The Best Chocolate Souffle Ever
Indulge in a show-stopping dessert with *The Best Chocolate Soufflé Ever*, the ultimate recipe for creating light, airy, and decadently rich chocolate soufflés at home. Featuring premium dark chocolate (60-70% cocoa) and a touch of vanilla, this classic French treat combines luscious molten chocolate flavor with a beautifully risen, cloud-like texture. The recipe masterfully balances sophistication with simplicity, utilizing the double boiler method and gently folded egg whites for a perfect rise every time. Ready in just 35 minutes, these individual soufflés are baked to perfection in buttered and sugared ramekins, with golden crusts that give way to warm, soft interiors. Serve them fresh out of the oven with a dusting of powdered sugar for an elegant dessert sure to impress! Perfect for dinner parties, romantic evenings, or anytime you want a wow-worthy indulgence.
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Ingredients
- 1 tablespoon Unsalted butter (for greasing)
- 2 tablespoons Granulated sugar (for dusting the ramekins)
- 170 grams Dark chocolate (60-70% cocoa)
- 2 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 4 Large eggs (separated into yolks and whites)
- 0.25 cup Granulated sugar (for the egg whites)
- 0.125 teaspoon Salt
- 1 tablespoon Powdered sugar (for garnish, optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly butter the insides of four 6-ounce ramekins. Add a small amount of granulated sugar to each ramekin, tilting to coat the sides evenly. Tap out the excess sugar and set the ramekins aside.
Step 2
Melt the dark chocolate and the 2 tablespoons of unsalted butter in a heatproof bowl set over a pot of simmering water (double boiler method), stirring frequently until smooth. Remove from heat and allow to cool slightly.
Step 3
In a small saucepan, warm the milk over low heat until steaming but not boiling. Gradually whisk the warm milk into the melted chocolate until fully incorporated. Stir in the vanilla extract. Let the mixture cool for 5 minutes.
Step 4
Whisk the 4 egg yolks into the chocolate mixture, one at a time, until smooth and glossy.
Step 5
In a clean, dry bowl, beat the 4 egg whites and salt with an electric mixer on medium speed until soft peaks form. Gradually add the 1/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until they reach stiff, glossy peaks.
Step 6
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, using a spatula and a gentle motion to avoid deflating the mixture.
Step 7
Divide the soufflé batter evenly among the prepared ramekins, filling each about 3/4 full. Run your thumb around the inside rim of each ramekin to create a slight edge; this will help the soufflés rise evenly.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and the tops are set but still slightly wobbly in the center.
Step 9
Remove from the oven and dust with powdered sugar, if desired. Serve immediately, as the soufflés will begin to deflate as they cool.
Nutrition Facts
| Serving size | 489.8 grams (489.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1970 |
| Total Fat 130.50g | 167% |
| Saturated Fat 72.60g | 363% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 844mg | 281% |
| Sodium 380mg | 17% |
| Total Carbohydrate 170.30g | 62% |
| Dietary Fiber 18.20g | 65% |
| Total Sugars 132.00g | |
| Protein 27.30g | 55% |
| Vitamin D 202IU | 1008% |
| Calcium 370mg | 28% |
| Iron 15mg | 85% |
| Potassium 1488mg | 32% |
Source of Calories