To Refrigerate: Cover and refrigerate up to 1 day. Make sure your cover is not touching the surface of the soufflé or it will stick.

Hi Hala Mae, bittersweet chocolate, 60-65% cacao is best for this recipe.

Hi Carolyn! Without testing it myself, I can’t provide the exact timing. They are done when they’ve risen above the rim of the dish. They should be firm but still slightly jiggly when tapped.

Hi Moira, its best to eat it fresh, since you risk it either drying out or losing its texture/ fluffiness, although I haven’t tried this, I bet it would be best to reheat in the oven covered with foil to prevent it from drying out.

Hi Tina, I would still run my finger around to help it rise properly. You can test one with and one without to see if it makes a big difference for next time.