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Chocolate Souffle Delight

2022-02-20 - Written by: Colette LaFleur

Dessert Chocolate

Chocolate Souffle Delight

A rich and decadent chocolate soufflé recipe, perfect for impressing dinner guests.

The title of the recipe

Introduction

Bonjour! Are you ready to indulge in a culinary masterpiece that will leave your taste buds singing? Look no further than this exquisite Chocolate Souffle Delight. This elegant dessert is a masterclass in texture and flavor, with a light-as-air soufflé rising above a rich, velvety chocolate sauce.

Ingredients

  • 1 cup (200g) dark chocolate chips (at least 70% cocoa)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (120ml) whole milk, at room temperature
  • 3 large egg yolks
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Butter six 1-cup ramekins and coat them with granulated sugar. Place the ramekins on a baking sheet lined with parchment paper.

Step 2: Melt the Chocolate

In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.

Step 3: Make the Soufflé Batter

In a medium bowl, whisk together the flour and salt. In a separate large bowl, using an electric mixer, beat the egg yolks until pale and thick. Add the sugar and whisk until well combined. Whisk in the flour mixture, then the melted chocolate.

Step 4: Fold in the Egg Whites

In another large bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture using a rubber spatula, being careful not to deflate the eggs.

Step 5: Pour the Soufflé Batter

Divide the soufflé batter evenly among the prepared ramekins, filling them about 3/4 of the way full. Smooth the tops with a spatula.

Step 6: Bake and Serve

Bake for 12-15 minutes or until puffed and set. Remove from the oven and let cool in the ramekins for 1 minute. Run a knife around the edges of each soufflé to release it, then invert onto plates. Dust with powdered sugar and serve immediately.

Step 7: Chocolate Sauce

In a small saucepan over low heat, melt the chocolate chips with 2 tablespoons (30g) unsalted butter until smooth and glossy. Remove from the heat and whisk in 1 tablespoon (15g) confectioners' sugar. Pour the warm sauce over the soufflé to serve.

Variations

  • For a dramatic presentation, sprinkle edible gold dust on top of the soufflé before serving.
  • To make individual servings, use smaller ramekins or mini cast-iron skillets.
  • Substitute milk chocolate chips for a sweeter flavor profile.