Chocolate Soufflé may be quite intimidating and fickle. However, they can be quite simple with the right recipe. This dessert doesn’t need to be a distant dream, you can easily make this at home. Bringing this to your next dinner party is sure to wow the crowd!
|Total time||1 hour 20 minutes|
- 1 cup room temperature butter for the baking dish
- ¼ cup sugar and more for the baking dish
- 8 ounces of finely chopped semisweet chocolate or 1 cup of semisweet chocolate chips
- 1 teaspoon of vanilla extract, preferably pure
- 3 large egg yolks, slightly beaten
- 4 large egg whites
- ¼ teaspoon cream of tartar
- Firstly, preheat your oven to 350℉/180℃. Lightly butter a 1 ½ – quart tall-sided baking dish. Coat with sugar, tap the back to get rid of the excess. Then set the dish on a rimmed baking sheet.
- Simmer water in a pot and add a large heatproof bowl on top.
- Add the chocolate, vanilla, and ¼ cup of water to the bowl.
- Stir until it combines and has a smooth consistency, roughly 10 minutes.
- Remove the bowl and let the mixture cool for around 20 or until room temperature.
- Gently combine the egg yolks to the mixture and set them aside.
- Add the egg whites to a large bowl and while using an electric beater, add the cream of tartar and mix on medium-high until you can see soft peaks form, about 5 minutes.
- With a rubber spatula, fold in the egg whites to souffle the mixture by gently cutting it down the middle and lifting some of the bases from the bottom of the bowl to the top.
- Continue to do this by rotating the bowl as you go along, once just combined, stop.
- Now you can put the mixture into the dish, smooth the top, and pop it in the oven. Bake until the souffle is puffed which will take around 30 to 35 minutes.
- Serve immediately and enjoy!
Notes From Healthier Me Today
- Make sure to not overbeat the egg whites.
- Do not open the oven for the first 25 minutes of baking your Chocolate Soufflé
- If you’d like to add some finesse, dust some confectioners sugar over it before serving.
- As it cools it will lose volume and collapse, so the sooner it’s consumed the better.
Do You Want to Make the Perfect Chocolate Soufflé at home?
White Soufflé Ramekins:
Disposable Soufflé Cups: