Makes 4
Ingredients
2 tbsp unsalted butter, room temperature
1/3 c sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/2 tsp cream of tarter
5 1/2 oz bittersweet chocolate (70% cacao), melted
2/3 cup whole milk
1 tbsp + 1 1/2 tsp cornstarch
1/2 tsp salt
3 tbsp créme fraîche or sour cream
garnish: confectioners sugar, for dusting
Preheat oven to 400˚. Brush four 7oz ramekins generously with butter; coat with sugar. Whisk egg whites with a mixer until frothy, about 2 minutes. Add cream of tarter; whisk until soft peaks form. Add 1/3 c sugar; whisk until medium peaks form, about 5 minutes.
Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk yolks and créme fraîche. Gently fold in egg whites.
Fill ramekins evenly with batter. Bake on a baking sheet, rotating hallway through, until soufflés rise but centers are still liquid, about 14 minutes. Dust with confectioners sugar.
