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MINI CHOCOLATE SOUFFLES by Sarah Phillips © 2007 Sarah Phillips baking911.com
Makes 7
Baked chocolate souffles are so decadent! To make them even more sinful, I serve the baked souffles with chocolate sauce and decorate them with whipped cream. It is very important to use the best quality chocolate for this recipe. I like to use Callebaut from Belgium, but Ghirardelli can be used, as well. Half of the batch can be prepared and then frozen for up to 2 weeks, thawed and then, baked as a last minute treat!
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