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Did I say Chocolate??? Oh yeah, I did, and look at this ooey, gooey little treasure that I am about to share with you!!!
So for years now, I have been wanting to make a soufflé and I have never attempted to make one because I have always heard that they were so hard to make! I have always seen such beautiful recipes but the directions were always so detailed and have always scared me away if I am being honest!
So I set out to find a delicious soufflé recipe that would take no time at all to make. Let me tell you, I hit the jackpot with thisincrediblyeasy recipe!
There are a couple of things I want to touch on. One, when a soufflé comes out of the oven is going to be nice and tall and look like it’s about to pop out of the ramekin (look at the pictures above).
Note: Thesouffléwill fall a bit as it sits, this is normal. There are ways to make it not fall, but it was way too complicated in my opinion. Still taste the same fallen or not.
If you look at this picture (below) you can see that it has fallen about an inch. Again, this is normal.
This soufflé has a mouse like texture that is velvety and dreamy! It is supposed to be gooey and light and airy! This is normal too!
As you can see, I had no problem at all digging into my soufflé and I will definitely be making this again! Enjoy!
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Description
Here is the easiest and tastiest chocolate soufflé recipe that I have ever made!
Ingredients
- grass fed butter to rub on the ramekins
- rapadura (unrefined sugar)to dust the ramekins
- 3 oz of bittersweet chocolate cut into small shavings (I used Lindt 85% dark chocolate, it has no soy in it making it a great choice) If you are gluten free you can use Enjoy Life Mini Chocolate Chips
- 1/3 cup half and half
- 1/3 cup water
- 1/2 cup unsweetened cocoa powder
- 8 egg whites
- 1/2 cup rapadura unrefined sugar
- organic powder sugar for dusting (optional)
Instructions
- Preheat oven to 375 F.
- Rub 6 (3″ diameter) ramekins with butter on the bottoms and sides.
- Add a little sugar (rapadura) and move it around in the ramekin so that it coats the bottom and the sides of the dish. Discard any extra.
- In a small saucepan over medium heat, heat the half and half just until you see bubbles forming on the side of the dish.
- Remove from heat and add chocolate shavings and stir until melted.
- Place your chocolate mixture into a double boiler. Stir in unsweetened cocoa powder and water and stir until hot. Remove from double boiler when hot and set aside.
- In a deep metal dish, add 8 egg whites and beat on medium high speed until slightly foamy (about 1 minute).
- Start adding the sugar one tablespoon at a time and continue to beat the egg whites until sugar is all gone.
- Beat the egg whites until you have a soft peak (for me this was about 3 minutes). Do not over beat into a stiff peak.
- Fold in one third of the egg white mixture into the warm chocolate mix. Make sure you fold it in and NOT stir it in.
- Now add the chocolate mixture into the remaining egg whites (in the metal dish) and gently fold them in.
- Fold in only until the egg whites are well incorporated into the mixture. It is ok if you have some streaks in your batter.
- Fill the ramekins almost to the top, leaving 1/4″ space from the top.
- Wipe the rim of the dish to remove and batter or sugar from the rim.
- Bake for 14-16 minutes or until the top is lightly brown.
- Dust with powder sugar and serve immediately
Notes
This recipes was slightly adapted from Zen Can Cook
See nutritional information below this recipe. There are 6 servings in the recipe, the nutritional information given is for 1 serving.
FAQs
Nutrition Facts
- 2 tbsp ( 30 mL ) butter.
- 2 tbsp ( 30 mL ) all-purpose flour.
- Pinch pepper.
- ¾ cup ( 175 mL ) milk (1%)
- 4 egg yolks.
- 2 egg whites.
- ¼ tsp ( 1.25 mL ) cream of tartar.
Egg Yolks + Egg Whites – Eggs are separated for this recipe; the yolks are beat with the sugar, then mixed in with the melted butter and chocolate, while the egg whites are whipped to stiff peaks to give the souffle that wondrous volume. Sugar – Regular granulated sugar is all you need for this recipe.
What makes soufflé difficult? ›
“The hardest part of making a soufflé is when you incorporate the beaten egg white with yolks, and the rest of the batter. You have to be very careful to fold the egg whites slowly, so that they don't melt.” “A KitchenAid is the best investment if you want to make soufflés regularly.”
What is the difference between chocolate mousse and chocolate souffle? ›
What is the difference between chocolate mousse and soufflé? While both are light and airy chocolate desserts that contain eggs, mousse is custard-based, usually contains milk or cream, and is served cold. Soufflé has fewer ingredients, and is baked and served hot.
What makes a perfect soufflé? ›
According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.
What are the two main components of a soufflé? ›
The Basics
There are all kinds of soufflé, yet what they all share in common is their two constituent parts: a base made of flavored cream sauce or puree and a soft meringue made of beaten egg whites. The base of a soufflé gives it its flavor, while the meringue gives it its texture.
Why did my chocolate souffle fall? ›
Why Did my Chocolate Soufflé Fall? Over-mixed + deflated batter: Slowly and gently fold the whipped egg whites into the chocolate mixture in 3 additions, always being careful to avoid over-mixing and excessive deflating.
Is a soufflé eggy? ›
A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert.
How long can a soufflé sit before baking? ›
Most can sit for up to 30 minutes before baking. Others can even be prepared hours in advance. The key is in the ingredients. The lighter the base mixture, the longer it will hold.
Why does my soufflé crack? ›
Why did my soufflé crack? Similar to why a soufflé may deflate, they crack if they're dry or overbaked. It's better to pull out the chocolate soufflé from the oven earlier than later.
Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.
What is a fun fact about chocolate souffle? ›
The chocolate soufflé was not invented until the 19th century when chocolate became more widely available. The first chocolate soufflé recipe was published in a cookbook by Marie-Antoine Careme, who was a French chef and considered one of the greatest chefs of all time.
Why is my chocolate mousse not fluffy? ›
Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.
Is soufflé like custard? ›
The two main parts of a soufflé are a custard base (a creamy sauce) and egg whites that have been beaten to form a meringue. The custard base provides the flavor and the meringue provides the rising effect that soufflés are famous for.
What is a soufflé dish made of? ›
Soufflés are generally baked in ramekins or soufflé dishes: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides and fluted exterior borders.
What ingredient makes a soufflé rise? ›
A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.
What is Japanese soufflé made of? ›
Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites.
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