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Chocolate Soufflé

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by

byterecipes

This Chocolate Soufflé is a classic French dessert that is rich, airy, and absolutely decadent. Perfect for a special occasion or whenever you want to impress your guests, this soufflé has a light, fluffy texture with an intense chocolate flavor that will leave everyone asking for more.

Appliances and Special Utensils

Ingredients

  • 4 tbsp unsalted butter, plus extra for greasing
  • 2 tbsp granulated sugar, plus extra for coating ramekins
  • 6 oz bittersweet chocolate, chopped
  • 1/2 cup whole milk
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 6 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Place a baking sheet in the oven to heat.

  2. Prepare Ramekins: Grease the insides of the soufflé dishes or ramekins with butter using a pastry brush. Coat with granulated sugar, tapping out the excess. This helps the soufflé rise evenly.

  3. Melt Chocolate: In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the bittersweet chocolate and 4 tablespoons of butter together, stirring occasionally until smooth. Remove from heat and set aside.

  4. Make Base: In a small saucepan, heat the milk until just boiling. Slowly whisk the hot milk into the melted chocolate mixture until well combined. Add the egg yolks, vanilla extract, and salt, whisking until smooth. Allow to cool slightly.

  5. Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add 1/2 cup granulated sugar, a tablespoon at a time, and beat on high speed until stiff, glossy peaks form.

  6. Fold Mixtures: Gently fold the chocolate mixture into the beaten egg whites with a rubber spatula until just combined. Be careful not to deflate the mixture.

  7. Fill Ramekins: Spoon the soufflé mixture into the prepared ramekins, filling them almost to the top. Run your thumb around the inside rim of each ramekin to create a small indention. This helps the soufflé rise straight.

  8. Bake: Place the ramekins on the preheated baking sheet and bake in the preheated oven for 18-20 minutes, or until the soufflés have risen and the tops are set but still slightly jiggly in the center.

  9. Serve Immediately: Remove the soufflés from the oven and serve immediately. They will begin to deflate after a few minutes, so enjoy them while they’re hot and puffy.

Indulge in the rich, airy delight of this classic Chocolate Soufflé, a dessert that perfectly balances a decadent chocolate flavor with a light, fluffy texture. Enjoy!