Individual Chocolate Souffle

First post!

This recipe is for a single serving in easy amounts... if you want to increase it to a 4-serving deal, increase the butter by at least twice, double the chocolate, and use 2 eggs instead of 1. The extra egg will increase in volume enough to make enough for 4 ramekins worth.

1 egg, room temperature, separated
1 TBS sugar
2 oz dark chocolate (or use milk chocolate if you have bad taste ha)
1 TBS cannabutter
1/4 C cream, whole milk, or half and half

Pre-heat oven to 350 F. Melt the cannabutter in a double boiler (heat water until boiling then set metal bowl on top of pot) then add the chocolate... chop it up if it's not in chip/chunk form. Stir in the cream once the chocolate is melted, let the mixture sit on the boiler until you're ready to go with the next step.

Separate the egg and whip the egg whites to a soft peak, add the sugar, then whip at higher speed to stiff peaks. Stir the egg yolk into the chocolate mixture until well combined then stir in 1/3 of the egg whites. Add the chocolate mixture to the egg whites and fold the egg whites in until fairly uniform.

Butter a small ramekin (mine are 6 oz.) and sprinkle it with normal sugar to coat. Pour the souffle mixture into the ramekin about 3/4 of the way full and bake at 350 for approximately 20 minutes or until the middle is fairly firm and the souffle has puffed up slightly above the rim of the ramekin. Sprinkle with powdered sugar and serve straight from the oven in the ramekin.

Yeah, these are really decadent and yet super easy if you have a hand mixer and the ramekins... takes about 30 minutes total and I'm well medicated and satisfied.:thumbsup:

Pictures coming soon...