How To Make Chocolate Soufflé

choc soufle

This delicious chocolate soufflé is thick and overflowing with chocolate flavor. Not too sweet, but sweet enough to make up for the strong chocolate flavor. This soufflé’s texture has three layers, which contributes to its wonderful flavor. The top layer is thin and crisp, with cracks. Then you reach into the center to find a rich molten chocolate sauce reminiscent of lava cake. The lower layer is light and breathable, just like a chocolate mousse. The flavors just melt in your mouth, leaving you with a smooth velvety aftertaste.
Soufflé has an image of being tough and complex to prepare, but if you grasp the technique, they’re very simple. This recipe requires only seven main ingredients: Cadbury chocolate, butter, sugar, eggs, vanilla, tartar (or white vinegar), and salt. With these ingredients, you can make delicious soufflé on your own.

melt choc

Melt the Chocolate
The first step is melting the chocolate (you can also replace the chocolate with coffee to make coffee soufflé). You can start by melting 4oz chocolate semi-sweet baking squares over a double boiler. If you do not have a double boiler, simply set a large heat-resistant glass bowl over a smaller saucepan. 1 inch of water in the saucepan in the bowl should not meet the water. Melt the chocolate in a small saucepan over medium heat until smooth. 1 tbsp. butter, 1 tsp. vanilla extract, and a sprinkle of salt Cool for a few minutes. If you want, you can melt the chocolate in the microwave. Chop the chocolate into little pieces that are all the same size. In a microwave-safe dish, melt the chocolate in 30-second increments, stirring after each.

Preheat the Oven
The next step is preheating the oven. Preheat the oven to 400 degrees Fahrenheit and place a grid on the bottom rail. This allows the Soufflé to cook from below and rise a little bit. This will also prevent the top from becoming too yellow before cooking.


Prepare the Ramekins
After that, you need to prepare the Ramekins. Brush the bottom and sides of the baking pan with melted butter, then sprinkle with sugar. The sugar provides something for the soufflé to cling to as it rises. The result of this formula depends on the size of the form. It makes 3-4 tiny ramekins, 2-3 medium ramekins, or 2 big ramekins. It also depends on how full they are. You can try to fill yours to the top to have a beautiful rise above.


Prepare the Meringue
Now you can move to make the meringue. Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whip the egg whites until stiff peaks form. How do you know when you’ve reached the stiffest peaks? When you stop the beater, and the meringue does not move. Lift your whisk and there should be a beautiful point on the top. Before separating the eggs, make sure the eggs are at room temperature. Cold egg whites take significantly longer to beat than room-temperature egg whites. To bring the eggs to room temperature, let them out for an hour or set them in a dish of warm water for 5-10 minutes and cover it with cling wrap.

choc mix

Prepare the Chocolate Mixture
After you have done with the meringue, now is the time to prepare the chocolate mixture. As the chocolate cools, it will harden and seem dull; however, after you whisk in your egg yolks, it will be smooth and shiny again. You need to combine the meringue with the chocolate mixture. To lighten the density of the chocolate mixture, stir in one-third of your meringue. Stir in the remaining meringue in two equal parts until no white streaks remain, using an under and over motion to keep as much air in the meringue as possible since this is what gives the soufflé its structure. When finished, the batter should resemble a soft chocolate mousse.

choc ramekins

Fill in the Ramekins
The second last step is you need to fill in the ramekins. Scoop the batter into the ramekins that have been prepared. Fill each ramekin 3/4 full or fill it to the top and smooth the surface with the flat side of a knife. Then, approximately ¼ inch deep, rub your thumb down the inside border of the ramekin, creating a tiny hole between the batter and the ramekin. As the mushrooms grow, they will form a nice round tip and prevent them from breaking. Before placing the pan on the baking sheet, dry the pan with a clean kitchen towel.

Bake the Soufflés
The last step is to bake the Soufflés. Bake for 10-12 minutes on the bottom rack at 400°F.If you use a 4-ounce baking cup, it will take exactly 10 minutes, although your oven may be slightly different. A 6oz baking cup needs 1113 minutes, and an 8oz baking cup needs 1315 minutes. During the last five minutes, the soufflé will rise. While your soufflé is baking, do not open the oven door. The influx of chilly air may have an impact on the increase. To check on them, simply switch on the oven light and peek through the glass. After that, you can take out the soufflé from the oven and serve it with your favorite plate and enjoy!

Post Author – Helen Lee

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