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These 3 Ingredient Chocolate Souffles are what souffle dreams are made of.
I mean, look at those cracks full of sweetened condensed milk. Totally gooey… so absolutely delicious. I will mention… this wasn’t the only bit of sweetened condensed milk on this souffle. Mine may or may not have had two or three more squirts along the way… Just sayin’. These 3 Ingredient Chocolate Souffles are definitely what dreams are made of!
Since before we got married, Mikey always told me he couldn’t wait for me to try his dad’s souffles. His dad makes either lemon or chocolate souffles, but the chocolate were always Mikey’s favorite. I was pretty sure those would be my favorite, too. Soon after we were married, I got to try these desserts Mikey raved about! My father in law is a master cook. Like, every single meal he makes is absolutely amazing. Whether it’s classic Cuban breaded steak or American Haystack Chicken, everything is positively amazing. Best part? He gives me any recipes I want. WIN! Safe to say I pretty much want the whole cookbook. hahaha
Look at that stream of delicious sweetened condensed milk!! Shout out to my awesome step-mom-in-law (yep, that’s a thing!) Maritza, for pouring that while I take the photos. Looks pretty appetizing, huh? 😉
If you want to make these, don’t be scared by the fancy word “souffle.” These are actually really simple and easy to make. They just have 3 ingredients (a pinch of salt doesn’t count as an actual ingredient, does it?) and in 4 steps, you’ll be done! Just be sure you’re ready to EAT when they’re ready. You’ll want to eat them while they’re still high and puffy. MMMmmm. THE BEST! ♥
If you make this recipe, be sure to tag me on Instagram or use the hashtag #toeatdrinkandbemarried. I want to see (and I’m sure my father in law would, too!)!!
- 1/3 cup sugar, plus additional for sprinkling
- 5 ounces bittersweet chocolate, chopped
- 3 large egg yolks, at room temperature
- 6 large egg whites
- pinch of salt
- Butter for greasing ramekins
- Optional toppings: powdered sugar, sweetened condensed milk, whipped cream, ice cream
- Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
- Beat whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
- Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.