Chocolate Soufflé

Heaven to bite into! This is one of those desserts you can’t make ahead and you want to serve warm. It sounds intimidating, but it’s extremely easy to nail if you follow the instructions carefully. After trying recipes from several chefs, I found my winner. Next time, I’m pouring a little raspberry syrup into the center at the end. Because OMG.

Chocolate Soufflé

  • Servings: Four
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Prep Ramekins
Generously brush four 5-oz. ramekins (vertical strokes from the bottom to the rim) with softened unsalted butter. Set that in the fridge for 30 seconds. Repeat with another coating of butter. Dust with a coating of either sugar or grated chocolate (yum) and set them on a sheet pan covered with parchment. Refrigerate until ready to fill and bake.

Melt Chocolate
4 oz (113 g) dark chocolate

Break up dark chocolate and set in a bowl over hot water (burner off).

Roux
2 T (28 g) unsalted butter
2 T (15 g) all-purpose flour
1/2 cup+ 2 tsp. (132 g) cold whole milk
1/4 tsp salt

In a small saucepan, melt butter over medium heat. Add all-purpose flour and stir for one minute. Reduce to low heat, add COLD milk and whisk it until it thickens.

2 large FRESH egg yolks (36 g)

Using a spatula, add the roux to the softened chocolate (still over hot water) and stir together along with the salt. Add the egg yolks and mix everything together. (Leave bowl on hot water while you mix the meringue).

Meringue
4 large FRESH egg whites* (120 g) at room temperature
1/4 tsp. cream of tartar
2 T (25g) white sugar

*Pro tip: crack your eggs on flat surfaces; it will give you less shell shatter

In the bowl of your mixer, (make sure your mixer and whisk are very clean and absolutely dry), whip the egg whites and cream of tartar. (If beating with a hand mixer, make sure your bowl is either stainless steel, glass or ceramic because plastic bowls easily retain oils).

Once the egg whites are foamy, add the sugar a little at a time. Don’t overbeat! The peaks should hold their shape, resemble a stiff shaving cream and have a shine. If you go too far, they will look curdled. If this happens, sorry, but you’ll have to start over.

Add 1/3rd of the egg whites to the chocolate mixture and stir aggressively to mix well. Doing this before you fold in the rest lightens the mixture and preps them for the rest. Gently fold in the rest of the egg whites, stopping when you can’t see any more white.

Remove the ramekins from the fridge. Pour the souffle mix to the top of each ramekin. Clean up edges.

Bake at 375°F (191°C) for 12-15 minutes in center of the oven. Dust with a sifting of either cocoa or powdered sugar and serve/eat immediately.

YUMMMMMMM!!!

Adapted from recipes and techniques by Chef Gordon Ramsay, John Mitzewich (Chef John) and Chef Jeffrey Buben.

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