Chocolate souffles
Chocolate soufflés are an elegant dessert featuring a fluffy texture and rich chocolate flavor. This step-by-step recipe helps you create them perfectly, ensuring they rise beautifully for an impressively indulgent treat.
Cook time 25 min
Prep time 20 min
Ingredients:
2 tbsp butter1/3 cup sugar
1 tbsp all-purpose white wheat flour
3/4 cup milk (1% fat)
6 eggs
3/4 cup dark chocolate
Chocolate souffles are a delightful and sophisticated dessert that are sure to impress your guests. With a luscious, airy texture and rich chocolate flavor, these souffles are perfect for special occasions or an indulgent treat at home. This recipe will guide you through the steps to create perfect chocolate souffles, ensuring they rise beautifully and taste divine.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease six 6-ounce (180ml) ramekins with butter, making sure to coat them evenly. Sprinkle sugar inside the ramekins, then tilt and rotate each ramekin to spread the sugar evenly and dump out any excess.
- In a medium saucepan over medium heat, melt the 2 tablespoons of butter.
- Once melted, add the flour and cook, stirring constantly, for about 1 minute to form a roux.
- Gradually whisk in the milk, ensuring no lumps form. Continue to cook and stir until the mixture thickens slightly, about 2-3 minutes.
- Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth.
- Separate the egg yolks from the whites, ensuring no yolk gets into the whites.
- In a mixing bowl, whisk the egg yolks lightly. Gradually pour in the chocolate mixture while continuously whisking to combine. Set aside to cool slightly.
- In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Gradually add the 1/3 cup of sugar, beating continuously, until you achieve stiff, glossy peaks.
- Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it.
- Carefully fold in the remaining egg whites until no white streaks remain, being cautious not to deflate the mixture.
- Divide the soufflé batter evenly among the prepared ramekins, filling them to just below the rim.
- Place the ramekins on a baking tray and transfer to the preheated oven.
- Bake for 15-18 minutes, or until the soufflés have risen and have a slight wobble in the center.
- Once done, remove the soufflés from the oven and serve immediately. Soufflés are best enjoyed while still puffed and warm.
With their impressive rise and rich chocolate flavor, these chocolate souffles are a dessert that will undoubtedly steal the show. The combination of velvety chocolate and a light, airy texture makes them a delight to eat. Follow these steps carefully, and you'll be able to create a dessert that's both elegant and delicious.
Chocolate souffles FAQ:
Bake the chocolate soufflés for 15-18 minutes at 375°F (190°C). They should rise and have a slight wobble in the center when done.
The soufflés should be puffed up with a slight wobble in the center. The exterior will be firm while the inside remains soft and airy.
Chocolate soufflés are best served immediately after baking, as they will deflate over time. You can prepare the chocolate base ahead and store it in the refrigerator, then fold in the egg whites and bake just before serving.
You can substitute semi-sweet chocolate or bittersweet chocolate for the dark chocolate if preferred. Adjust the sugar slightly if using sweeter chocolate.
Use six 6-ounce (180ml) ramekins for this recipe. Ensure they are greased and coated with sugar to help the soufflés rise.
Tips:
- Make sure the mixing bowls and utensils are spotless before beating the egg whites; any grease or residue can prevent them from whipping properly.
- Fold the chocolate mixture into the egg whites gently to retain as much air as possible for a perfect rise.
- Serve the souffles immediately after baking for the best texture and presentation.
Nutrition per serving
6 ServingsCalories 170kcal
Protein 10g
Carbohydrates 27g
Fiber 3.24g
Sugar 20g
Fat 22g
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