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Chocolate Soufflé with Raspberry Coulis and Shortbread Crust

2023-02-20 - Written by: Colette B. Dupont

Chocolate Soufflé Raspberry Coulis Shortbread Crust

Chocolate Soufflé with Raspberry Coulis and Shortbread Crust

A classic French dessert featuring a rich, dark chocolate soufflé atop a crumbly shortbread crust, finished with a sweet and tangy raspberry coulis.

Chocolate Soufflé with Raspberry Coulis and Shortbread Crust

Servings: 6-8

Ingredients:

For the Shortbread Crust:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg, lightly beaten

For the Chocolate Soufflé:

  • 3 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup whole milk, at room temperature
  • 2 large egg yolks
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract

For the Raspberry Coulis:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons Grand Marnier (optional)

Instructions:

Step 1: Prepare the Shortbread Crust

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, and salt.
  3. Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in the beaten egg until the dough comes together.
  5. Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/8 inch (3 mm).
  6. Cut out rounds using a cookie cutter or the rim of a glass. You should be able to get about 12-15 rounds.
  7. Place the shortbread rounds on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each round.

Step 2: Bake the Shortbread Crust

  1. Bake the shortbread for 18-20 minutes, or until it is lightly golden brown around the edges.
  2. Allow the shortbread to cool on a wire rack for at least 10 minutes before using it as the crust for your soufflé.

Step 3: Prepare the Chocolate Soufflé

  1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate.
  2. Remove the melted chocolate from the heat and whisk in the granulated sugar until well combined.
  3. In a separate bowl, whisk together flour, salt, milk, egg yolks, and vanilla extract.
  4. Add this mixture to the chocolate and whisk until smooth.

Step 4: Whip the Egg Whites

  1. In a clean, dry bowl, beat the egg whites until they begin to foam.
  2. Gradually add granulated sugar to the beaten eggs and continue whipping until stiff peaks form.

Step 5: Assemble and Bake the Soufflé

  1. Butter six (6-ounce) ramekins or soufflé dishes and coat them with granulated sugar (for a crispy top).
  2. Place a shortbread round in each prepared ramekin.
  3. Divide the chocolate mixture among the ramekins, pouring it over the shortbread crust.
  4. Top the chocolate mixture with whipped egg whites.
  5. Run your finger around the edges of each soufflé to create a slight "dip" for better rising.

Step 6: Bake and Serve

  1. Place the soufflés in the oven and bake at 375°F (190°C) for 25-30 minutes or until puffed.
  2. Remove from the oven and dust with powdered sugar.
  3. Allow to cool slightly before serving.

Raspberry Coulis:

  • In a small saucepan, combine raspberries and granulated sugar.
  • Cook over low heat, stirring occasionally, until the mixture thickens slightly (about 10-12 minutes).
  • If using Grand Marnier, stir it in just before serving.

Tips:

  • Make sure to temper your egg whites by whisking them when they're still cold and letting them sit at room temperature for about 30 minutes before whipping.
  • Don't open the oven door during baking; this can cause your soufflé to collapse!
  • For a more dramatic presentation, pipe raspberry coulis onto individual plates just before serving.