Description
This classic French Chocolate Soufflé recipe delivers a rich, airy dessert with a deep chocolate flavor and a delicate, fluffy texture. Perfectly risen with a slightly jiggly center, these individual soufflés make an elegant and impressive treat for any occasion.
Ingredients
Scale
Chocolate Base
- 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 Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Prepare Ramekins: Preheat your oven to 375°F (190°C). Generously butter four small (6 oz) ramekins and dust them with granulated sugar, tapping out any excess sugar. Place the ramekins on a baking sheet to make transfer easier later.
- Melt Chocolate and Butter: In a small saucepan over low heat, melt the chopped chocolate and unsalted butter together, stirring constantly until smooth. Once melted, remove from the heat to prevent burning.
- Make the Flour-Milk Mixture: In another small saucepan, whisk together the flour and whole milk over medium heat. Continue stirring until it thickens into a paste-like consistency, about 2 to 3 minutes. Stir in the salt to season.
- Combine Milk Mixture and Chocolate: Remove the thickened milk mixture from heat and stir it into the melted chocolate mixture until combined. Allow it to cool slightly before whisking in the egg yolks, ensuring a smooth batter.
- Beat Egg Whites: In a clean mixing bowl, use an electric mixer to beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until the whites are glossy and stiff peaks form, indicating they hold their shape firmly.
- Fold Egg Whites into Chocolate Mixture: Gently fold one-third of the beaten egg whites into the chocolate base to lighten it. Then carefully fold in the remaining egg whites, avoiding deflating the airy mixture.
- 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 create a slight gap, helping the soufflés rise evenly as they bake.
- Bake: Place the baking sheet with ramekins in the oven and bake for 12 to 15 minutes, or until the soufflés have risen impressively and the centers remain slightly jiggly. Avoid opening the oven during baking to prevent collapse.
- Serve: Once baked, dust the soufflés with powdered sugar if desired, and serve immediately for the best texture and flavor.
Notes
- Ensure egg whites are at room temperature for maximum volume when beaten.
- Do not open the oven door during baking to avoid the soufflés collapsing.
- Serve immediately as soufflés start to deflate quickly after baking.
- Use good quality chocolate with at least 70% cacao for the best rich flavor.
- Gently folding the egg whites is critical to keep the batter light and airy.
