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French Chocolate Soufflé Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 51 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic French Chocolate Soufflé recipe delivers a light, airy, and intensely chocolatey dessert that’s perfect for special occasions or an elegant treat. Featuring rich bittersweet chocolate and a delicate whipped egg white base, these soufflés rise beautifully in the oven and are finished with a dusting of powdered sugar for a touch of sweetness.

Ingredients

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

  1. Prepare the Ramekins: Preheat your oven to 375°F (190°C). Butter 4 small (6 oz) ramekins thoroughly and dust them with granulated sugar, then tap out any excess sugar. Place them on a baking sheet to prepare for baking.
  2. Melt Chocolate and Butter: In a small saucepan over low heat, melt the chopped chocolate and 2 tablespoons of butter together, stirring constantly until the mixture is smooth and fully combined. Remove from heat to cool slightly.
  3. Make the Flour and Milk Roux: In another small saucepan, whisk the all-purpose flour and whole milk over medium heat. Continue whisking until the mixture thickens into a smooth, paste-like consistency, which should take about 2 to 3 minutes. Stir in the salt and then remove from heat.
  4. Combine Chocolate and Milk Mixture: Pour the milk mixture into the melted chocolate mixture and stir thoroughly to combine. Allow this mixture to cool just a bit before whisking in the egg yolks until the mixture is smooth and uniform.
  5. Beat Egg Whites: In a clean mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Slowly add the granulated sugar while continuing to beat until glossy, stiff peaks form, ensuring the meringue is firm and stable.
  6. 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, making sure not to deflate the mixture in order to maintain airiness and volume.
  7. Fill Ramekins: Divide the mixture evenly among the prepared ramekins, smoothing the tops with a spatula. Run your thumb around the inside rim of each ramekin to create a small gap, which helps the soufflés rise evenly in the oven.
  8. Bake: Place the baking sheet with the ramekins into the preheated oven and bake for 12 to 15 minutes, until the soufflés have risen well and the centers remain slightly jiggly. Avoid opening the oven door during baking to prevent deflation.
  9. Serve: Remove the soufflés from the oven, dust the tops with powdered sugar if desired, and serve immediately for the best texture and flavor.

Notes

  • Be careful not to overwhip the egg whites or fold too aggressively as it may deflate the meringue, which is essential for the soufflé to rise properly.
  • Use high-quality chocolate (70% cacao or higher) for the best rich chocolate flavor.
  • Serve the soufflés immediately after baking, as they will begin to deflate quickly once out of the oven.
  • Make sure your ramekins are well buttered and sugared to prevent sticking and help the soufflé climb the sides for better rise.

Find it online: https://slsrecipes.com/french-chocolate-souffle-recipe-2/