<link href="../Styles/template.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:54c0aff8-a09c-4dbb-a9d2-873acaee39a7" name="Adept.expected.resource"/> </head> <body> <hr/> <p class="recipe_var_slug">MAKE-AHEAD INDIVIDUAL CHOCOLATE SOUFFLÉS</p> <hr/> <p class="nftk_body_first">Omit 2-quart soufflé dish. Grease eight 8-ounce ramekins with 1 tablespoon butter then coat dishes evenly with 1 tablespoon sugar. In step 3, bring remaining ⅓ cup sugar and 2 tablespoons water to boil in small saucepan, then reduce heat and simmer until sugar dissolves. With mixer running, slowly add sugar syrup to egg yolks and beat until mixture triples in volume, about 3 minutes. Whip egg whites as directed, beating in 2 tablespoons confectioners’ sugar. Stir and fold into chocolate base as directed. Fill each chilled ramekin almost to rim, wiping each rim clean with wet paper towel. Cover each ramekin tightly with plastic wrap and freeze until firm, at least 3 hours or up to 1 month. (Do not thaw before baking.) To serve, heat oven to 400 degrees and reduce baking time to 16 to 18 minutes.</p> </body> </html>