Chocolate Souffle
The magical French dessert that rises to perfection
Chocolate Souffle
2
Calories/serving: 350Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —2 servings
Ingredients
- 2whole eggs
- 1tbsp sugar (for egg whites)
- 2oz good quality chocolate
- 1tbsp butter (for ramekins)
- 1tbsp butter (for the bechamel
- 1tbsp flour (for bechamel)
- 0.25cup whole milk (for bechamel)
- 2oz sugar (for ramekins)
- 1tbsp powdered sugar
Instructions
1Turn on the oven to 375F.
2Butter, then sugar, your ramekins to make it easier to unmold. It is also said that having sugar on the inside of the ramekins will help the soufflé maintain its volume. This has not been corroborated scientifically, and there are those who say this is absolutely not true.
3Separate the egg whites, keep one egg yolk for the soufflés and keep the other egg yolk for a different use.
4Melt the bechamel butter at low heat.
5Add flour, 1 tbsp at a time and whisk to dissolve.
6Add milk and heat up, whisking permanently until the sauce thickens.
7Meanwhile melt the chocolate in a double boiler at low temperature.
8Once the bechamel is thick, pour it into the chocolate and mix well.
9Temper the egg yolks by adding a small amount of the hot mixture, whisking this new mixture together, then combining both. Set aside.
10Add the rest sugar to the egg whites a little bit at a time.
11Beat until you achieve soft peaks, adding the rest of the sugar as you go.
12Fold a small amount of the creamy base to the egg whites, being careful not to overmix.
13Then, add the whole of the now lightened creamy base to the egg whites and fold carefully making sure not to deflate the air bubbles you worked so hard to create.
14Pour into the prepared ramekins and place in the oven for 10 to 15 minutes until the soufflés have risen.
15Dust the soufflés with powdered sugar, and serve immediately.
Chef's Notes
Breaking Down the Recipe
Breaking a recipe down into smaller components produces much more confidence and it makes remembering what to do much easier. In the case of a chocolate soufflé, there are two main procedures: creating a creamy base, and an airy base.
Special Occasion Dessert
Chocolate soufflé should be served at special occasions. Even though it is not that difficult to make, it is somewhat laborious and the timing is critical, as it starts deflating very quickly. Nevertheless, this is something that you will want to prepare and serve when the correct occasion arises.