Recipe: Chocolate Soufflé
- FOR THE CHOCOLATE SOUFFLE:
- 1 tbsp unsalted butter
- 8 oz high quality semisweet chocolate, chopped
- 1 cup heavy cream
- 1 cup whole milk
- 4 large eggs, separated, plus 3 large egg whites (all at room temperature)
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- confectioners’ sugar, for dusting
- FOR THE WHIPPED CREAM:
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
- Make the chocolate souffle: Preheat oven to 375 °F. Grease 6 (6-ounce) soufflé molds or ramekins with the butter; set aside in refrigerator until needed.
- Place the chocolate, cream, and milk in a saucepan over medium-low heat and bring to a slow simmer, whisking until the chocolate is melted. Remove from heat and whisk in the 4 egg yolks. Set aside.
- In a clean and dry bowl, using a clean and dry wire whisk or electric beater, beat the 7 egg whites and the cream of tartar until soft peaks form. Add the granulated sugar and continue beating until the whites form stiff, glossy peaks. Stir a quarter of the egg whites into the chocolate mixture to lighten, then quickly but gently fold in the remaining egg whites just until combined.
- Place soufflé molds or ramekins on a baking sheet and ladle soufflé mixture into each one. Bake immediately until the soufflés have risen, the edges are set, and the centers are still creamy, 20-25 minutes.
- Make the whipped cream: Using either a wire whisk or an electric mixer, whip the cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Be careful not to over-beat. Set aside in refrigerator until ready to use.
- When the soufflés are done, use a fine mesh sieve or flour sifter to dust confectioners’ sugar over the tops of the soufflés. Puncture the tops and drop a dollop of whipped cream onto each one. Serve immediately
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6