Easy Chocolate Soufflé
User Reviews
5
Easy Chocolate Soufflé
Description
Easy Chocolate Soufflé combines melted dark or semi-sweet chocolate with butter and egg yolks to form a smooth base, infused lightly with vanilla extract and a pinch of salt. Egg whites are whipped with sugar until stiff peaks form, then carefully folded into the chocolate mixture to incorporate air and create a light batter. This mixture is chilled briefly before being portioned into ramekins prepared with butter and granulated sugar to help the soufflés rise evenly.
Baked at a high temperature, the soufflés puff up to form a delicate crust with a tender, moist center. The contrast of textures and the intense chocolate taste define the dessert. Dusting with powdered sugar adds a subtle sweetness and a refined finish. The soufflé should be served promptly to enjoy its full rise and texture.
Adding cream of tartar to the egg whites stabilizes their structure and can improve the rise and hold of the soufflé. Careful folding preserves the aeration critical for the final soufflé height. Avoid water contact when melting chocolate to maintain smooth texture. The recipe's stepwise technique ensures a controlled, classic chocolate soufflé experience at home.
Ingredients
- 5 ounces dark chocolate or semi sweet, cut in small pieces
- 2 Tbsp unsalted butter plus more for prepping ramekins
- 3 large egg separated
- 2 Tbsp granulated sugar plus more for prepping ramekins
- 1 tsp vanilla extract
- salt pinch
- powdered sugar for dusting
Instructions
- Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
- Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water, being careful not to have the bowl touching the water, or allow any water to splash into the bowl. You can also do this in a saucepan over direct heat if you are brave ;)
- When the chocolate is completely melted, remove from heat and whisk in the egg yolks, extract, and salt, until smooth.
- Meanwhile beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until still peaks form.
- Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them. Note; you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
- Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
- Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims but they will be puffed up.
- Serve asap with a dusting of powdered sugar.
Notes
- Adding 1/4 teaspoon cream of tartar when beating egg whites helps stabilize them and maintain volume after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 61mg | 3% |
| Potassium | 308mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 391IU | 8% |
| Calcium | 49mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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