Chocolate Soufflé Recipe
Homemade chocolate soufflé is flavored with rich chocolate with a fluffy, moist center. It's delicious served with chocolate sauce and Grand Marnier whipped cream (recipes below).
Ingredients
Chocolate Sauce Ingredients:
- 2 ounces semisweet or bittersweet chocolate, 1/4 cup chopped chips or bars
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1/3 cup whipping cream
Whipped Cream Ingredients:
- 2 teaspoons Grand Marnier or 1/2 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
To make the chocolate souffle:
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla
- 6 large eggs, room temperature, separated
- 1 teaspoon vanilla
- 8 ounces bittersweet chocolate, 60-65% cocoa, cut into small pieces or chopped
- 1/4 cup granulated sugar, plus more for coating the ramekins
- 1/2 cup unsalted butter, softened, plus more for coating the ramekins
Instructions
Preparing for the Soufflé:
- Preheat the oven to 400 degrees Fahrenheit using the rack in the oven's lowest setting. Make sure it's fully heated up (an oven thermometer helps to make sure).
- Grease the bottoms and sides of six 8-ounce ramekins with softened butter, brushing the butter in an upward motion along the sides of the bowls to encourage rising. Cover the inside of the ramekin well with granulated sugar, turning the bowl over to coat the sides and extract the excess.
- Add 2 cups of water to a medium saucepan and bring it to a simmer on the stove and adjust the heat to keep it on low.
How to make a chocolate souffle:
- In a large heatproof mixing bowl, mix together chocolate and 8 tablespoons softened butter. Place the bowl over the boiling water (it should be just above the steam and not touching the water) and stir it occasionally with a spoon until it dissolves and mixes. Immediately remove from heat, and set aside for 5 minutes to cool slightly, then whisk in 6 yolks, 1 teaspoon vanilla, and 1/4 teaspoon salt until combined.
- In a large, clean mixing bowl, add 6 egg whites and ½ teaspoon cream of tartar and beat with an electric mixer on medium speed until soft peaks form (2 minutes). With mixer running, gradually add sugar, then increase to high speed and beat until stiff peaks form and mixture is shiny and lustrous (2 to 2 1/2 minutes).
- Add a third of the egg whites to the chocolate mixture to lighten them. Add the remaining egg whites in 2 additions. Fold the scrape from the bottom of the bowl and flip the bowl over as you go, just until it's blended and there are no white streaks left.
- Divide mixture evenly among the prepared ramekins (using an ice cream scoop keeps this process tidy and easy).
- Just before you put it in the oven, run your thumb around the inside edge of the ruffle, making a small border about 1/4 inch deep at the edges to encourage the middle of the soufflé to rise.
- Place on bottom oven rack, then immediately reduce heat to 375°F and bake without opening the door for 13-16 minutes. Once it rises, it can be taken out of the oven. Do not over bake or it may crack on the top.
To prepare the whipped cream:
- Beat cream, sugar and large salt on medium speed until soft peaks form, then increase to high speed and beat until medium/hard peaks form.
To prepare the chocolate sauce:
- In a small saucepan, mix cream, sugar and vanilla. Stir over a medium heat until the sugar dissolves, then reduce the heat and add the chocolate, stirring until it melts. Her feet are warm.
Notes
The nutrition label counts only per serving of the chocolate soufflé and does not include the optional extras for whipped cream and chocolate sauce.