Flourless chocolate souffles are simply delicious. They are, however, a little tricky. This is one of the easiest chocolate souffle recipes I have ever come across.Once you get the hang of them, they are relatively easy to make. When serving them for dessert, timing is a critical issue. I usually make the mixture up before hand, pour it into the ramekins, heat the oven up, and pop them in 25 minutes before serving dessert. By doing this, you’ll get an impressive souffle.
As always, there are some tips to making this dish. First, beat your egg whites, using an electric mixer on high speed, only for about 1 minute to 1 1/2 minutes. You certainly don’t want to over beat them or you won’t get the air bubbles you need to make the souffle rise. Secondly, you want to gently fold the whites into the chocolate mixture 1/3 at a time. There will be a temptation to stir, but you don’t want to do that. It’s the air thing again. Don’t fill the ramekins all they way to the top. If you do, the souffle will rise too much, flop over, and it will be all over your oven. In terms of presentation, you have to be fast with chocolate souffles, or any souffle for that matter, as they deflate very quickly. You only have a window of a couple of minutes. Lastly, if you want your souffle a little less sweet, simply reduce the sugar by a tablespoon or so.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 2 egg yolks
- 1/2 cup of granulated sugar
- 1/2 cup of semisweet chocolate chips
- 3 tbsp of milk
- 3 egg whites
- confectioners’ sugar for dusting
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- Servings: 2
- Level: Advanced
- Time: 35 minutes
- Cuisine: French, American
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Preheat your oven to 375 degrees F (200 degrees C).
- Spread softened butter all over the inside surfaces of the ramekin. Put about a tablespoon of sugar the bottom. Pick the ramekin up, tilt it on its side, and rotate it so the sugar covers the sides. Place them into the fridge or freezer so the butter doesn’t melt.
- Add the chocolate chips, sugar, and milk to a saucepan. Over medium heat, whisk continuously until a dark, consistent mixture is achieved. Set it aside to cool.
- Separate the egg yolks from the egg whites. I usually use my hands, but you can use an egg separator if you wish. Place two of the egg yolks and the egg whites in separate bowls. Beat the yolks, add them to the chocolate mixture, and whisk until they are combined.
- Using an electric mixer or whisk, beat the whites until they are foamy and bubbly. This should take about 10 – 15 seconds. Add the sugar in and continue to beat until you get stiff peaks – usually 1 minute or so.
- Add 1/3 if the whites into the chocolate mixture. Gently fold it together – do not stir it. Add the second third and fold. Add the last of the whites and continue to gently fold until you get a solid, brown, unified mixture.
- Pour the mixture into each ramekin so it comes about 1/2 to 3/4 of an inch from the top. Place the souffles on a baking tray, put them on the lowest rack of the oven, and bake them for about 25 minutes.
- Dust the top of souffle with confectioners sugar. Serve the chocolate souffles immediately and enjoy.
