You are sure to fall in love with this Chocolate Soufflé!
Nothing says France more than a soufflé. And a chocolate one at that.
Check out the video below to learn how to make this chocolate treat!
When I was in Paris a few years ago my family and I spent 10 days exploring every inch of the city, including it’s amazing cuisine. In fact I spend an afternoon learning how to make authentic macarons from Le Cuisine, an English-speaking cooking class taught by Parisian chefs.
But today is not about macarons. Or escargot or croissants or baguettes. Today we are focusing on the beautiful (and temperamental) Chocolate Soufflé.
There are two components in a soufflé:
- Beaten Egg Whites
- A Creamy Yolk Sauce or Base
While these two components are relatively simple, it’s important to keep a close on the whipped egg whites (or meringue). Over whipping the egg whites will result in a chocolate soufflé that rises then instantly falls. Under whipping doesn’t give the eggs the boost they need to grow.
To ensure the perfect chocolate soufflé you need to make sure your egg whites are whipped just until the meringue is stiff and folded in very carefully. The more you fold the more the air is pressed out. But if you do not fold the meringue in completely the soufflé will not rise properly.
The best soufflés are baked in pans which are steep and have straight sides. If you are looking for a soufflé dish this one from BIA Cordon Bleu is perfect for this recipe.
See, I told you it was finicky.
However you can do it! Just follow along with the recipe (and the video!) to ensure your chocolate soufflé comes out perfectly every time.
If you love this Chocolate Soufflé you should check out my other desserts.
Here’s my recipe for my French Chocolate Soufflé
Light and airy Chocolate Soufflé from France
- 1 Tbsp butter
- 2/3 cup sugar divided
- 4 oz dark chocolate chopped
- 1/4 cup milk
- 4 eggs separated
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Preheat oven to 375°F. Butter soufflé dish and sprinkle in 1 Tablespoon of sugar. Shake mold to coat in sugar.
Melt chocolate in microwave until melted, about 45 seconds. Whisk in milk and 1/3 cup sugar and mix until smooth. Add egg yolks and whisk to combine making sure all yolks are incorporated. Set aside.
In large bowl whip together egg whites, cream of tartar, and salt. When the whites are beginning to stiffen add remaining sugar and whip until stiff peaks form.
Remove 1/4 cup of the beaten egg whites and whisk into the yolk mixture. Add the yolk mixture to the egg whites and fold with a rubber spatula to combine gently.
Pour batter into prepared mold and smooth. Place in oven, immediately turn the oven down to 350°F and bake until golden and barely wiggly in the middle, about 30-35 minutes. Dust with powdered sugar and serve immediately.