CategoryChefs Choice, Desserts
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.
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
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