A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert.
Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish.
These individual-serving chocolate soufflés are dark and intense in flavor, yet with a light and not too sweet custardy texture are the perfect dessert for any special occasion. Make sure to use good quality dark chocolate in order to get that intense chocolate flavor, but if you prefer not too intense and slightly sweeter soufflé you can also use semisweet or milk chocolate for the recipe. For maximum satisfaction always serve a soufflé straight from the oven and a scoop of vanilla ice cream on top can be a great accompaniment.
Other Delicious Chocolate Recipes:
- 1 tbsp Butter 14g
- 1 tbsp All-purpose flour 10g
- 1/2 cup Cold milk 120ml
- 100 grams Dark chocolate 75% cocoa
- pinch salt
- 1/2 tsp Vanilla essence
- 1 medium size Egg yolk
- 2 medium size Egg whites
- 3 tbsp Sugar 40g
- Additional softened butter and sugar to coat the ramekins
- Cocoa powder to serve
- Generously butter 3 (9cm) ramekins and dust bottom and sides thoroughly with sugar, making sure sugar is covering all the butter inside the dish. Tap out the excess sugar. Set aside.
- Preheat your oven to 200℃ (400℉).
- In a saucepan melt butter over medium-low heat, add in the flour and whisk for about 1 minute until combined. Add in the milk and whisk until the mixture smooths out and thickens up slightly.
- Take it off the heat and pour it over the chocolate. Add in salt and vanilla essence, whisk until the chocolate completely melts and combined. Let cool only slightly (it should still be warm), then whisk in the egg yolk.
- In a separate bowl, using an electric mixer beat egg whites at medium speed until the mixture is fluffy. Add sugar, 1 tablespoon at a time, beating until whites hold firm peaks and look glossy.
- Gently whisk one-third of the egg whites into the chocolate mixture to lighten up the mixture. Then fold in the remaining whites until just combined. Now spoon the mixture into prepared ramekins. Rub your thumb around the inside of the rim to create about a ¼-inch space between the dish and the soufflé mixture. This will help the soufflé to rise straight.
- Transfer ramekins into a baking tray and bake until the soufflés are well risen and the tops are touched with brown, about 12 to 15 minutes (bake it a little more for a firmer soufflé). Remove from oven, dust with cocoa powder and serve immediately.