Dark Chocolate Soufflé

Dark Chocolate Soufflé

Chef Jeremy
Cook time: 60 mins
Servings: 3-4
Difficulty: Beginner

Let's indulge in the decadence of our Dark Chocolate Soufflé. This dessert is pure chocolate magic with a deep and rich flavor. Each spoonful is like a warm, velvety hug for your taste buds, making it the perfect treat for those who appreciate the finer things in life. Whether you enjoy it on a special occasion or whenever your chocolate cravings strike.

Print recipe

What you'll learn

  • Learn the delicate art of creating a soufflé, which involves whipping egg whites and gently folding them into a flavorful base.
  • Master combining dry and wet ingredients to create a cohesive batter.
  • Gain experience in tempering chocolate which is a crucial technique, ensuring the chocolate maintains its shine, snap, and smooth texture.

Mise En Place

Large Bowl
Knife
Paring Knife
Offset Spatula
Rubber Spatula
Pan Spray
Electric Mixer
Sauce Pot
Bowl
Sheet Tray
Large Bowl
Knife
Paring Knife
Offset Spatula
Rubber Spatula
Pan Spray
Electric Mixer
Sauce Pot
Bowl
Sheet Tray

Shopping List

Sugar, 3 tbsp + 2 tbsp for the remekins

Butter, 4 tbsp

Dark chocolate, 3/4 cup

Eggs (separated), 3x

Vanilla extract, 1 tsp

Salt, 1/4 tsp

Cream of tartar, 1/4 tsp

Prep

  1. Preheat your oven to 400°F.
  2. Spray your ramekins with pan spray and coat them with 2 tablespoons of sugar.

How to cook

  1. Put 1 inch of water in a medium pot over high heat and bring to a boil.
  2. Place a medium heat safe mixing bowl over the pot of boiling water
  3. Add the butter and chocolate and mix with a rubber spatula until melted and well combined. Once melted, remove from the heat.
  4. Whisk in three egg yolks, vanilla, and a pinch of kosher salt. In a separate large mixing bowl, beat three egg whites until frothy.
  5. Slowly sprinkle in 3 tablespoons of sugar and the cream of tartar bit by bit until you reach stiff peaks. Be careful not to over beat.
  6. Carefully fold the egg white mixture into the chocolate mixture in three additions. Mix until the egg whites are just incorporated and there are no streaks.
  7. Portion your batters into four ramekins and use an offset spatula to scrape the mixture so it is even and flat on the top.
  8. Using a paring knife or your finger, trace around the inside walls of the ramekin to create a channel between the souffle mixture and ramekin. This will help ensure a nice rise.
  9. Place all the souffles on a sheet tray and bake until the souffles have risen out of their container, the tops are fully set, and they jiggle just slightly, about 10–15 minutes.