Chocolate souffle is one of the most loved and luxurious French desserts. It also sounds more intimidating than it is! You only need 7 basic ingredients for chocolate soufflé and from start to serve takes only about 45 minutes!
What kind of chocolate should you use? I use semi-sweet or bittersweet baking chocolate. It’s sold in bars in the baking section of your grocery store. And, here’s a tip; don’t use chocolate chips.
Whip the egg whites well, and fold in gently so they don’t fall. Soufflé rises from the whipped egg whites. It will directly impact how your dessert turns out. Beat egg whites and cream of tartar together until soft peaks form, then with the mixer still running, slowly add the sugar and beat until stiff peaks form. When your egg whites reach stiff peaks, very slowly and gently fold them into the chocolate mixture in 3 stages. Be careful to avoid deflating the egg whites.
- Chill the batter As you preheat your oven, chill the batter in the fridge. This slightly thickens the batter and helps the soufflés rise taller.
- Spoon batter into your ramekins.
- Reduce oven temperature: Preheat the oven to a hot 400°, then after you place the soufflés in, reduce the temperature to 375°. The hot burst of air helps the batter rise, and the lower temp will help the center cook evenly.
This recipe uses 6 ounce ceramic or oven-safe ramekins:
INGREDIENTS:
- 4 unsalted butter, cut into 4 Tbsp. size pieces
- 4 oz. semi-sweet chocolate coarsely chopped
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 Tablespoons (38g) granulated sugar
Ingredients for the Ramekins
- 1 Tablespoon unsalted butter, extra soft
- 4 teaspoons (16g) granulated sugar
LET’S COOK!
Batter: Melt the 4 Tbsp. of butter and the chopped chocolate together in a double boiler or in a large bowl in the microwave. If you use the microwave, microwave 20 seconds at a time, stirring after each until completely melted and combined. Slightly cool for 3-4 minutes.
Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
In a medium mixing bowl, use a mixer or to beat the egg whites and cream of tartar together on high speed until soft peaks form, (about 2 minutes). Then, with the mixer running on high, slowly add the sugar. After all the sugar is added, beat until stiff peaks form, about 2-3 minutes. Do not over beat.
Slowly and gently fold the egg whites into the chocolate mixture.
Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins
Adjust the oven rack to the lower third position and preheat to 400°
Sugar the ramekins: Brush four 6 oz. ramekins with softened butter. Then sprinkle sugar all around the ramekin around the sides and the bottom. Discard extra sugar. Place ramekins on a baking sheet
Spoon batter evenly into the ramekins. Smooth down the surface.
Bake: Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°. Bake for 13-14 minutes or until the edges are set and the center jiggles a little when you move the pan. Do not open the oven too much or your dessert will fall.
Remove from the oven and serve immediately plain or with optional toppings like a shake of powdered sugar and berries or whipped cream.
