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Chocolate Soufflé
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Recipe

9 INGREDIENTS • 14 STEPS • 45MINS

Chocolate Soufflé

5.0
2 ratings
Soufflé’s don’t have to be stressful, make these easy Chocolate Soufflés and impress your guests. These soufflés are incredibly delicious and are not as daunting to make as you think! They are the perfect dessert to impress.
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Delisous
Delisous is food and film blog. Come Hungry!
Soufflé’s don’t have to be stressful, make these easy Chocolate Soufflés and impress your guests. These soufflés are incredibly delicious and are not as daunting to make as you think! They are the perfect dessert to impress.
45MINS
Total Time
$3.45
Cost Per Serving
Ingredients
Servings
4
us / metric
Butter
8 tsp
Bread Flour
4 Tbsp
Bread Flour
Salt
1 tsp
Whole Milk
3/4 cup
Whole Milk
70% Dark Chocolate
3/4 cup
70% Dark Chocolate
Egg
5
Eggs, separated
3 yolks, 5 whites
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
Butter
to taste
Butter, melted
Nutrition Per Serving
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Calories
480
Fat
30.2 g
Protein
13.2 g
Carbs
54.6 g
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Chocolate Soufflé
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Delisous
Delisous is food and film blog. Come Hungry!
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Butter each ramekin thoroughly with Butter (to taste). Make sure you butter your ramekins thoroughly, where there is no butter your soufflé will stick and will hinder the rise. Coat with Powdered Confectioners Sugar (to taste). Turn it on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces.
step 2 Butter each ramekin thoroughly with Butter (to taste). Make sure you butter your ramekins thoroughly, where there is no butter your soufflé will stick and will hinder the rise. Coat with Powdered Confectioners Sugar (to taste). Turn it 
on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces.
step 3
Combine the Butter (8 tsp), Bread Flour (4 Tbsp), and Salt (1 tsp). Make sure to mix in all the flour and do not leave any dry flour behind! You will end up with an almost thick paste, like a roux.
step 4
Remove 1 tablespoon plus 1 teaspoon of sugar from the Granulated Sugar (1/2 cup) and keep for later; you will need it when whipping the egg whites.
step 5
In a small saucepan, add the Whole Milk (3/4 cup) and remaining Sugar and slowly bring to a boil.
step 6
Add the butter flour mixture and whisk until it becomes thick and gummy.
step 7
Add the 70% Dark Chocolate (3/4 cup) and whisk until well-incorporated.
step 8
Separate the Eggs (5). You will need 5 egg whites and 3 egg yolks.
step 9
Add the 3 egg yolks and whisk until well-incorporated. At this point, the base for the soufflé is done. It will hold in the refrigerator for up to a week. The only part that MUST be done before baking is the whipping of the egg whites and the incorporation of them in the base.
step 10
In a separate bowl, whisk the 5 egg whites to a light foam.
step 11
Add the reserved sugar and continue to whisk until stiff, glossy peaks form.
step 12
Fold the meringue mixture into the chocolate base — make sure to do this GENTLY and in THREE stages.
step 13
Fill the ramekins to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Wipe any excess batter from the sides.
step 14
Place on a baking sheet, and bake for 17 minutes for a soft centre or for 18-19 for a fully set, spongy centre. Serve immediately with Powdered Confectioners Sugar (to taste) and enjoy!
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Tags
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Shellfish-Free
Easter
French
Vegetarian
Dessert
Quick & Easy
Spring
Winter
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