Description
This classic French Chocolate Soufflé recipe delivers a rich, airy, and decadent dessert that impresses with its delicate rise and intense chocolate flavor. Using bittersweet dark chocolate and whipped egg whites, the soufflé is perfectly light with a gooey center, ideal for special occasions or an elegant treat.
Ingredients
Scale
Chocolate Mixture
- 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). Butter 4 small (6 oz) ramekins thoroughly and dust them with sugar, tapping out the excess. Arrange the ramekins on a baking sheet to prepare for baking.
- Melt Chocolate and Butter: In a small saucepan over low heat, melt the chopped chocolate and unsalted butter together, stirring continuously until the mixture is smooth. Remove from heat once fully melted.
- Make the Flour and Milk Thickener: In another small saucepan, whisk the flour and milk together over medium heat. Continue whisking until the mixture thickens into a paste-like consistency, approximately 2 to 3 minutes. Stir in the salt and remove from heat.
- Combine Chocolate and Milk Mixture: Mix the thickened milk mixture into the melted chocolate and butter. Allow it to cool slightly, then whisk in the egg yolks one at a time until the mixture is smooth and well combined.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until glossy, stiff peaks form, indicating the whites are ready.
- Fold Egg Whites into Chocolate Mixture: Gently fold one-third of the whipped egg whites into the chocolate base to lighten it. Then carefully fold in the remaining egg whites, taking care not to deflate the mixture and maintaining its airy texture.
- Fill Ramekins: Spoon the soufflé mixture evenly into the prepared ramekins, smoothing the tops with a spatula. Run your thumb around the inside rim of each ramekin to help the soufflés rise evenly during baking.
- Bake the Soufflés: Bake the ramekins in the preheated oven for 12 to 15 minutes, or until the soufflés have risen well and the center is slightly jiggly. Avoid opening the oven door during baking to prevent collapsing.
- Serve: Dust the baked soufflés with powdered sugar if desired and serve immediately to enjoy their full rise and texture.
Notes
- Be sure the egg whites are at room temperature for better whipping volume.
- Do not open the oven door during baking to avoid the soufflé deflating.
- Run your thumb around the ramekin rims to encourage an even rise.
- Serve immediately as soufflés deflate quickly once out of the oven.
- Use high-quality dark chocolate for the best flavor.
