Classic Hot Chocolate Souffle W Chocolate Cream Sauce
Indulge in the ultimate chocolate lover's dream with this Classic Hot Chocolate Soufflé paired with a luscious chocolate cream sauce. This elegant dessert boasts a rich, airy texture achieved by folding glossy, stiff peaks of whipped egg whites into a decadent dark chocolate base. Each ramekin is individually prepped to ensure a perfect rise, creating an impressive, towering treat that’s lightly dusted with powdered sugar for the final touch. The luxurious chocolate cream sauce—made with simmered heavy cream and melted dark chocolate—adds an irresistible, velvety finish to this already show-stopping dessert. Ready in just 40 minutes, this soufflé recipe is the perfect way to elevate any occasion while satisfying your most intense chocolate cravings.
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Recipe Information
Ingredients
- 1 tbsp Unsalted butter (for greasing)
- 3 tbsp Granulated sugar (for coating ramekins and soufflé mixture)
- 150 g Dark chocolate (70% cacao), chopped
- 2 tbsp Unsalted butter
- 2 tbsp Heavy cream (for soufflé mixture)
- 3 large Egg yolks
- 4 large Egg whites
- 0.25 tsp Cream of tartar
- 1 tsp Vanilla extract
- 1 tbsp Powdered sugar (for dusting)
- 100 g Dark chocolate (for cream sauce), chopped
- 125 ml Heavy cream (for chocolate cream sauce)
- 0.5 tsp Vanilla extract (for sauce)
Instructions
Preheat your oven to 375°F (190°C). Butter four 8 oz (240 ml) ramekins thoroughly and coat the insides with 1 tablespoon of granulated sugar, shaking off any excess. Place the ramekins on a baking sheet and set aside.
In a heatproof bowl set over simmering water (double boiler), melt the 150 g dark chocolate with 2 tablespoons of butter, stirring until smooth. Remove from heat and stir in 2 tablespoons of heavy cream. Let the mixture cool slightly.
Separate the egg yolks from the egg whites. Whisk the 3 egg yolks and 1 teaspoon of vanilla extract into the melted chocolate mixture until smooth.
In a clean bowl, beat the 4 egg whites with 0.25 tsp of cream of tartar using an electric mixer until soft peaks form. Gradually add 2 tablespoons of granulated sugar, one spoon at a time, and beat until glossy stiff peaks form.
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about ¾ full. Smooth the tops with a spatula and run your thumb around the inside edges of the ramekins to help the soufflés rise evenly.
Bake for 15-18 minutes, or until the soufflés have risen and have a slight wobble in the center. Do not open the oven during baking as it may cause the soufflés to collapse.
While the soufflés are baking, prepare the chocolate cream sauce. In a small saucepan, heat the 125 ml heavy cream over medium heat until it begins to simmer. Remove it from the heat, add the 100 g dark chocolate, and whisk until smooth. Stir in 0.5 tsp vanilla extract.
Serve the soufflés immediately, lightly dusted with powdered sugar and accompanied by the warm chocolate cream sauce on the side or drizzled over the top.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 27.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
