Chocolate Soufflé

Chocolate Soufflé

Chocolate Soufflé is one of those desserts you see at fancy restaurants and never even consider the possibility that you could make it on your own. As you dig in, steam escapes and with it wonderful, chocolaty smells. As it turns out, if you have a knowledge of melting chocolate and folding ingredients in, you are on your way to making a delicious soufflé.

Chocolate Soufflé

I started by melting the chocolate. I went with a bittersweet chocolate but semi-sweet works just as well. I placed the chopped chocolate into a glass bowl and put it over a pot of almost boiling water. You don’t want to burn your chocolate but you want all of the chocolate melted. Once it was smooth, I set it aside and got to work on the egg yolks.

Chocolate Soufflé

I first combined egg yolks and cream. Then I slowly added the chocolate to the egg mixture. You want to be careful so as not to scramble your eggs while doing this. When they were combined, I added cinnamon and flour. As it turned out, the cinnamon gave the soufflés a nice hint of spice to contrast the sweet chocolate.

Chocolate Soufflé

Beating the egg whites and sugar was easy and I was left with peaks not unlike snowy mountains. When the whites were beaten, I added half of the mixture to the chocolate and folded it in until combined. Then I added that back to the original bowl of egg whites and folded until I was left with a perfect chocolate soufflé batter. It took a little longer than I thought it would and I worried I had lost some of the air that I had incorporated in earlier but everything went fine.

Chocolate Soufflé

I poured the batter three-fourths of the way up and was surprised the recipe only made four instead of the six I thought it would. They baked for a while and came out puffed and once I had decorated with confectioners’ sugar, they were complete. They tasted dense and chocolaty just as you would expect from Chocolate Soufflé. Next time, I will be quicker with my chocolate because I waited a tad too long before adding it to my eggs which made it difficult to incorporate the other ingredients into. Otherwise, I think this recipe will be a new favorite for any upcoming events. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit! 

Chocolate Soufflé

Chocolate Soufflé

Adapted from Eating Well

Makes 4 servings

2 tablespoon sugar, plus more

3 ounces bittersweet chocolate, chopped

1 large egg, separated, plus 2 egg whites

1 tablespoon heavy cream

1 teaspoon all-purpose flour

1/8 teaspoon cinnamon

1/8 teaspoon salt

Confectioners’ sugar

Preheat oven to 375 degrees and grease four 3 ounce ramekins. Coat with sugar.

Heat chocolate in the top of a double boiler over almost boiling water.

Whisk egg yolk and cream until combined. Slowly whisk in chocolate until smooth and whisk in cinnamon and flour.

Beat egg whites with an electric mixer on a high speed until peaks form. Beat in two tablespoons of sugar in four additions until stiff peaks form.

Gently fold half of the egg white mixture into the chocolate mixture until combined. Transfer mixture to remaining egg whites and fold until incorporated.

 Divide batter between ramekins filling almost to the top. Bake 18-22 minutes until puffed and slightly firm to the touch.

Dust with confectioners’ sugar and serve warm.


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