Chocolate Souffles
1 Picture
Ingredients
- 1/4 cup sugar plus additional for coating ramekins
- 8 ounces fine-quality bittersweet chocolate (not unsweetened)
- 3/4 stick (6 tablespoons) unsalted butter
- 2 tablespoons heavy cream
- 4 large egg yolks
- 7 large egg whites
- 1/4 teaspoon cream of tartar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
Step 2
Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
Step 3
In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
Step 4
Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
Step 5
Preheat oven to 375°F.
Step 6
Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
Step 7
Top soufflés with sauce and serve immediately.
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Chef Tips and Tricks
Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!
Ingredients
- 3 mugs
- 1 cup milk
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chunks or chips
- 4 eggs
- Salt
- Butter
- Brown sugar
Method
- Preheat the oven to 350°F.
- Set your stove on a low heat setting.
- In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
- Once the mixture thickens to a doughy texture, remove from the heat.
- Add chocolate chunks and stir thoroughly.
- Separate the egg yolks and egg whites into two separate bowls.
- Add the egg yolks to the chocolate mixture. Stir thoroughly.
- In a mixing bowl, beat the egg whites into stiff peaks.
- Add the whipped egg whites to the batter and gently fold them in.
- Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
- Pour the batter equally into each of the 3 cups.
- Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
- Serve and enjoy!
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