Never Fail Chocolate Souffles
Indulge in the decadence of **Never Fail Chocolate Soufflés**, a foolproof recipe that brings the magic of airy, bakery-style desserts right into your kitchen. Crafted with rich, 70% dark chocolate and a hint of vanilla, these soufflés are irresistibly luscious on the inside with a perfectly risen, delicate exterior. The recipe includes pro tips to ensure success every time, like greasing ramekins with upward strokes and creating a ridge to help them rise evenly. Ready in just under 35 minutes, these individual soufflés are the ultimate show-stopping treat for any occasion. Serve them straight from the oven with a dusting of powdered sugar or cocoa powder for a sophisticated finishing touch! Perfect for chocolate lovers, this elegant dessert combines simplicity and flair to impress your guests or satisfy your sweetest cravings.
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Ingredients
- 15 grams unsalted butter (plus extra for greasing)
- 60 grams granulated sugar (plus extra for coating ramekins)
- 100 grams quality dark chocolate (70% cocoa or higher), chopped
- 60 milliliters whole milk
- 3 large eggs, separated
- 0.5 teaspoons cream of tartar
- 0.5 teaspoons vanilla extract
- 1 teaspoons cocoa powder (optional, for garnish)
- 1 teaspoons powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 200°C (392°F). Lightly grease four 6-ounce ramekins with unsalted butter, ensuring you brush upward strokes on the sides to help the soufflés rise evenly. Add a small amount of granulated sugar to coat the inside of each ramekin, then tap out the excess.
Step 2
In a medium saucepan over low heat, melt the chopped dark chocolate and unsalted butter together, stirring constantly until smooth. Remove from heat and stir in the milk until fully combined. Let it cool slightly.
Step 3
Separate the egg yolks from the whites, placing the yolks in a small bowl and the whites in a large mixing bowl. Whisk the yolks into the slightly cooled chocolate mixture, then stir in the vanilla extract. Set aside.
Step 4
Using an electric mixer or a whisk, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating while gradually adding the granulated sugar, one tablespoon at a time, until stiff glossy peaks form.
Step 5
Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Step 6
Spoon the batter evenly into the prepared ramekins, filling them just below the rim. Run your thumb around the inside edge of each ramekin to create a "ridge"—this helps the soufflés rise straight.
Step 7
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the soufflés have risen with a slightly wobbly center.
Step 8
Serve immediately for the best texture and presentation. Optionally, dust with powdered sugar or cocoa powder for garnish.
Nutrition Facts
| Serving size | 395.5 grams (395.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1218 |
| Total Fat 71.40g | 92% |
| Saturated Fat 38.30g | 191% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 598mg | 199% |
| Sodium 260mg | 11% |
| Total Carbohydrate 115.20g | 42% |
| Dietary Fiber 12.00g | 43% |
| Total Sugars 90.40g | |
| Protein 29.40g | 59% |
| Vitamin D 160IU | 799% |
| Calcium 240mg | 18% |
| Iron 15mg | 83% |
| Potassium 1297mg | 28% |
Source of Calories