Soufflé au Chocolat (Ritz Paris Chocolate Soufflés)
User Reviews
5
Soufflé au Chocolat (Ritz Paris Chocolate Soufflés)
Description
Soufflé au Chocolat (Ritz Paris Chocolate Soufflés) uses high-quality bittersweet chocolate combined with whipped egg whites and yolks to create a light yet rich chocolate soufflé. The recipe incorporates milk gently thickened with potato or cornstarch to add smoothness and structure without flour. Preparing the ramekins with butter and sugar helps the soufflé rise evenly and form a fine crust as it bakes at 450°F in the lower oven third. Egg whites are whipped to stiff, glossy peaks before folding into the melted chocolate and starch mixture to achieve a delicate, airy texture.
The resulting soufflé is tender and light, with pronounced chocolate notes from the bittersweet blend. It has a soft center with a slightly crisp top and sides coated in caramelized sugar. This dessert highlights the contrast between creamy interior and lightly crunchy sugar coating rolled into the ramekins. It can be served immediately for best texture and appearance.
Serving the soufflé right after baking preserves its full height and delicate crumb. It pairs well with a dusting of confectioners' sugar or a light accompaniment such as fresh berries or cream. The recipe suggests using high-quality chocolate brands and notes that the soufflé is naturally gluten-free, suitable for those avoiding flour-based desserts.
The recipe can be scaled down by dividing ingredients. Careful attention to whipping times for egg whites and gentle folding are essential for the soufflé to rise properly. Use fresh, room-temperature eggs for best results and adjust cooking times when modifying quantities. Overall, this soufflé demonstrates classic French technique combined with a focus on chocolate quality and texture.
Ingredients
- ½ tablespoon unsalted butter or as needed, soft
- 9 egg large, whites
- 90 grams granulated sugar plus more for dusting ramekins
- 300 grams bittersweet chocolate chopped, good quality
- 3 egg large yolks
- 300 milliliters milk
- 15 grams potato starch or cornstarch
- confectioners' sugar if desired
Instructions
- Set the oven rack in the lower third of the oven and preheat the oven to 450°F (230°C). Brush soft butter on the bottom and sides of 6 (8 ounce/1 cup) ramekins and dust the insides with about 1 teaspoon each of sugar, rotating to ensure the entire interior is evenly coated, and knocking out any excess.
- Add the egg whites to the bowl of an electric mixer fitted with the whisk attachment and beat for about 3 to 4 minutes on medium speed (#6 on a Kitchenaid mixer) until frothy but not stiff. Next, add the sugar and continue beating for about 5 to 6 minutes on medium speed, until you achieve glossy stiff peaks.
- Add chopped chocolate to a double boiler or a metal bowl set over a pot of simmering water. Make sure the bowl does not touch the simmering water below. Heat until the chocolate in the bowl melts, stirring occasionally, and then turn off the heat but leave the bowl over the water to keep it hot/melted.
- Meanwhile, place the egg yolks in a large mixing bowl and set it beside the stove. Whisk together the milk and potato starch (or cornstarch) in a small saucepan. Heat over medium heat and bring to a bubble, whisking continuously until thickened, about 10 minutes from start to finish. Slowly whisk the hot milk mixture into the egg yolks about a tablespoon at a time to ensure you don't cook the eggs. Whisk until smooth.
- Remove the bowl of melted chocolate from the heat. Incorporate a dollop of the whipped egg whites into the milk mixture. Then fold a dollop of whipped whites into the melted chocolate. Combine the 2 mixtures until smooth, and then carefully fold in the remaining egg whites until no streaks or lumps remain. Use a flexible rubber spatula to do so, as this will help you reach the bottom of the bowl and combine everything well.
- Spoon the soufflé batter into each prepared ramekin. Use a straight edge (like an offset spatula, back of a butter knife, or bench scraper) to level off the top of each (wipe off any drips of batter with a damp paper towel). Next, run your finger around the inside edge of each ramekin to create a lip. It will slightly separate the batter from the edge of the ramekin, and will help it rise even and tall. The lip will not be very visually obvious but it will still serve its purpose. If you have enough extra batter, you could make an additional soufflé or discard it.
- Arrange the filled ramekins on a rimmed baking sheet, place in the oven and immediately lower the temperature to 400°F (200°C). Bake for about 15 minutes or until puffed up about 1-to-1 ½ inches from the top of the ramekins. Once they are done they shouldn't really wobble if you give the pan a slight shake. Do not open the oven door until you're ready to check if the soufflés are done, as this could cause them to deflate (use your oven light and peek in the oven window instead!).
- Dust with confectioners’ sugar if desired and serve immediately.
Notes
- You can reduce the recipe proportionally to make 2 to 4 soufflés; just adjust whipping and cooking times accordingly.
- Use a high-quality bittersweet chocolate blend such as Valrhona or similar for better flavor and texture; avoid chocolate chips due to stabilizers.
- Separate eggs when cold but bring to room temperature before whipping for optimal volume.
- This soufflé is naturally gluten-free as it uses potato or cornstarch instead of flour.
- Whip egg whites to stiff, glossy peaks to ensure proper rise and delicate texture.
- Prepare ramekins well with butter and sugar to help the soufflé climb and form a crisp crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 83mg | 3% |
| Potassium | 82mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
