I make chocolate soufflés for a group dinner with friends and family. Since it’s a classic, you can serve it even if the dinner is a bit formal, requiring everyone to dress up and such. But you can also serve this as a dessert for reunions or small group gatherings. These chocolate soufflés are perfect for a casual type of gathering or party. Chocolates are meant to be enjoyed with the ones you love; and this is ideal to serve during those casual conversations with friends.
Check out what our friends from The Kitchn have to say about this recipe:
“I believe that everyone — each and every one of you — should try making a chocolate soufflé at least once in their lives. Not only are they one of the most heavenly things you can eat with a spoon, but they are a total confidence booster. I’m not going to say they’re easy, exactly, but they’re also surprisingly not all that hard. They’re just tricky enough that when you pull those domed cups out of the oven and carry them reverently to the table, you will feel like you really accomplished something great. In that moment, you are a cooking superstar.”
I know what you mean- they’re really a bit tricky when it comes to that part. However, everything is all worth it in the end. When you finally made this chocolate soufflé, you will feel that sense of accomplishment and you’ll be proud of yourself.
2 tablespoons Land O Lakes unsalted butter, plus extra to grease the soufflé dishes
8 ounces Ghirardhelli bittersweet chocolate, finely chopped
3 large eggs yolks from Eggland’s eggs
1/2 cup Domino sugar, divided, plus extra to coat the soufflé dishes
6 large egg whites from Eggland’s eggs
1 teaspoon McCormick vanilla extract
1/4 teaspoon Morton salt
- Heat the oven to 375°F.
- Prepare the soufflé dishes: Rub the insides of the ramekins or soufflé dish with butter. Coat with sugar by sprinkling a tablespoon of sugar in the bottom of each ramekin (or a scoop of sugar in the larger soufflé dish), and then tilting and tapping the dish to work the sugar into the corners and up the sides of the dish.
- Melt the chocolate: Combine the chocolate and 2 tablespoons of butter in a heatproof bowl. Set the bowl over a small saucepan of barely simmering water — make sure the bottom of the bowl doesn’t touch the surface of the water. (Alternatively, use a double-boiler.) Melt the chocolate, stirring occasionally, until completely smooth.
- Cool the chocolate slightly: Remove the chocolate from heat and stir in the vanilla and salt. Let the chocolate cool until still very loose, but just slightly warm to the touch.
- Whisk together the yolks and 1/4 cup of sugar: Transfer the yolks to a mixing bowl. Measure out 1/4 cup of sugar and sprinkle over the yolks. Whisking by hand or in a stand mixer with a whisk attachment, whisk the yolks and sugar together. They will start off bright yellow and will gradually lighten. The eggs and sugar are ready when light yellow in color, and the mixture forms ribbons that hold for a few seconds on the surface.
- Combine the chocolate and the yolks: Pour the yolks over the chocolate. Use a spatula to gently fold the chocolate and the yolks together until completely combined.
- Beat the eggs until frothy: Clean your mixing bowl thoroughly and make sure it is dry and free of any grease. Add the egg whites. Beat at gradually increasing speed until the whites are quite frothy and opaque.
- Add the sugar and beat until stiff peaks form: With the mixer running at medium speed, gradually add the remaining 1/4 cup of sugar to the egg whites. Once all the sugar has been added, increase the speed to high and beat the whites until they form stiff peaks.
- Lighten the chocolate base: Scoop about 1/4 of the beaten egg whites into the bowl with the chocolate base. Stir them in until no visible egg whites remain. This lightens the base and makes it easier to add the rest of the egg whites without deflating them too much.
- Gently fold the egg whites into the base in two batches: Scoop half of the rest of the egg whites on top of the chocolate base. Using your spatula, cut through the center of the mixture, scoop the spatula underneath, then gently lift and flip the mixture over onto itself; this is called folding the egg whites into the base (it helps prevent deflating them too much). Give the bowl a quarter turn and repeat the folding motion. Once this batch is nearly incorporated, add the remaining whites. Continue until you see no more visible egg whites in the base.
- Divide the soufflé batter between the prepared ramekins.
- Bake until the soufflés are puffed and the tops look dry: Bake small soufflés for 18 to 20 minutes, or one large soufflé for 35 to 40 minutes.
- Serve immediately!
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Quick Tip: Fold, don’t stir: Instead of stirring, which (again) deflates the whites a bit too much, use a folding motion to incorporate the whites into the base. Cut through the middle of the bowl with the edge of your spatula, scoop along the bottom of the bowl, and then flip the batter over onto itself. Continue doing this, turning the bowl, until everything is incorporated.
Thanks again to The Kitchn for this amazing recipe.