The chocolate soufflé, a decadent and indulgent dessert, has a rich history that dates back to 18th-century France. The term “soufflé” comes from the French verb “souffler,” meaning “to blow” or “to puff,” which perfectly describes the dish’s signature light and airy texture. The soufflé gained popularity during the reign of King Louis XV, as it became a favorite at the royal court and among aristocrats.
The flavor profile of a chocolate soufflé is an exquisite balance of intense chocolate richness and a delicate sweetness. It is made primarily with high-quality dark chocolate, eggs, sugar, and butter. The chocolate is melted and combined with egg yolks and sugar to create a smooth, velvety base. In a separate bowl, egg whites are whipped to stiff peaks and gently folded into the chocolate mixture. This process gives the soufflé its characteristic rise during baking, resulting in a beautiful, golden, and puffy top.
Over the years, the chocolate soufflé has become a classic and sought-after dessert in many fine dining establishments around the world. Its allure lies not only in its divine taste but also in the theatrical presentation. As it emerges from the oven, the soufflé’s magnificent rise is a sight to behold, often eliciting gasps of delight from diners.
When served, a well-prepared chocolate soufflé is best enjoyed immediately. The delicate structure means it can deflate relatively quickly, so it should be served as soon as it comes out of the oven. Accompaniments can vary, but a dusting of powdered sugar or a scoop of vanilla ice cream are popular choices to complement the rich chocolate flavor. The experience of indulging in a warm, freshly baked chocolate soufflé is nothing short of a divine treat for any dessert connoisseur.
Chocolate Soufflee
Ingredients
- 4 Oz bittersweet chocolate finely chopped
- 3 Tbsp unsalted butter plus extra for greasing the ramekins
- ½ Cup granulated sugar divided
- 3 large egg yolks
- ¼ Cup all-purpose flour
- 1 Cup whole milk
- ¼ Tsp salt
- 5 large egg whites
- ¼ Tsp cream of tartar
- Confectioners' sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Grease four 8-ounce ramekins with butter and coat them with some granulated sugar, tapping out any excess.
- In a heatproof bowl, melt the chopped chocolate and butter over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth, then remove from heat.
- In a separate saucepan, combine 1/4 cup of granulated sugar, flour, milk, and salt. Cook over medium heat, whisking constantly until the mixture thickens, about 2 minutes. Remove from heat.
- Add the egg yolks to the thickened milk mixture one at a time, whisking well after each addition. Stir in the melted chocolate mixture until fully incorporated.
- In a clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
- Gently fold a third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
- Divide the soufflé batter among the prepared ramekins, filling them almost to the top.
- Place the ramekins on a baking sheet and bake in the preheated oven for about 12-14 minutes or until the soufflés have risen and are set but still slightly jiggly in the center.
- Dust the tops with confectioners’ sugar and serve immediately for the best texture and flavor.
