Chocolate Soufflé recipe

Chocolate Soufflé recipe
Serves 8
Prep time 1 hour
Cook time 15 minutes
Total time 1 hour, 15 minutes
Meal type Dessert
Allergy list Egg, Milk
Misc Gourmet
Region French
Description Considered one of the most intimidating french desserts, this dish is literally “chocolate full of air”. If you follow the instructions carefully there’s no reason you should miss on this french delight. The main components are a chocolate custard and a whipped meringue. The key is to fold them gently in order to keep the air inside the mixture. Serve immediately when talking out of the oven.
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Ingredients

Imperial | Metric | USA

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Directions

Step 1

Ramekins being buttered

Brush each ramekin with a generous amount of soft butter. Tip: stroke the brush vertically in an upward motion to help the souffle raise in the oven.

Step 2

Sugar being poured into a buttered ramekin

Pour half a cup of sugar into one of the buttered ramekins.

Step 3

Tap and turn the ramekin to coat all it’s sides with the sugar, from top to bottom.

Step 4

Pour the remaining excess sugar to the next ramekin, and coat the same way. Do this for the rest of the ramekins.

Step 5

Sugar coated ramekins

Place the ramekins in a tray. Put in the fridge until ready to bake.

Step 6

Chocolate melting bain-marie

Put 2 cups of water in a small pot. Bring to the boil. Place a heat resistant bowl on top of the pot and lower the flame (This is a bain-marie). Place the chocolate in the bowl and wait until melted completely.

Step 7

In the mean time, in a different pot bring a cup of milk to a boil. Lower the heat to minimum.

Step 8

Mix the remaining milk with the cornstarch thoroughly until there are no lumps.

Step 9

Pour the milk & cornstarch mixture into the hot milk pot. Bring to the boil and whisk all the time until thickens a bit.

Step 10

Thickened milk mixed with chocolate in a saucepan

Pour the thickened milk into the chocolate mixture and whisk together.

Step 11

Cool down the mixture for 5 minutes, then mix in the egg yolks. Whisk thoroughly.

Step 12

Place the egg whites in a mixer bowl. Add a pinch of salt.

Step 13

Add half the quantity of sugar. Turn on the mixer on medium speed. Mix until fluffy.

Step 14

While the mixer is running on high speed (not maximum speed), add the remaining half of the sugar a bit at a time.

Step 15

Egg whites whisked until shiny and stiff

Beat the whites until reaching a shiny and stiff stage. Tip: you know when you lift the whisk and you get a stiff peak. Careful not to whisk too much!

Step 16

Whisked egg whites added to chocolate mixture

Preheat your oven to 205°C / 400°F / Gas Mark 6. Transfer a 1/3 of the whites to the chocolate custard. Whisk together to aerate the chocolate.

Step 17

Pour the aerated chocolate back to the egg whites.

Step 18

Egg whites folded into chocolate mixture

Fold together gently. Try to keep as much air as you can inside the mixture. Don’t over-mix!

Step 19

Chocolate Soufflé in ramekins ready for baking

Take the ramekins out of the fridge. Using a ladle, pour the souffle batter into the ramekins. Pour enough batter to reach the edges of the ramekin.

Step 20

Place the ramekins in an oven tray. Bake in the preheated oven (205°C / 400°F / Gas Mark 6) for 10 minutes until rises about half the height above the edges.

Step 21

The consistency should be soft and airy. The center should be on the brink between liquid and firm. Not runny like a fondant. Serve immediately, before it starts collapsing!

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Would you tweak this chocolate soufflé recipe? If so, how?

e.g. Add half a chopped onion, use less butter, shake not stir...

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