Easy Chocolate Souffle
Indulge in the decadence of this easy chocolate soufflé, a show-stopping yet surprisingly simple dessert that’s perfect for any occasion. Made with rich dark chocolate, velvety egg yolks, and fluffy whipped egg whites, this recipe creates a light and airy treat with an irresistibly gooey center. With just 25 minutes of prep time and a short 15-minute bake, these individual soufflés rise to perfection, all while requiring only a handful of pantry staples like cocoa powder, vanilla extract, and granulated sugar. Expert tips, such as coating the ramekins with cocoa powder and folding in egg whites gently, ensure an impressive rise every time. Dust them with powdered sugar, serve fresh from the oven, and prepare to wow your guests with this elegant and satisfying chocolate dessert! Perfect for dinner parties, date nights, or whenever a chocolate craving strikes.
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Recipe Information
Ingredients
- 120 grams Dark chocolate (at least 70% cocoa solids)
- 15 grams Unsalted butter
- 90 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 50 grams Granulated sugar
- 1 tablespoon Cocoa powder (for dusting)
- 3 large Egg yolks
- 4 large Egg whites
- 1 pinch Pinch of salt
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat your oven to 200°C (400°F). Grease 4 ramekins (about 6 ounces each) with butter, then dust them with cocoa powder. Make sure the inner walls are evenly coated to help the soufflés rise properly. Set the ramekins aside.
Place the dark chocolate and butter in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir until melted and smooth, then remove from heat. Allow it to cool slightly.
In a small saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat and slowly whisk the hot milk into the melted chocolate mixture until smooth. Stir in the vanilla extract.
In a medium bowl, whisk together the egg yolks and 25 grams of the granulated sugar until thick and pale. Gradually add the chocolate mixture into the yolks, whisking constantly until fully incorporated. Set aside.
In a clean, dry mixing bowl, combine the egg whites and a pinch of salt. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining 25 grams of granulated sugar and continue beating until the whites are glossy and hold stiff peaks.
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten the batter. Then, carefully fold in the rest of the egg whites, taking care not to deflate the mixture.
Divide the batter evenly among the prepared ramekins, filling them to just below the rim. Run a thumb around the inside edge of each ramekin to help create a neat rise in the soufflés.
Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and have a slightly jiggly center. Do not open the oven door while baking, as this can cause the soufflés to collapse.
Remove from the oven and dust the tops with powdered sugar. Serve immediately for the perfect warm and airy texture.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 23.2 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 370 mg | 8% | |
*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.
