This Two-Ingredient Chocolate Soufflé is a Delicious Delight

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Keally Peck, Editor

Making food which requires tons of ingredients and a lot of time can be difficult. Buying ingredients can be costly, and lots of spare time can be hard to find. So, many people, especially those on a strict budget, find recipes with few ingredients and require little time to make.

This recipe is eye-appealing to those who love to make exquisite desserts like soufflé but don’t want to have lots of ingredients they would only use one time to make them. This recipe is called for a two-ingredient chocolate soufflé.

“Ended up perfectly and was so easy!!!” Rachel Blaschko told the Tasty website in the comment section underneath the “2-ingredient Chocolate Soufflé” article. “Best paired with ice cream and hot fudge!”

To get started, the following items are needed; a mixer, two bowls, one ramekin dish, and a fork to serve the dessert. A baking tray is optional to catch the mixture in the oven. The only ingredients needed are two eggs, and ½ cup of chocolate hazelnut spread. Now, let’s move on to the steps in how to make this delicious dessert.

The first step is always important. Make sure to preheat the oven to 375 degrees Fahrenheit, or 190 degrees Celsius. The egg yolks and whites will need to be separated into two bowls. The chocolate hazelnut spread, or what others call Nutella, gets placed into the bowl with the egg yolks.

Once the egg yolk and Nutella are combined, whisk the egg whites until they are white and fluffy, much like stiff peaks. Then take the stiff peaked egg whites, and add ⅓ of them at a time to the other bowl, folding them gently until smooth. Then add another ⅓ of the egg whites, repeat the motions, and then add the final third until the whole thing is smooth.

Once the oven is preheated, put the mixture into a greased ramekin dish, put the dish on the baking tray if you choose to use it and place it into the oven for 15-17 minutes. Make sure to clean the rims so the soufflé can rise evenly. Make sure to keep eye on the soufflé as it cooks. Once the soufflé has risen, it can be served immediately.

“I added 1 tablespoon of sugar into the egg whites,” Ewa Niesciuszko commented in the same Tasty article. “and a pinch or so of salt into the chocolate. It was delicious, not super sweet, and made 3 servings for me.”

This recipe is just one of many two-to-three ingredient dessert recipes which lots of people, especially college students, can enjoy.