A foolproof chocolate souffle recipe that can be made ahead of time! This is a great recipe for Valentines Day or a special anniversary dinner!
- 1 tbsp (15 g) butter, melted
- 4 tsp (20 ml) sugar
- For Base:
- 1 egg yolk
- 2 oz (56 g) bittersweet chocolate
- 3 tbsp (45 ml) butter
- ½ tsp (2.5 ml) vanilla extract
- Large pinch of salt
- For Meringue:
- 2 egg whites
- 1/4 cup (50 g) sugar
- ½ tsp (2.5 ml) cream of tartar or 1 tsp (5 ml) white vinegar
- For Whipped Cream:
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (7 g) powdered sugar (icing sugar or confectioner’s sugar)
Brush each ramekin with the melted butter. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.
Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature. If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake.
Preheat oven to 400F (200C) While the oven preheats, whip the egg whites. Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy.
Then place one dollop of whites into the base and fold to lighten the base. Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.
Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top. Smooth off with a spatula so you have a flat consistent top.
Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.
Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.
Meanwhile while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable. Transfer to a serving bowl.
When soufflés are done remove from oven, dust with powder sugar and serve immediately.
Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.
- Make the base ahead. If using in less than an hour, leave on counter. If it will be more time, pop in fridge. When sitting down to dinner, remove and allow to come to room temp.
- Don’t skip the sugar coating. Coating each ramekin with the sugar, allows the egg mixture something to cling to as it rises up in the oven. It also gives a nice crunchy sweetness to the soufflés after it’s baked.
- Position oven rack on the lowest rung position. This will allow for your soufflés to bake a bit longer and rise up more, while making sure the tops don’t burn in such a hot oven.
- Right before you sit down to dinner do these 3 things:
- 1.) remove the base from the fridge rest on counter to allow it to come up to room temperature if you’ve refrigerated it.
- 2.) Place egg whites in a bowl so they come to room temperature and will be ready to be whipped.
- 3.) Measure out your sugar and have cream of tartar ready (or vinegar)
- After dinner is over, preheat oven to 400F (200C).
- It’s a good idea to to place an oven thermometer in the back of your oven to assure your oven is running at temperature and is in fact heated to 400F.
- The whipped cream should be pourable so it’s easy to pour into the soufflés. If you’ve over whipped it, just add more heavy cream to loosen it.
Keywords: Chocolate Desserts, Soufle Recipes, Chocolate Soufle, French Desserts, Desserts