Dark Chocolate-Banana Souffles
- 1/3 cup C&H® Granulated Sugar , divided plus more for dusting
- 3 ounces bittersweet or semisweet chocolate, chopped
- 1 medium banana, very ripe, peeled
- 1 large egg yolk
- 1 tablespoon water
- 3 large egg whites
Heat oven to 400°F. Lightly grease six (6-ounce) ramekins with cooking spray and sprinkle granulated sugar in ramekins, tilting to coat completely. Shake out excess sugar. Arrange ramekins on small jellyroll pan.
Place chocolate in medium heat-safe bowl and melt in microwave or over simmering water. Set aside to cool until barely warm, about 5 minutes. Add half of the sugar (approx. 5 tablespoons). Add banana, egg yolk and water; whisk until smooth and blended; set aside.
Place egg whites in medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted. Continue beating while gradually adding remaining sugar. Beat until medium-firm peaks form. Whisk about a quarter of the egg whites into chocolate/banana mixture until blended. Add remaining egg whites and, using a rubber spatula, gently fold in until just blended. Spoon mixture into prepared ramekins.
Bake until soufflés are puffed and jiggle when nudged, about 13 minutes. Serve immediately.
To Make Ahead:
Place the filled, uncooked ramekins in the freezer until firm. Cover with plastic wrap and freeze for up to 1 month. To bake, heat the oven to 400°F. When the oven is hot, remove the soufflés from the freezer, unwrap, and arrange on a small jellyroll pan. Bake until the soufflés are puffed and jiggle when nudged, about 16 minutes.
Recipe provided courtesy of Abigail Johnson Dodge, Desserts 4 Today.
In place of C&H® Granulated Sugar, you can use 1/2 cup C&H® Confectioners Sugar and follow the same directions.
In place of the water, add 1 tablespoon dark rum or brandy.
Top with Sweetened Whipped Cream, if desired.