Description
This classic French Chocolate Soufflé recipe delivers a rich, airy dessert with a perfectly risen, delicate texture. Made with bittersweet chocolate and a blend of whipped egg whites, this elegant soufflé is sure to impress and satisfy chocolate lovers looking for a sophisticated treat.
Ingredients
Scale
Chocolate Base
- 4 oz (115g) bittersweet or dark chocolate (70% cacao), chopped
- 2 tablespoons unsalted butter, plus extra for greasing
- 2 tablespoons all-purpose flour
- 1/2 cup (120ml) whole milk
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup (50g) granulated sugar
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the ramekins: Preheat your oven to 375°F (190°C). Grease 4 small (6 oz) ramekins generously with unsalted butter and dust them with granulated sugar, tap out the excess, then place them on a baking sheet. This helps the soufflés to rise evenly.
- Melt chocolate and butter: In a small saucepan over low heat, melt the chopped bittersweet chocolate together with 2 tablespoons unsalted butter, stirring continuously until the mixture is smooth and fully combined. Remove from heat.
- Make the flour and milk paste: In another small saucepan, whisk together the all-purpose flour and whole milk over medium heat. Stir constantly until the mixture thickens to a paste-like consistency, about 2 to 3 minutes. Add the salt and stir well.
- Combine mixtures and add yolks: Remove the milk mixture from heat and gradually incorporate it into the melted chocolate mixture. Let it cool slightly to prevent cooking the eggs, then whisk in the three egg yolks one at a time until fully incorporated and the mixture is smooth.
- Beat the egg whites: In a clean mixing bowl, beat the three egg whites with the cream of tartar until they form soft peaks. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks are formed.
- Fold in egg whites: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, taking care not to deflate the airy mixture.
- Fill ramekins: Spoon the soufflé batter evenly into the prepared ramekins, smoothing out the tops. To aid in rising, run your thumb around the inside edge of each ramekin to create a small groove.
- Bake the soufflés: Place the baking sheet with ramekins into the oven and bake for 12 to 15 minutes. The soufflés should rise well and have a slightly jiggly center. Avoid opening the oven door during baking to prevent collapse.
- Serve immediately: Once baked, dust the soufflés with powdered sugar if desired and serve right away while warm and fluffy to enjoy their full texture and flavor.
Notes
- Ensure egg whites are whipped to stiff peaks but not dry to get the best rise.
- Do not open the oven door during baking to avoid soufflé collapse.
- Use high-quality dark chocolate (at least 70% cacao) for the richest flavor.
- Serve immediately as soufflés deflate quickly after baking.
- Ramekins can be pre-dusted with sugar or finely ground chocolate for extra texture.
