❤️ Valentine Chocolate Soufflé with Mocha Sauce

Here’s a romantic and indulgent recipe for Valentine Chocolate Soufflé with Mocha Sauce — a rich, airy chocolate dessert with a warm, molten center and a drizzle of espresso-kissed chocolate sauce. Perfect for sharing with someone special (or enjoying solo with zero regrets).

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❤️ Valentine Chocolate Soufflé with Mocha Sauce

🍽 Servings: 2 (or double/triple for more)

⏱ Time: 20 min prep + 12 min bake

🧑‍🍳 Difficulty: Medium

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🔹 Ingredients

For the Chocolate Soufflé:

• 2 oz (60g) dark chocolate (60–70%), chopped

• 1 tbsp unsalted butter (plus more for greasing ramekins)

• 1 tbsp all-purpose flour

• 1/4 cup milk

• 1 large egg yolk

• 2 large egg whites

• 1/8 tsp cream of tartar (optional, helps stabilize whites)

• 2 tbsp granulated sugar

• 1/4 tsp vanilla extract

• Pinch of salt

• Powdered sugar, for dusting

For the Mocha Sauce:

• 1/4 cup heavy cream

• 1 oz (30g) dark chocolate

• 1 tsp instant espresso powder or 1 tbsp strong brewed coffee

• 1/2 tsp vanilla extract

• 1 tsp sugar (optional, to taste)

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🔹 Instructions

1. Prepare the Ramekins:

1. Preheat oven to 375°F (190°C).

2. Butter two 6-ounce ramekins and coat with a dusting of sugar or cocoa powder. Place on a baking tray.

2. Make the Soufflé Base:

1. Melt chocolate and butter together in a heatproof bowl over a simmering pot of water (or in microwave in 20-sec bursts). Stir until smooth.

2. In a small saucepan, whisk flour and milk over medium heat until it thickens (like a paste), 1–2 minutes.

3. Remove from heat. Stir the milk mixture into the melted chocolate, then whisk in egg yolk, vanilla, and a pinch of salt.

3. Whip Egg Whites:

1. Beat egg whites (and cream of tartar if using) until soft peaks form.

2. Gradually add sugar while beating until glossy stiff peaks form.

4. Fold and Bake:

1. Gently fold 1/3 of the egg whites into the chocolate base to loosen it, then fold in the rest carefully to keep it airy.

2. Divide mixture between ramekins and run your thumb around the edge (creates a clean “hat” rise).

3. Bake for 12–14 minutes — tops should rise and jiggle slightly in the center.

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🔹 Mocha Sauce:

1. Heat cream just to a simmer.

2. Stir in chocolate, espresso powder, vanilla, and sugar until smooth.

3. Serve warm alongside the soufflés or drizzle over the top.

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🔸 Presentation Tips:

• Dust soufflés with powdered sugar or cocoa right before serving.

• Serve with strawberries or raspberries on the side.

• Add a scoop of vanilla ice cream for a hot/cold contrast.

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Would you like this adapted into a make-ahead version, flavored with raspberry or liqueur, or in heart-shaped ramekins for extra Valentine charm?