4 Reviews

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!

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HollyGolightly February 21, 2008

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!

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pwdcrazy February 12, 2012

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!

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Grace Lynn April 14, 2011

Lovely little souffles; they are easy to make and rise well. I'd add more coffee next time, though.

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Clootie February 17, 2009
Chocolate-Espresso Mini Souffles