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Showing 1-4 of 4
on February 21, 2008
I subscribe to Fine Cooking and have made these a number of times since they appeared there. They are fabulous little souffles. I always use cognac and Ghirardelli chocolate with spectacular results. For clarification, you do not have to chill the souffles for 30 minutes as the intro comments here would seem to suggest. The 30-minute chill time is part of the refrigeration instructions should you not be baking them right away. If you're baking immediately, just mix, pour and bake!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 12, 2012
Delicious! I didn't have the right size ramekins, so I put all the batter in a mini casserole dish, and baked it a few minutes longer. Not as pretty, but still tasted amazing! I will definately make this again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Grace Lynn
on April 14, 2011
This was so good and so easy to make! I made it the day before and baked it the next day as per instructions. Will try to make it ahead and freeze for 2 weeks method next time...I just love a good recipe that can be made ahead of time!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 17, 2009
Serving Size: 1 (89 g)
Servings Per Recipe: 2