Chocolate soufflé, a quintessential French dessert, is renowned for its delicate, airy texture and rich, chocolatey taste. Often regarded as a culinary masterpiece, it is surprisingly simple to prepare with the right technique and a few essential ingredients.
Chocolate soufflé can be adapted in numerous ways to suit different tastes and dietary preferences. For a unique twist, add a tablespoon of your favourite liqueur, such as Grand Marnier or Bailey’s.
Ingredients
- 3 tablespoons unsalted butter (plus extra for greasing)
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup semisweet or dark chocolate, finely chopped
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Powdered sugar, for dusting
Method
- Preheat your oven to 190°C. Butter six ramekins and dust with granulated sugar, tapping out the excess. This helps the soufflés rise evenly.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a paste. Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the mixture thickens and starts to boil. Remove from heat and stir in the chocolate until fully melted and smooth. Add the vanilla extract and egg yolks, mixing well. Set aside to cool slightly.
- In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold a quarter of the egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
- Spoon the batter into the prepared ramekins, filling them to the top. Smooth the surface with a spatula and run a thumb around the inside edge to help the soufflés rise evenly.
- Place the ramekins on a baking sheet and bake in the preheated oven for 15-18 minutes, until the soufflés have risen and are set but still slightly jiggly in the centre.
- Dust with powdered sugar and serve immediately. Soufflés begin to deflate quickly, so timing is crucial.
Related Articles
