Chocolate Soufflé

The moment I first tasted a Chocolate Soufflé was nothing short of magical. I remember it vividly: the light, airy texture that melted in my mouth, paired with the rich, deep flavor of chocolate. It was a culinary experience that transformed my perception of dessert. As a passionate home cook, I knew I had to recreate this enchanting dish in my own kitchen. The thrill of whipping egg whites into soft peaks and watching the soufflés rise majestically in the oven filled me with excitement. This recipe became a celebration in my household, whether for a special occasion or just a sweet treat to lift our spirits. It’s the kind of dessert that impresses everyone, and I can’t wait to share the joy of making a Chocolate Soufflé with you.

Ingredients to Make Chocolate Soufflé

Creating an exceptional Chocolate Soufflé starts with high-quality ingredients that work in harmony. Each component plays a vital role in achieving that perfect soufflé rise and texture. From the richness of the chocolate to the lightness of the whipped egg whites, together they create a symphony of flavor and texture.

• Unsalted butter: 1/2 cup, softened, plus more to coat the ramekins. This rich ingredient is essential for greasing the ramekins and adding a creamy flavor.
• Granulated sugar: 1/4 cup, plus more to coat the ramekins. Sugar not only sweetens but also helps create a delightful crust on the soufflés.
• Bittersweet chocolate: 8 oz, 60 to 65% cacao, broken into small pieces or chopped. The key flavor, providing depth and richness to the soufflé.
• Vanilla extract: 1 tsp. Enhances the chocolate flavor, making it more aromatic and delightful.
• Large eggs: 6, room temperature, separated. Eggs are the backbone of the soufflé, providing structure and lift.
• Fine sea salt: 1/4 tsp. A pinch of salt balances the sweetness and elevates the overall flavor.
• Cream of tartar: 1/2 tsp. Stabilizes the egg whites, ensuring a fluffy texture.
• Heavy whipping cream: 1 cup. Adds richness and smoothness to the soufflé.
• Granulated sugar: 2 tbsp (for whipped cream). Sweetens the cream for a perfect topping.
• Grand Marnier: 2 tsp or 1/2 tsp vanilla extract. Adds a hint of orange flavor, elevating the soufflé’s taste.
• Whipping cream: 1/3 cup. Used in the final topping for added richness.
• Granulated sugar: 1 tbsp (for whipped cream topping). Sweetens the whipped cream.
• Vanilla extract: 1/2 tsp (for whipped cream). Further enhances the topping’s flavor.
• Semi-sweet or bittersweet chocolate: 2 oz, 1/4 cup chips or chopped bars. Used in the final chocolate sauce to serve alongside.

Directions for Chocolate Soufflé

Making a Chocolate Soufflé might seem intimidating, but it’s a rewarding process that brings immense satisfaction. Follow these steps for a perfectly risen soufflé.

1. Preheat your oven to 400˚F with a rack in the lowest position. It’s crucial to ensure the oven is fully preheated for the soufflé to rise properly. Using an oven thermometer can help confirm the temperature.
2. Brush the bottoms and sides of six 8-oz ramekins with softened butter, using an upwards motion to encourage the soufflé to rise. Coat the inside thoroughly with granulated sugar, tapping out the excess to create a sweet crust.
3. In a medium saucepan, add 2 cups of water and bring it to a simmer on the stove. Adjust the heat so it stays at a gentle simmer.
4. Combine the chocolate and 8 tablespoons of softened butter in a large heatproof mixing bowl. Place this bowl over the simmering water, ensuring it doesn’t touch the water. Stir occasionally with a spatula until melted and combined. Remove from heat and let it cool for 5 minutes.
5. Whisk in the 6 yolks, 1 teaspoon of vanilla, and 1/4 teaspoon of salt until fully combined, creating a rich chocolate mixture.
6. In a separate clean large mixing bowl, beat 6 egg whites with 1/2 teaspoon of cream of tartar using an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add in granulated sugar, then increase to high speed, beating until stiff peaks form, which should take 2 to 2 1/2 minutes.
7. Now, fold one-third of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites in two additions, scraping from the bottom and turning the bowl to incorporate without leaving streaks.
8. Divide the mixture evenly between the prepared ramekins. An ice cream scoop can make this process tidy and easy.
9. Before placing them in the oven, run your thumb around the inside rim of the ramekin, creating a 1/4-inch border to encourage the soufflé to rise.
10. Place them on the bottom rack and immediately reduce the oven temperature to 375˚F. Bake for 13 to 16 minutes without opening the door. They should have risen beautifully by the time you check.
11. Once they are done, remove them from the oven, being careful not to over-bake as that can cause cracks on top.
12. For the topping, beat the cream with sugar and Grand Marnier on medium speed until soft peaks form, then increase to high speed for medium to stiff peaks.
13. In a small saucepan, combine cream, sugar, and vanilla. Stir over medium heat until the sugar dissolves, then reduce to low heat and add the chocolate, stirring until melted. Serve this warm alongside the soufflé.

Recipe Tips about Chocolate Soufflé

Creating the perfect Chocolate Soufflé can take practice, but these tips will ensure success. Each step is essential for a flawless result, so keep these in mind!

