Print

Chocolate Soufflé Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This classic Chocolate Soufflé recipe delivers a light and airy dessert with a rich chocolate flavor, perfect for impressing guests or treating yourself. Featuring a smooth cocoa base combined with whipped egg whites, these soufflés rise beautifully in the oven and are finished with a dusting of powdered sugar for an elegant touch.

Ingredients

Scale

For the Ramekins

  • Cooking spray
  • 5 teaspoons granulated sugar (optional, for coating ramekins)

For the Soufflé

  • 1 cup powdered sugar
  • 1/2 cup unsweetened dutch-process cocoa powder (Valrhona recommended)
  • 2 tablespoons flour
  • 1/2 cup low-fat milk
  • 1/2 cup water
  • 4 egg whites
  • Pinch of cream of tartar
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons powdered sugar (for serving)

Instructions

  1. Prep Ramekins: Spray 8 (5-ounce) ramekins with cooking spray. Optionally, pour 5 teaspoons of granulated sugar into one ramekin and tilt it to coat the bottom and sides. Tap out excess sugar into the next ramekin and repeat until all ramekins are coated. Set aside.
  2. Preheat Oven: Heat the oven to 350 degrees F (175 degrees C) to prepare for baking the soufflés.
  3. Make Chocolate Base: In a small saucepan, whisk together powdered sugar, cocoa powder, and flour. Add milk and water and whisk until smooth. Cook this mixture over medium-low heat, whisking constantly, until it thickens, about 10-15 minutes. Transfer the chocolate mixture to a medium bowl to cool.
  4. Whip Egg Whites: Using an electric mixer with a whisk attachment, beat egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add 3 tablespoons of granulated sugar and continue beating until stiff peaks form. Set aside.
  5. Fold Ingredients: Whisk egg yolks and vanilla extract into the cooled chocolate mixture. Fold about a quarter of the whipped egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites just until combined.
  6. Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each almost to the top.
  7. Bake Soufflés: Bake in the preheated oven for 15 to 20 minutes, or until the soufflés have puffed up high above the ramekins and a toothpick inserted into the center comes out with moist crumbs.
  8. Serve Immediately: Sprinkle the soufflés with 2 to 3 tablespoons of powdered sugar and serve right away to enjoy their delicate texture.

Notes

  • Make sure all egg whites are free of yolk for optimal volume when whipping.
  • Serve soufflés immediately after baking as they deflate quickly.
  • Use a gentle folding method to keep as much air in the batter as possible for a fluffy soufflé.
  • Coating the ramekins with sugar helps the soufflé to climb the sides during baking.
  • Using dutch-process cocoa powder gives a richer chocolate flavor, but natural cocoa can be substituted.

Keywords: chocolate soufflé, classic soufflé recipe, airy chocolate dessert, baked chocolate dessert, elegant dessert

Find it online: https://amayaharis.com/chocolate-souffle-recipe/