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| Butter and flour before baking |
We hosted dinner at our house last weekend while my sister and nephew were in town so I knew I wanted to make a delicious dessert! I went right to my favorite baking blog
Bakerella where Angie had an irresistible
"I a Made soufflé the easy way" recipe. I was mostly intrigued by the idea that everyone could have their very own individual soufflé and it was finally a reason to break out my ruby red ramekins my Mom got me for Christmas! Warm them up before serving again and the melt-in-your-mouth fudge-y, chocolate-y, deliciousness will make it hard for you not to grab another - good thing they're proportioned out in individual containers so you know when to stop!
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| The batter will fill a little more than 1/4 of a 10 oz. ramekin - but a 6 oz. would probably be closer to halfway |
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The recipe calls for using 6 ounce ramekins but mine were 10 which is why they
look low but don't worry they were fluffy and light! |
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| Put the lids on until guests are ready for dessert and they'll stay nice and warm |
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| Top with Cool Whip and a sprinkle of cocoa and enjoy! |
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