How far in advance of baking can individual 6 oz. chocolate soufflé be made? Should they be left on counter or refrigerated?

Question

How far in advance of baking can individual 6 oz. chocolate soufflé be made?  Should they be left on counter or refrigerated?

mickle · Answer

Thanks, Lindsay

Lindsay-Jean H. · Answer

In Yossy Arefi's piece on chocolate soufflé (https://food52.com/blog...), she had advice in the comments on how to make them ahead of time: "Hello all, if you'd like to make your soufflés ahead of time make sure to beat the egg whites with 1/8 teaspoon of cream of tartar which will act as a stabilizer. Make the soufflé batter as directed then cover the ramekins with plastic wrap and refrigerate for up to 4 hours before baking. You may notice that they don't rise quite as high, but they should still be great."

How far in advance of baking can individual 6 oz. chocolate soufflé be made? Should they be left on counter or refrigerated?

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