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Chocolate Bourbon Caramel Souffles

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“from newspaper. almost fool-proof! don't skip the chilling step; helps with stability: they won't collapse before you can serve them!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons jarred caramel sauce
  • 14 cup butter (1/2 stick)
  • 6 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 6 eggs, separated
  • 1 pinch salt
  • 2 tablespoons water
  • 34 cup sugar, divided
  • 3 tablespoons Bourbon
  • 12 teaspoon cream of tartar

Directions

  1. lightly coat inside 6 ramekins with butter; coat with sugar, tapping out excess. place 1 tbsp caramel sauce in bottom of each.
  2. in large microwave-safe bowl, combine chocolates and butter. zap on high, 20 seconds at a time, stirring, til melted and smooth. in separate bowl, combine egg yolks and salt. beat with electric mixer til thickened and pale.
  3. in small saucepan, combine water and 1/2 of sugar; bring to boil over med-hi heat. resume beating egg yolks. with mixer running, drizzle in hot sugar mixture. whip on high til light and fluffy, about 5 minutes. fold into chocolate mixture. stir in bourbon and set aside.
  4. in clean bowl, with clean beaters, whip egg whites with cream of tartar til frothy. slowly add remaining sugar while continuing to beat, until whites hold stiff peak. gently fold into chocolate mixture. spoon into prepared ramekins, smoothing tops and wiping rims. REFRIGERATE AT LEAST 2 HOURS, OR OVERNIGHT.
  5. when ready to bake, heat oven to 350. bake 15-17 minutes or til risen and puffy with soft-firm top and set center. serve immediately.

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