Chocolate Souffle Recipe Simplified
User Reviews
4.8
Chocolate Souffle Recipe Simplified
Description
This simplified chocolate soufflé blends flour, sugar, salt, and milk cooked with butter until thickened. Bittersweet chocolate is melted into the base, which is cooled before adding egg yolks and vanilla. Separately, egg whites are whipped with cream of tartar to firm peaks, then gently folded into the cooled chocolate mixture to retain air. Portioned into buttered and sugared ramekins, the soufflés bake at 375°F until risen and lightly browned.
The soufflé yields a light texture with a rich chocolate taste. Coating the ramekins with butter and sugar ensures the soufflé easily lifts without sticking. The dessert is best served immediately to enjoy its full rise and delicate crumb.
Cream of tartar stabilizes the egg whites, contributing to a sustained rise during baking. The base mixture can be refrigerated up to three days and brought to room temperature before folding in whites for convenience.
Ingredients
- 2 tablespoons all-purpose flour
- 1/4 cup sugar divided
- 1/4 teaspoon salt
- 1/2 cup milk whole, 4floz/115ml
- 2 tablespoons butter , plus more for coating ramekins
- 1 cup bittersweet chocolate roughly chopped, 6oz/170g
- 4 egg room temperature, yolk
- 1 teaspoon vanilla extract
- 4 egg room temperature, white
- ½ teaspoon cream of tartar
Notes
- Cream of tartar stabilizes the egg whites, supporting a better rise and longer-lasting soufflé structure.
- You can refrigerate the soufflé base for up to 3 days; bring it back to room temperature before folding in the egg whites.
- Butter and sugar the ramekins well to prevent sticking and ensure the soufflé rises smoothly.
User Reviews
Overall Rating
4.8
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