• Storage: Store any leftover soufflé in the refrigerator, covered with plastic wrap, for up to two days. Reheat gently in the oven to revive its texture.
• Freezing: It’s best not to freeze the soufflé after baking, as it can alter the texture. Instead, prepare the mixture and freeze it before baking.
• Pairing: Serve your soufflé with a side of fresh berries for a delightful contrast. A dusting of powdered sugar also adds a lovely finish.
• Serving Style: A Chocolate Soufflé is best served immediately after baking for the most impressive rise and texture.
• Occasion: This dessert is perfect for romantic dinners, holidays, or any gathering where you want to impress your guests.

Perfect Pairings for Chocolate Soufflé

Pairing a Chocolate Soufflé with the right accompaniments can enhance its luxurious appeal. Here are some ideas:

• Fresh Berries: Strawberries or raspberries add a bright, tart contrast to the rich chocolate.
• Ice Cream: A scoop of vanilla or coffee ice cream on the side creates a delightful temperature contrast.
• Whipped Cream: Light, fluffy whipped cream complements the soufflé perfectly, adding extra creaminess.
• Mint Leaves: Garnish with fresh mint for a refreshing hint that balances the sweetness.
• Seasonal Occasions: This dish is perfect for celebratory dinners, birthdays, or any occasion that calls for something special.
• Chocolate Sauce: Drizzling warm chocolate sauce over the soufflé will elevate the chocolate experience.

FAQ

Conclusion

The Chocolate Soufflé is truly a luxurious dessert that captures the essence of celebration in every bite. Its light and airy texture combined with rich, deep chocolate flavor is a rewarding experience for both the maker and the eater. I encourage you to try making this soufflé at home; not only will you impress your guests, but you’ll also indulge yourself in a wonderful treat. So grab your ramekins and let the magic begin!

Chocolate Soufflé

The ultimate comfort food, Chocolate Soufflé is a rich, airy dessert that melts in your mouth. This easy-to-make soufflé combines bittersweet chocolate and whipped egg whites, creating a delightful treat perfect for any occasion. Indulge your cravings tonight with this stunning dessert!

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: French

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup Unsalted butter softened, plus more to coat the ramekins
• 1/4 cup Granulated sugar plus more to coat the ramekins
• 8 oz Bittersweet chocolate 60-65% cacao, broken into small pieces or chopped
• 1 tsp Vanilla extract
• 6 Large eggs room temperature, separated
• 1/4 tsp Fine sea salt
• 1/2 tsp Cream of tartar
• 1 cup Heavy whipping cream
• 2 Tbsp Granulated sugar
• 2 tsp Grand Marnier or 1/2 tsp vanilla extract
• 1/3 cup Whipping cream
• 1 Tbsp Granulated sugar
• 1/2 tsp Vanilla extract
• 2 oz Semi-sweet or bittersweet chocolate 1/4 cup chips or chopped bars

Equipment

• Food Processor
• Saucepan
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 400˚F with a rack in the lowest position. It’s crucial to ensure the oven is fully preheated for the soufflé to rise properly. Using an oven thermometer can help confirm the temperature.
2. Brush the bottoms and sides of six 8-oz ramekins with softened butter, using an upwards motion to encourage the soufflé to rise. Coat the inside thoroughly with granulated sugar, tapping out the excess to create a sweet crust.
3. In a medium saucepan, add 2 cups of water and bring it to a simmer on the stove. Adjust the heat so it stays at a gentle simmer.
4. Combine the chocolate and 8 tablespoons of softened butter in a large heatproof mixing bowl. Place this bowl over the simmering water, ensuring it doesn’t touch the water. Stir occasionally with a spatula until melted and combined. Remove from heat and let it cool for 5 minutes.
5. Whisk in the 6 yolks, 1 teaspoon of vanilla, and 1/4 teaspoon of salt until fully combined, creating a rich chocolate mixture.
6. In a separate clean large mixing bowl, beat 6 egg whites with 1/2 teaspoon of cream of tartar using an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add in granulated sugar, then increase to high speed, beating until stiff peaks form, which should take 2 to 2 1/2 minutes.
7. Now, fold one-third of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites in two additions, scraping from the bottom and turning the bowl to incorporate without leaving streaks.
8. Divide the mixture evenly between the prepared ramekins. An ice cream scoop can make this process tidy and easy.
9. Before placing them in the oven, run your thumb around the inside rim of the ramekin, creating a 1/4-inch border to encourage the soufflé to rise.
10. Place them on the bottom rack and immediately reduce the oven temperature to 375˚F. Bake for 13 to 16 minutes without opening the door. They should have risen beautifully by the time you check.
11. Once they are done, remove them from the oven, being careful not to over-bake as that can cause cracks on top.
12. For the topping, beat the cream with sugar and Grand Marnier on medium speed until soft peaks form, then increase to high speed for medium to stiff peaks.
13. In a small saucepan, combine cream, sugar, and vanilla. Stir over medium heat until the sugar dissolves, then reduce to low heat and add the chocolate, stirring until melted. Serve this warm alongside the soufflé.

Notes

• Tip 1: Store any leftover soufflé in the refrigerator, covered with plastic wrap, for up to two days. Reheat gently in the oven to revive its texture.
• Tip 2: It's best not to freeze the soufflé after baking, as it can alter the texture. Instead, prepare the mixture and freeze it before baking.
• Tip 3: Serve your soufflé with a side of fresh berries for a delightful contrast. A dusting of powdered sugar also adds a lovely finish.
• Tip 4: A Chocolate Soufflé is best served immediately after baking for the most impressive rise and texture.
• Tip 5: This dessert is perfect for romantic dinners, holidays, or any gathering where you want to impress your guests.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.