Easter Candy Soufflé Recipe

Ever had a problem with too much candy left over from Easter? I do! Every year, I am left with certain varieties of chocolates that I don’t particularly enjoy and end up with a big stock in my pantry.

Like everything else, chocolate too has a shelf life. If stored properly, they can last as long as a year. But who wants to wait that long?

Use your chocolates to bake your next scrumptious dessert. You don’t always need to buy morsels or baking chocolate, most candy bars work fine. Here is a simple tried and tested chocolate soufflé recipe that takes only 5 few minutes to prepare and 20 minutes to bake. You will find most, if not all ingredients in your kitchen already. It makes a special treat and your guests would think you have spent hours making it.

Easiest Chocolate Soufflé (serves 4)

  • ¾ cup chocolate (chopped up) You can use semi sweet, milk or dark as you prefer.
  • 4 oz butter
  • 2 eggs
  • ¾ cup sugar
  • 6 tablespoon all purpose flour

In a microwave safe bowl, mix the butter and chocolate. Microwave on high for 1 minute. Gently stir and let cool.

In another bowl, combine eggs, sugar and flour. Add the chocolate mixture and mix well.

Spray 4 small ramekins with cooking or baking spray. Fill each ramekin with chocolate mixture dividing evenly. Don’t fill more than 2/3rd of the way. Bake in oven at 400F for 20 minutes. The soufflé will rise up. Take out of the oven and dust powdered sugar, decorate with berries and serve immediately.

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