Chocolate Soufflé - Light and Fluffy French Dessert
A Chocolate Soufflé is a decadent and elegant dessert that’s light, airy, and full of rich chocolate flavor. It's the perfect way to impress guests or treat yourself to a fancy dessert at home. The soufflé rises beautifully in the oven, creating a tender crust on top with a soft, molten center. With just a few ingredients and careful preparation, you can master this classic French dessert.
Ingredients
- 4 oz (115g) bittersweet chocolate (at least 70% cocoa), chopped
- 2 tbsp (30g) unsalted butter, plus extra for greasing
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Powdered sugar (for dusting)
Directions
Preheat the oven to 375°F (190°C). Grease four individual soufflé ramekins with butter, ensuring the sides are thoroughly coated. Dust the inside of each ramekin with a small amount of sugar, tapping out any excess.
Melt the chocolate. In a heatproof bowl, combine the chopped chocolate and butter. Place the bowl over a pot of simmering water (double boiler method), stirring occasionally until both are fully melted and smooth. Remove from heat and let it cool slightly.
Whisk the egg yolks. In a medium bowl, whisk the egg yolks with 2 tablespoons of sugar and vanilla extract until smooth and pale. Slowly stir in the melted chocolate until combined.
Beat the egg whites. In a separate clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer. Gradually add the remaining sugar (2 tablespoons) and continue beating until stiff, glossy peaks form.
Fold the mixture. Gently fold a third of the beaten egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites, ensuring you don’t deflate the batter. The key is to keep the mixture light and airy.
Fill the ramekins. Spoon the soufflé mixture into the prepared ramekins, filling each about 3/4 full. Run a thumb around the inside edge of each ramekin to help the soufflés rise evenly.
Bake. Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the soufflés have risen and the tops are set but still slightly wobbly in the center.
Serve immediately. Dust the tops with powdered sugar and serve straight out of the oven for the best texture and flavor.
Recipe tips
Make sure the egg whites are whipped to stiff peaks, as this is what gives the soufflé its signature rise. Use high-quality chocolate with at least 70% cocoa content for a rich, intense flavor. Be gentle when folding the egg whites into the chocolate mixture to keep the batter airy. Serve the soufflés immediately after baking to enjoy their airy, molten texture.
Nutrition Facts (per serving)
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