Chocolate Soufflé

DifficultyIntermediate

A Chocolate Soufflé is an elegant and indulgent French dessert with a delicate balance of light and airy texture and a rich, chocolatey center. When baked correctly, it rises beautifully and has a slightly molten center. This soufflé is best served immediately and pairs perfectly with whipped cream or vanilla ice cream.

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Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the Soufflé Base
 4 oz (113g) dark chocolate (70% cocoa or higher, chopped)
 2 tbsp unsalted butter (plus extra for greasing ramekins)
 2 tbsp all-purpose flour
 ½ cup whole milk
 ½ tsp vanilla extract
 ¼ tsp salt
 ¼ cup granulated sugar (plus extra for coating ramekins)
For the Meringue
 3 large egg whites
 ¼ tsp cream of tartar (or a pinch of salt)
 ¼ cup granulated sugar
For Garnish
 Powdered sugar (for dusting)
 Whipped cream or vanilla ice cream (optional)
Prepare the Ramekins
1
  • Preheat the Oven:
    • Set the oven to 375°F (190°C).
  • Butter and Sugar the Ramekins:
    • Generously butter the inside of 4-6 ramekins (6 oz size).
    • Coat with granulated sugar, tapping out the excess (this helps the soufflé rise evenly).
Make the Chocolate Base
2
  • Melt the Chocolate:
    • In a heatproof bowl, melt chopped dark chocolate and butter over a double boiler or in the microwave (heat in 20-second intervals, stirring in between).
  • Prepare the Roux:
    • In a saucepan, melt 2 tablespoons butter over medium heat.
    • Stir in flour and cook for 1 minute, stirring constantly.
  • Add Milk and Chocolate:
    • Slowly whisk in the milk, cooking for 1-2 minutes until slightly thickened.
    • Remove from heat and stir in the melted chocolate mixture, vanilla extract, and salt.
  • Let Cool:
    • Set aside and allow the chocolate mixture to cool slightly before adding the meringue.
Make the Meringue
3
  • Whip the Egg Whites:
    • In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until foamy.
    • Add cream of tartar and continue beating.
  • Gradually Add Sugar:
    • Slowly add 1/4 cup granulated sugar, a tablespoon at a time.
    • Beat until stiff, glossy peaks form (about 3-4 minutes).
Fold and Bake
4
  • Fold Meringue into Chocolate:
    • Gently fold 1/3 of the meringue into the chocolate base to lighten it.
    • Carefully fold in the remaining meringue in two more additions, using a spatula (do not overmix!).
  • Fill the Ramekins:
    • Spoon the soufflé mixture into the prepared ramekins, filling to just below the rim.
    • Smooth the tops with a spatula and run your thumb around the inside edge (this helps with even rising).
  • Bake Immediately:
    • Place the ramekins on a baking sheet and bake for 12-15 minutes, until the soufflés have risen and have a slightly jiggly center.
Serving Suggestions
5
  • Dust with Powdered Sugar:
    • Sprinkle with powdered sugar for an elegant finish.
  • Serve Immediately:
    • Soufflés deflate quickly, so serve right away!
  • Pair With:
    • Whipped cream, vanilla ice cream, or fresh berries.
Pro Tips
6
  • For Extra Chocolate Flavor: Add 1 teaspoon instant espresso powder to the chocolate base.
  • Avoid Overmixing: Gently fold the meringue to keep the soufflé airy.
  • Test for Doneness: The edges should be firm, but the center should slightly jiggle.

 

Ingredients

For the Soufflé Base
 4 oz (113g) dark chocolate (70% cocoa or higher, chopped)
 2 tbsp unsalted butter (plus extra for greasing ramekins)
 2 tbsp all-purpose flour
 ½ cup whole milk
 ½ tsp vanilla extract
 ¼ tsp salt
 ¼ cup granulated sugar (plus extra for coating ramekins)
For the Meringue
 3 large egg whites
 ¼ tsp cream of tartar (or a pinch of salt)
 ¼ cup granulated sugar
For Garnish
 Powdered sugar (for dusting)
 Whipped cream or vanilla ice cream (optional)

Directions

Prepare the Ramekins
1
  • Preheat the Oven:
    • Set the oven to 375°F (190°C).
  • Butter and Sugar the Ramekins:
    • Generously butter the inside of 4-6 ramekins (6 oz size).
    • Coat with granulated sugar, tapping out the excess (this helps the soufflé rise evenly).
Make the Chocolate Base
2
  • Melt the Chocolate:
    • In a heatproof bowl, melt chopped dark chocolate and butter over a double boiler or in the microwave (heat in 20-second intervals, stirring in between).
  • Prepare the Roux:
    • In a saucepan, melt 2 tablespoons butter over medium heat.
    • Stir in flour and cook for 1 minute, stirring constantly.
  • Add Milk and Chocolate:
    • Slowly whisk in the milk, cooking for 1-2 minutes until slightly thickened.
    • Remove from heat and stir in the melted chocolate mixture, vanilla extract, and salt.
  • Let Cool:
    • Set aside and allow the chocolate mixture to cool slightly before adding the meringue.
Make the Meringue
3
  • Whip the Egg Whites:
    • In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until foamy.
    • Add cream of tartar and continue beating.
  • Gradually Add Sugar:
    • Slowly add 1/4 cup granulated sugar, a tablespoon at a time.
    • Beat until stiff, glossy peaks form (about 3-4 minutes).
Fold and Bake
4
  • Fold Meringue into Chocolate:
    • Gently fold 1/3 of the meringue into the chocolate base to lighten it.
    • Carefully fold in the remaining meringue in two more additions, using a spatula (do not overmix!).
  • Fill the Ramekins:
    • Spoon the soufflé mixture into the prepared ramekins, filling to just below the rim.
    • Smooth the tops with a spatula and run your thumb around the inside edge (this helps with even rising).
  • Bake Immediately:
    • Place the ramekins on a baking sheet and bake for 12-15 minutes, until the soufflés have risen and have a slightly jiggly center.
Serving Suggestions
5
  • Dust with Powdered Sugar:
    • Sprinkle with powdered sugar for an elegant finish.
  • Serve Immediately:
    • Soufflés deflate quickly, so serve right away!
  • Pair With:
    • Whipped cream, vanilla ice cream, or fresh berries.
Pro Tips
6
  • For Extra Chocolate Flavor: Add 1 teaspoon instant espresso powder to the chocolate base.
  • Avoid Overmixing: Gently fold the meringue to keep the soufflé airy.
  • Test for Doneness: The edges should be firm, but the center should slightly jiggle.

Notes

Chocolate Soufflé
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