Ok guys... starting out strong with my first recipe of the year that was definitely giving “trust the process” Chocolate Soufflé 🤤🤌🏻🤎 Recipe from NYT Cooking! 1/2c Unsalted Butter (+ more for mini cocottes) 4tbsp Sugar (+ more for mini cocottes) 8oz Bittersweet Chocolate 6 Room Temp Eggs— White & Yolk Separated Salt 1/2 tsp Cream Of Tartar Raspberries Vanilla Ice Cream Heat your oven to 400 degrees and get out your cute little cocottes (or other equivalent cutie dishes!). Grease your dishes with butter and sugar. Make sure to coat all sides & bottom of the dish! Using an electric mixer, beat the egg whites and cream of tartar on medium speed until the mixture is fluffy and holds soft peaks. Add 1 tablespoon of sugar at a time, continuing to beat until the peaks are stiff and glossy vs soft. Next, add an inch of water to a saucepan and put a heat safe bowl over it (you do not want the bottom of the bowl touching the water). Add butter and chocolate and let it melt, stirring often until fully melted and combined. Remove from heat and let cool slightly (it should still be a little warm), then whisk in the egg yolks and salt. Gently whisk a quarter of the egg whites into the chocolate mixture. It’s going to look SUPER SKETCHY lol so don’t worry. Trust the process. Fold in the remaining egg whites and then add to the cocottes. Place them in the oven and bake for 7-9 minutes depending on the size of your cocottes. I used one that was 8oz and then another that was 14! I baked the 14 for longer obviously :) You want the soufflé to be puffed and the center to only SLIGHTLY jiggle! Remove from the oven and enjoy!!!!! #chocolatesouffle #trusttheprocess #dessertrecipe