Chocolate Soufflés with Vanilla Bean Ice Cream

chocolate shuffle with vanilla ice cream
We love to make these individual gooey chocolate soufflés topped with ice cream for small dinner parties or a special date night. Clayton’s mom makes these with Valrhona chocolate. They are remarkably easy to make but are decadent and perfect for those of you who like something with a gooey center.

Resting the batter overnight in the refrigerator is helpful, but we’ll admit to having skipped this step. We serve the chocolate soufflés in ramekins with a quenelle of vanilla bean ice cream or a dab of whipped cream. You could even sprinkle them with powdered sugar. The chocolate soufflés are best served fresh out of the oven, but you can also make them a day ahead of time and warm them in the oven prior to serving.

Chocolate Soufflés with Vanilla Ice Cream
  • ¾ cup unsalted butter, plus more to prep ramekins
  • 8 oz bitter sweet or semi-sweet chocolate
  • 1½ cups sugar, plus more to prep ramekins
  • 3 T cornstarch
  • 4 eggs, whole
  • 4 egg yolks
  1. Melt butter and chocolate together in a double boiler or a metal bowl set over a sauce pan.
  2. Mix sugar and cornstarch in a bowl.
  3. When butter and chocolate are melted, add and incorporate to sugar mixture.
  4. Mix in whole eggs and yolks just until smooth.
  5. Cover and refrigerate overnight.
  6. Preheat oven to 400F.
  7. Coat ramekins with butter and sugar. Fill ⅔ with batter.
  8. Set on cookie sheet and bake 20-24 minutes. Center will crack slightly when done and should remain gooey. It's normal for the soufflés to fall when cool.
  9. Serve with ice cream or whipped cream.

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