4 egg whites
1/2 cup unsalted butter (90 g)
1/3 cup dark chocolate chips (30 g)
For the sauce
100 g semi-sweet chocolate, broken into small pieces
1/2 cup heavy cream (120 ml)
4 egg whites
1/2 cup unsalted butter (90 g)
1/3 cup dark chocolate chips (30 g)
For the sauce
100 g semi-sweet chocolate, broken into small pieces
1/2 cup heavy cream (120 ml)
Preheat oven to 400°F (200°C)
In a stand mixer, beat egg whites until soft peaks form (approximately 2 minutes)
Add the butter and continue beating until stiff peaks form (approximately 5 minutes)
Fold in the chocolate and mix carefully with a spatula until the mixture is homogeneous
Distribute this mixture among eight 7.5 cm soufflé dishes
Place the ramekins in a baking dish
Bake in a preheated oven until the soufflés rise (approximately 13 minutes)
Prepare the sauce: while the soufflés are baking, melt chocolate and cream in a small pan over medium heat, stirring occasionally, until the chocolate melts (approximately 2 minutes)
Remove from heat
Take the soufflés out of the oven and serve immediately with the chocolate sauce
168 calories per serving
