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This light, fluffy melt in your mouth decadent chocolate souffle is also super easy to make! Perfect for entertaining or when you get in trouble….
The chocolate souffle…the dessert of decadence, light and fluffy, with a rich creamy center. I always thought the souffle was something I would never learn to cook, as I am no pastry chef. But hell, I love to cook and eventually decided I needed to learn.
Souffle making is much easier than it sounds. This simple recipe will show you how to make a beautiful light, airy, melt-in-your-mouth chocolate souffle. A perfect recipe to serve at a dinner party to impress your guests.
The batter can be made up to 24 hours in advance, placed in ramekins and refrigerated, to be cooked the next day.
The key to a good souffle is to keep it airy and moist. An overcooked souffle will be dry, and an over-mixed souffle will fall flat. We don’t want either of these! It should be fluffy and always moist, if not slightly liquefied, in the middle.
NOTE: The key to this light, airy souffle is ensuring your egg whites are beaten to medium peaks. If your egg whites are not peaking, your souffle will not have the right consistency. Souffles are meant to be served immediately; they will start to fall after 5-10 minutes.
Start by pre-heating the oven to 400 degrees. Generously butter 4 ramekins and sprinkle with granulated sugar. This prevents the batter from sticking to the ramekins.
It is important your egg whites reach the right consistency for your soufflé to come out fluffy.
Once your egg whites have been properly mixed, it is time to prepare the chocolate batter. I find using a cream base for the batter results in a creamier souffle. The melted chocolate paired with the heavy whipping cream provides the creamy consistency we are looking for. The vanilla extract is used as a flavor enhancer in this recipe; it helps the chocolate taste more like chocolate. Some day, I will make my own vanilla extract, but for now the store bought will have to work.
The batter should be light and fluffy and still full of the air bubbles from the egg whites.
Fill each ramekin halfway full with the batter. Add a piece of the milk chocolate in the center of each. Top them off with the remaining batter.
If you would like some variation, try adding marshmallows, vanilla cream, caramel or raspberry sauce in place of the milk chocolate pieces. Just note that I have not tried these out, so I can’t guarantee how it will turn out.
But I say go for it – be adventurous! I’d love to hear how it turned out.
Place the ramekins on a baking sheet and bake for 12 minutes, or until the souffle rises. Again, be careful not to over bake, or your souffle will become dry.
My philosophy? Always better to under cook than overcook (this works for most things). Rotate the baking sheet halfway through to account for any uneven oven temperatures.
Dust with a little powdered sugar and serve immediately.
Did you make this recipe? Leave me a comment below and let me know how they turned out!
Light and fluffy, rich and decadent, this easy Chocolate Souffle Recipe is the perfect special occasion dessert.
- 2 tbsp. unsalted butter, room temperature
- 1/3 cup granulated sugar, plus additional for ramekins
- 3 egg whites, room temperature
- 3 egg yolks, room temperature
- 1/8 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 5 1/2 oz. unsweetened dark chocolate, broken into small pieces
- 2/3 cup whole milk
- 1 tbsp. cornstarch
- 1/3 cup heavy whipping cream,
- 6 small pieces of milk chocolate
- Powdered sugar (for serving)
Preheat the oven to 400 degrees and place the chocolate pieces in a medium to large sized bowl.
Add milk and cornstarch in a saucepan and whisk over medium heat until brought to a simmer. Cook, stirring constantly, until thick, about 1 minute. Pour over chocolate pieces and stir until chocolate is fully melted.
Combine the egg yolks, whipping cream and vanilla extract in a bowl and whisk. Slowly mix the egg yolk mixture into the chocolate mixture and set aside.
Using a hand or a stand mixer, beat the egg whites in a separate bowl until they become frothy. Add the cream of tartar. Add the sugar, a little at a time while beating, until stiff glossy peaks form. This should take about 5-7 minutes.
- Gently fold in the egg whites, being sure not to over mix. The batter should be light and fluffy and still full of the air bubbles from the egg whites.
- Fill each ramekin halfway full with the batter. Add a piece of the milk chocolate in the center of each (this step is optional but I love it). Top them off with the remaining batter.
Place the ramekins on a baking sheet on the bottom rack and bake for 10-12 minutes, or until the souffle rises and a toothpick comes out clean. Rotate the baking sheet halfway through to account for any uneven oven temperatures.
Dust with a little powdered sugar and serve immediately.
- Use the best, richest chocolate you can find for the best results. Always use dark, unsweetened (baking) chocolate. I never recommend cocoa powder.
- To enable the egg whites to whip properly, use room temperature whites. The cream of tartar also help the egg whites get the right consistency.
- Be careful not to overmix the batter when folding in the egg whites. The batter shold be fully mixed, but should have a light and airy texture. Over mixing will impact how well the souffles rise.
- Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
- For a super clean look, run a knife edge across the top of the ramekin to smooth the batter.
- Always bake a souffle on the bottom rack for the best results.
- To test for doneness, stick a toothpick in the center of the souffle. If it comes out clean, souffle is done. If not, bake another 2-3 minutes and test again.
- Souffles should have risen about 1-3" above the edge of the ramekin when done. Note if egg whites were not beaten enough, cold egg whites were used, or batter was overmixed the souffle may not rise as high as expected.
- Souffles are meant to serve immediately. They will start to fall after about 5 minutes.
How did your chocolate souffle turn out? Was it easier to make than you expected? Did you add anything different to the middle and how did it turn out?