Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Baked chocolate souffles are so decadent! To make them even more sinful, I serve the baked souffles with my Chocolate Fudge Sauce and decorate them with Espresso 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!
CHOCOLATE RECIPE HELP