries, washed and dried
- Confectioners sugar
Instructions:
- Make batter – In a small saucepan heat butter and chocolate until melted and smooth. Let the mixture cool at room temperature. In the meantime, beat the egg, egg yolk and brown sugar in a stand mixer on medium speed for 3-4 minutes or until light. Beat in the chocolate mixture. Fold in the flour.
2. Bake souffles – Prepare a standard size cupcake pan with liners or use a silicone cupcake pan. Divide the raspberries among six cupcake liners. Top the raspberries with ⅙ of the chocolate batter. Bake the desserts at 450 degrees for 12-15 minutes. Immediately invert onto a cooling rack and allow to cool completely.
3. Garnish – Top with whipped cream and a raspberry and dust with powdered sugar.
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