Valentine's Day

Chocolate Soufflé

by:
February  4, 2014
4.5
2 Ratings
Chocolate Soufflé
Photo by yossy arefi
  • Serves 6
Author Notes

If the word soufflé has you quaking in your boots, rest easy. With a few pointers, even the most nervous cook can pull off this decadent dessert. At is very simplest, chocolate soufflé is made from a base of melted chocolate and egg yolks, lightened with meringue and baked until tall and impressive. —Yossy Arefi

What You'll Need
Ingredients
  • 1/3 cup sugar, plus extra to line the ramekins
  • 6 ounces semisweet chocolate
  • 1 tablespoon instant coffee or espresso granules
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • 3 large egg yolks, room temperature
  • 6 large egg whites, room temperature
  • Soft butter to grease ramekins
  • Chocolate sauce and whipped cream or vanilla ice cream to serve
Directions
  1. Preheat oven to 375 ºF.
  2. Generously butter six 8-ounce ramekins and sprinkle them with sugar. Place the dishes on a baking sheet.
  3. Chop the chocolate and melt it in a double boiler set over a pan of simmering water. When the chocolate is melted, remove from heat and whisk in the egg yolks, instant coffee, vanilla, and salt.
  4. While the chocolate is melting, whip the egg whites in a stand mixer until foamy. With the mixer running, slowly stream in the sugar and beat until stiff peaks form.
  5. Stir one third of the egg whites into the chocolate mixture to lighten it up. Gently fold in the rest of the egg whites (a few streaks are okay) and neatly divide the mixture between the prepared ramekins. If any soufflé batter gets on the rims of the dishes, wipe it away with your finger.
  6. Bake until the tops are set and beginning to brown, but the centers jiggle slightly, 15 to 20 minutes. Resist the urge to open the oven and peek to see if your soufflés are rising, the quick change in temperature can cause your soufflés to fall. Dust with powdered sugar and serve immediately with chocolate sauce and vanilla ice cream or whipped cream.
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  • pica-ae
    pica-ae
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    Rosalind Williams
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    Kmpollock
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    Yossy Arefi
Yossy Arefi
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.

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14 Reviews

pica-ae
pica-ae December 3, 2015
I used this recipe and the soufflés tasted amazing! They did collapse, though, but it was my first time making these and I am not put off to go and make them again.

My solution for having egg yolks left over was to make a quick Carbonara in the evening ;)
 
Rosalind W.
Rosalind W. March 1, 2015
I take the extra egg yolks and us them to thicken sauces or gravies. I usually store the beaten yolks in the freezer and add them to a Greek soup I make with chicken stock and lemon juice (I can't remember the name); it is simply delicious.
 
alienor
alienor March 1, 2015
would it be okay to use the egg whites from the carton rather than opening fresh eggs. when i use the whites from eggs then i am in a quandary how to use all the extra yolks..... so can i use egg whites from the carton?
 
Jim B.
Jim B. March 5, 2014
Yossy, in response to a previous comment you mentioned using Cream of Tarter instead of lemon juice. However, neither of those items appear in the list of ingredients? Most recipes I have for whipped egg whites call for the Cream of Tarter. Should that be listed as an ingredient??
 
L.c.
L.c. February 15, 2014
I didn't have good luck with this recipe. I found that the chocolate (I used Callebaut bittersweet) didn't melt well, I don't think it had enough fat in it as it was tough and gooey. Does it maybe need some butter?
 
luvfood
luvfood February 14, 2014
Would I be able to use chocolate chips, I know they may not give the same consistency but it's all I can find without possible "traces of nut" due to nut allergy in my family. Any rec on what brand chocolate good for nut allergy? Thanks!
 
Kmpollock
Kmpollock February 11, 2014
Thank you for this recipe - it looks amazing! Question: do you have a favorite chocolate sauce recipe for this soufflé? I have one, but the consistency is too thick. Thanks!
 
Barb168
Barb168 February 9, 2014
Yossy, this looks delicious. Would you give us a link to a good chocolate sauce?
 
Yossy A.
Yossy A. February 9, 2014
These are both great! http://www.davidlebovitz.com/2005/12/the-best-chocol/ and http://smittenkitchen.com/blog/2011/12/peppermint-hot-fudge-sauce/
 
Barb168
Barb168 February 9, 2014
Thanks, these look wonderful!
 
Lori C.
Lori C. February 8, 2014
Hello! I love your site! I am trying this recipe as we speak, however I wasn't sure when to remove the chocolate from the double boiler? I left it over the hot water as I started to add the egg whites, but quickly removed it! Hopefully mine will turn out as good as yours looked!
 
Yossy A.
Yossy A. February 8, 2014
Hi Lori, thanks for your comment. I clarified the instructions above to indicate that the egg whites should be folded in off of the heat. I hope you enjoy your soufflés!
 
Soha
Soha February 8, 2014
this recipe can be made at the most how many hrs before the dinner if i don't want to add cream of tartar?
 
Yossy A.
Yossy A. February 8, 2014
Hi Soha, you can use a small squeeze of lemon juice in place of the cream of tartar if you prefer. I would guess that you could make the batter 1-2 hours before you bake it.