Mini Chocolate Brownie Soufflés

Warm and delicious Mini Chocolate Brownie Soufflés are a great dessert to surprise your loved ones with this Valentine’s Day. Serve them up with icing sugar, whipped cream, berries or ice cream as a sweet treat that’s sure to win their hearts. 
mini-chocolate-brownie-souffles3It’s hard to believe that this year will be the seventh Valentine’s Day I get to share with Garrett. Pretty early on in our relationship we started focusing on having a meaningful Valentine’s Day filled with time together. We work together to make a nice meal, exchange a few little gifts (usually chocolate) and do something together (skating, going to the movies, catching up on a fav show). Last year we exchanged “thoughtful acts” instead of gifts. I made Garrett his favourite vanilla cake…and he installed the new faucet for the upstairs bathroom.

mini-chocolate-brownie-souffles2

I have to admit that making food for Garrett is one of my favourite things to do. He is always so appreciative of what I create and it is always so rewarding to see him enjoying something I’ve made. He’s the official taste tester for the blog, ha! This year I’m baking him a batch of these Mini Brownie Soufflés. They have a fluffly soufflé-like texture while still tasting like a rich chewy brownie. They go fantastic with a nice vanilla ice cream or fresh berries and whipped cream.

Mini Brownie Soufflés
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 cup semi sweet chocolate chips
  • ¾ cup butter
  • ¼ cup heavy cream
  • 1 tsp vanilla
  • 1-1/4 cup icing sugar
  • ½ cup flour
  • ½ tsp salt
  • 6 eggs
Instructions
  1. Preheat oven to 425°F.
  2. Microwave chocolate chips, butter and heavy cream in a large microwave-safe bowl for 60 seconds. Remove bowl and stir. Return to the microwave for another 30 seconds. Remove and stir to melt. If needed, microwave another 30 seconds until the chocolate has melted. Stir in vanilla and set aside to cool.
  3. In a medium bowl, whisk together icing sugar, flour and salt. Add eggs into mixture one at a time and whisk until fully incorporated.
  4. Pour some of the chocolate mixture into the egg mixture while whisking to temper the egg mixture. Add the egg mixture into the chocolate mixture and whisk to combine.
  5. Grease 8 4oz ramekins and arrange onto a foil lined baking sheet. Pour batter into each ramekin.
  6. Bake for 12-14 minutes or until cakes have puffed up and the centre is just set.
  7. Allow to cool slightly on a rack. Serve warm with powdered sugar, whipped cream, berries or ice cream.

melt-chocolate-butter-cream

Preheat oven to 425°F. Microwave chocolate chips, butter and heavy cream in a large microwave-safe bowl for 60 seconds. Remove bowl and stir. Return to the microwave for another 30 seconds.

melted-chocolate

Remove and stir to melt. If needed, microwave another 30 seconds until the chocolate has melted. Stir in vanilla and set aside to cool.

flour-mixture
In a medium bowl, whisk together icing sugar, flour and salt.

egg-mixture

Add eggs into mixture one at a time and whisk until fully incorporated. Pour some of the chocolate mixture into the egg mixture while whisking to temper the egg mixture. Add the egg mixture into the chocolate mixture and whisk to combine.

chocolate-batter-souffles

Grease 8 4oz ramekins and arrange onto a foil lined baking sheet. Pour batter into each ramekin.

puffed-chocolate-brownie-souffles

Bake for 12-14 minutes or until cakes have puffed up and the centre is just set. Allow to cool slightly on a rack.

mini-chocolate-brownie-souffles

Serve warm with powdered sugar, whipped cream, berries or ice cream.

mini-brownie-souffles

Get the latest posts and my monthly newsletter in your inbox!

* = required field

powered by MailChimp!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: