Author: The Blue Jean Chef, Meredith Laurence
Recipe from, Air Fry Everything! by Meredith Laurence
- 3 ounces semi-sweet chocolate, chopped
- ¼ cup butter
- 2 eggs, separated
- 3 tablespoons sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- powdered sugar, for dusting the finished soufflés
- heavy cream, for serving
- Butter and sugar two 6-ounce ramekins. (Butter the ramekins and then coat the butter with sugar by shaking it around in the ramekin and dumping out any excess.)
- Melt the chocolate and butter together, either in the microwave or in a double boiler. In a separate bowl, beat the egg yolks vigorously. Add the sugar and the vanilla extract and beat well again. Drizzle in the chocolate and butter, mixing well. Stir in the flour, combining until there are no lumps.
- Pre-heat the air fryer to 330ºF.
- In a separate bowl, whisk the egg whites to soft peak stage (the point at which the whites can almost stand up on the end of your whisk). Fold the whipped egg whites into the chocolate mixture gently and in stages.
- Transfer the batter carefully to the buttered ramekins, leaving about ½-inch at the top. (You may have a little extra batter, depending on how airy the batter is, so you might be able to squeeze out a third soufflé if you want to.) Place the ramekins into the air fryer basket and air-fry for 14 minutes. The soufflés should have risen nicely and be brown on top. (Don’t worry if the top gets a little dark – you’ll be covering it with powdered sugar in the next step.)
- Dust with powdered sugar and serve immediately with heavy cream to pour over the top at the table.