Individual Nutella Soufflés

I discovered Nutella many years ago in France. The children spread it on toast for breakfast. I like it in Cookies, Pastries, Cakes and of course, Crêpes.  It can also be enjoyed in a very simple Soufflé.
Minimal ingredients with a delicious Chocolate/Hazelnut flavor.

Traditional French Crêpes filled with Nutella.
Corner Crêpes stands in Paris serve hot, fresh  Nutella Crêpes.

These are the Ramekins I use.
They're 3 1/4" in Diameter and 1 1/2" Deep.
I love the Terra Cotta color for these Soufflés.

Nutella:
Pietro Ferrero, a pastry chef in Piedmont, Italy, ingeniously created a sweet paste made from Hazelnuts, Sugar and Cocoa. He shaped it into a loaf that could be sliced, served it on Bread and called it Giandujot, after a famous local Carnival Character. On May 14th, 1946, the Ferrero Company was founded.

Nutella Soufflé
This recipe makes 2 individual Soufflés.
Just know that you can't double or triple the recipe for a Soufflé.
Make additional recipes of the batter.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 individual Ramekins.

1/2 C Nutella
2 Eggs, separated.
1 tsp Granulated Sugar

Softened Butter
Baking Cocoa Powder ( I only use Rodelle)
Butter the Ramekins and dust them with Cocoa Powder. Shake out the excess Powder.

In a Medium Mixing Bowl:
Nutella
Egg Yolks
Whisk well.

In another Medium Mixing Bowl:
Egg Whites
Whisk until they just begin to foam.
Add:
Sugar
Whisk to Stiff Peak.

Fold 1/3 of the Egg Whites into the Nutella Mixture until well incorporated.
Add:
Remaining Egg Whites and gently Fold until incorporated and Creamy Smooth.

Divide the batter evenly into the Ramekins.
Wipe the Rims clean. It helps the Soufflé rise.

Bake for 15 - 17 minutes.

Serve Hot

Enjoy!
Peace in the Kitchen!