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Fourth of July Chocolate Soufflé

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These Fourth of July Chocolate Soufflés are a decadent yet light dessert, combining rich chocolate with a fluffy texture, topped with fresh berries and festive marshmallow stars.

Ingredients

For the Chocolate Soufflés:

6 oz (170g) good-quality semi-sweet chocolate, chopped

2 tablespoons unsalted butter, plus extra for greasing

3 large eggs, separated

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

2 tablespoons all-purpose flour

For Decorating:

Fresh raspberries

Fresh blueberries

Marshmallow stars (store-bought or homemade)

Powdered sugar for dusting

Instructions

  1. Preheat the oven to 375°F (190°C). Butter six small ramekins and dust with cocoa powder.
  2. Melt the chopped chocolate and butter together over simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. Whisk the egg yolks with granulated sugar and vanilla until thick and pale. Gradually whisk in the melted chocolate mixture and stir in the flour until just combined.
  4. In a clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
  5. Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful to keep as much air as possible.
  6. Divide the batter evenly among the prepared ramekins and smooth the tops.
  7. Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the soufflés are puffed and slightly cracked on top, but still slightly jiggly in the center.
  8. Let the soufflés cool for 5 minutes, allowing them to deflate slightly. Decorate with fresh raspberries, blueberries, marshmallow stars, and a dusting of powdered sugar.

Notes

Adjust the sweetness by modifying the amount of sugar used, especially if using milk chocolate.

Store the batter in the fridge for up to 24 hours and bake fresh for the best texture.

Be careful not to overmix when folding the egg whites into the batter.

If you don’t have ramekins, use a larger greased baking dish and scoop portions to serve.

For a smoother texture, blend the chocolate mixture before folding in the egg whites.

Nutrition

Find it online: https://chocolatecoveredamy.com/fourth-of-july-chocolate-souffle/