Chocolate Soufflé or Chocolate Mousse

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

An all-purpose chocolate batter that makes beautifully high, barely sweet soufflés as well as light, airy chocolate mousse.

Jean Georges pastry chef Eric Hubert serves this with raspberries cooked as in Warm Fruit Compote.

Ingredients

  • 6 ounces bittersweet chocolate, chopped
  • Butter
  • ¼ cup granulated sugar, plus so

Method

  1. Gently melt the chocolate in a small saucepan over extremely low heat or gently simmering water; cool.
  2. Rub each of 4 ramekins, about 3 inches wide by 2 inches high, with a lit