Description
Luxurious chocolate soufflés promise pure indulgence from French culinary traditions. Rich, airy delights melt effortlessly on your palate, leaving behind a silky chocolate memory that lingers deliciously.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) dark chocolate (70% cocoa, chopped)
- 2 large eggs (separated)
Binding Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
Flavor and Finishing Ingredients:
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Powdered sugar (for dusting)
Instructions
- Prepare the oven environment at 375F (190C). Meticulously coat four ramekins with butter and sprinkle sugar to ensure smooth release.
- Create a silky chocolate base by melting dark chocolate and butter using a double boiler technique. Stir continuously until achieving a glossy, uniform consistency. Allow mixture to cool slightly.
- Whisk egg yolks, sugar, and vanilla extract until the blend transforms into a pale, luxurious cream. Carefully incorporate this mixture into the melted chocolate, ensuring complete integration.
- Cleanse and dry a separate mixing bowl. Vigorously whip egg whites with a salt pinch until soft peaks emerge. Gradually introduce remaining sugar, continuing to beat until peaks become firm and glossy.
- Delicately introduce one-third of whipped egg whites into chocolate mixture, using a folding motion to maintain airiness. Gently fold remaining whites, preserving the souffle’s delicate structure.
- Transfer the airy mixture into prepared ramekins, filling approximately three-quarters full. Trace a finger around ramekin edges to encourage even rising.
- Position ramekins on a baking sheet. Bake for 12-15 minutes, monitoring until souffles dramatically rise and tops appear golden and set.
- Immediately dust with powdered sugar and serve, capturing the ephemeral perfection of these delicate desserts.
Notes
- Gently fold egg whites to maintain their airy structure, using a spatula with light, sweeping motions to prevent deflating the delicate mixture.
- Use room temperature eggs for better volume and easier separation between whites and yolks, ensuring a more stable souffle rise.
- Prepare ramekins meticulously by buttering and sugaring thoroughly, creating a non-stick surface that helps the souffle climb the sides while baking.
- Serve souffles instantly after removing from the oven to capture their dramatic height and cloudlike texture before they begin to settle and lose their impressive puffiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 290
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg