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Chocolate Soufflé with Raspberry Coulis

2023-02-15 - Written by: Emma Taylor

Dessert Chocolate Raspberry

Chocolate Soufflé with Raspberry Coulis

A decadent and rich chocolate soufflé paired with a sweet raspberry coulis.

Chocolate Soufflé with Raspberry Coulis

Ingredients

For the Soufflé:

  • 1 cup (200g) dark chocolate chips (at least 70% cocoa)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/2 cup (120ml) whole milk, at room temperature
  • 2 large egg yolks
  • 2 large egg whites

For the Raspberry Coulis:

  • 1 cup (150g) fresh raspberries
  • 2 tablespoons granulated sugar

Instructions

Prepare the Soufflé Mixture:

  1. Preheat your oven to 375°F (190°C). Butter six 1-cup ramekins and coat them with sugar.
  2. In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring occasionally.
  3. In a medium bowl, whisk together the flour, salt, and cream of tartar.
  4. In a separate large bowl, using an electric mixer, beat the egg yolks until pale. Add the sugar and beat until combined.
  5. Temper the egg yolk mixture by slowly pouring the melted chocolate into the eggs, whisking constantly.
  6. Sift the flour mixture over the chocolate mixture and gently fold to combine.

Prepare the Egg Whites:

  1. In a separate clean bowl, using an electric mixer, beat the egg whites until soft peaks form.
  2. Gradually add 1 tablespoon of sugar and continue beating until stiff, glossy peaks form.

Assemble and Bake the Soufflé:

  1. Gently fold one-quarter of the egg whites into the chocolate mixture to lighten it.
  2. Add the remaining egg whites in two batches, gently folding until no white streaks remain.
  3. Spoon the soufflé mixture into the prepared ramekins and smooth the tops.
  4. Place the ramekins on a baking sheet and bake for 35-40 minutes or until puffed.

Prepare the Raspberry Coulis:

  1. In a small saucepan, combine the raspberries and sugar. Heat over medium heat, mashing the berries with a spoon to release their juice.
  2. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the solids.
  3. Let cool to room temperature.

Serve:

  1. Run a knife around the edges of each soufflé and invert onto plates.
  2. Spoon the raspberry coulis alongside the soufflé.
  3. Dust with powdered sugar, if desired.

Note: This recipe is for a classic chocolate soufflé paired with a sweet raspberry coulis. Please ensure you follow proper food safety guidelines when preparing and consuming the soufflé.