There's something truly magical about a perfectly risen chocolate soufflé, its rich aroma wafting through the kitchen. This gourmet version promises an indulgence that’s both light and luxurious — perfect for special occasions or when you simply want to treat yourself.
The star here is the dark chocolate — go for at least 70% cocoa for a deep, intense flavor. Unsalted butter adds richness, while a touch more is used to grease the ramekins, ensuring they slide right out. All-purpose flour helps stabilize the soufflé without weighing it down. Whole milk is key to the creamy texture. A splash of vanilla extract enhances the chocolate’s flavor. The egg yolks enrich the batter, while the egg whites, beaten to peaks, give it that signature lift. Cream of tartar stabilizes those egg whites to keep them firm. Finally, granulated sugar sweetens the mix, and a dusting of powdered sugar gives a lovely finish.
Pair these soufflés with a scoop of vanilla ice cream for a delightful contrast in temperature and texture. A few fresh raspberries or a drizzle of raspberry coulis can also add a lovely tartness that balances the richness of the chocolate.
First, preheat your oven to 375°F (190°C). While it's warming up, take a moment to grease four 8-ounce ramekins with a good swipe of butter. Dust them with flour, then tap out any excess. This little step ensures your soufflés rise evenly.
Now, let's get that chocolate melted. In a heatproof bowl over simmering water, melt the dark chocolate and unsalted butter together. Stir until it's gloriously smooth, then remove it from the heat. Stir in the all-purpose flour until you have a thick, glossy mixture.
Next, slowly whisk in the whole milk and vanilla extract. The goal here is a smooth, silky batter. In a separate bowl, beat the egg yolks and whisk them into your chocolate mixture.
Grab another bowl and beat the egg whites with cream of tartar until you see soft peaks. Gradually add the granulated sugar and beat until you have stiff, glossy peaks. This is crucial for that soufflé rise.
Now, fold a third of the egg whites into your chocolate mixture to lighten it up. Then, carefully fold in the rest, being gentle to keep all the air you whipped in. Divide the batter among your ramekins, filling them about three-quarters full. Run your thumb around the edge of each ramekin, which helps the soufflés rise evenly.
Place them on a baking sheet and slide them into the oven. They'll need about 18 minutes to rise beautifully, with the tops set but still jiggly in the center. Pull them out, dust with powdered sugar, and serve immediately with a dollop of whipped cream.
Share