This was my very first attempt a making a soufflé and I was pleasantly surprised at the outcome. I am so glad I tried Anna Olson’s recipe for Bailey’s Chocolate soufflés with caramel sauce. They actually rose up high, and were exactly as a soufflé should be, dull look on top while shiny and silky on the inside. And so deliciously rich!
While they are a bit time consuming to prepare, you can partially complete the recipe leaving the egg whites until just before you are planning to serve. Bake them off and you will have a perfectly presented soufflé for you guests to enjoy.
You will need 1 cup soufflé dishes, or 6″ ramekins with a collar of parchment tied around each rising 2 inches above the top. When the soufflés are done, simply carefully untie and peel away the parchment.
The caramel sauce adds a sweet touch to this rich chocolate dessert.
The soufflés will begin to deflate very quickly when removed from the oven, so it is key to prepare them and finish them off at the last minute! Although once they do deflate, they taste just as good.
Because I did not change the recipe in any way, here is where you will find the original recipe. It is also in Anna’s cookbook, Back to Baking, which is a must for any baker’s cookbook library.