I want to make a partial recipe for chocolate souffle and bake it in individual ramekins for me and my SO. Will put a sour cherry compote in the bottom and then the souffle mixture over that. I've made chocolate souffle but it's been a long time.
Here's my question: can I make my souffle base ahead of time and then fold the beaten egg whites into that right before baking. I know you can do that with cheese souffles and that has worked for me. But what about chocolate s. base? Will it harden or anything or stay good. I didn't want to be dinking around with making the base as we are making other parts of our dinner. What do you think?