Decadent Chocolate Soufflé
Decadent Chocolate Soufflé
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing
- 115 grams dark chocolate, 60–70%, chopped
- 2 tablespoons cream
- 2 large eggs, room temperature, separated
- 2 tablespoons granulated sugar, plus more for coating ramekins
- 1 pinch salt
- 1 splash vanilla extract or vanilla bean paste
- as needed powdered sugar, for dusting (optional, for serving)
- as needed vanilla ice cream, (optional, for serving)
Instructions
- 1
Prepare 2 - 7oz ramekins. Generously grease the ramekins with softened unsalted butter, making sure to brush upwards along the sides for better rise. Coat the buttered ramekins with granulated sugar, shaking to ensure even coverage. Place the coated ramekins in the fridge to chill.
⏱️ 5 min
- 2
In a heatproof bowl, combine the 115 grams of chopped dark chocolate (60–70%) and 4 tablespoons of unsalted butter. Place the bowl over a pot of simmering water (creating a double boiler) and melt the chocolate and butter until just smooth, whisking occasionally. Remove from heat and add 2 tablespoons of cream, mixing until combined. Set the chocolate mixture aside to cool slightly.
⏱️ 10 min
- 3
In a separate clean, dry bowl, add the 2 large egg whites and a pinch of salt. Using a hand mixer, start whisking the egg whites on low speed until they become frothy and slightly bubbly. Increase the mixer speed and slowly add in 2 tablespoons of granulated sugar, continuing to whisk until soft-medium peaks form. Do not overmix.
⏱️ 5 min
- 4
To the slightly cooled chocolate mixture, add the 2 large egg yolks and a splash of vanilla extract or vanilla bean paste. Whisk until well combined. Gently fold the whipped egg whites into the chocolate mixture in three additions (1/3rd at a time). Fold gently with a spatula to avoid deflating the egg whites and knocking out the air.
⏱️ 5 min
- 5
Pour the soufflé batter into the chilled, prepared ramekins. Wipe down the rim of each ramekin with a clean finger or towel; this helps encourage a cleaner and taller rise. Chill the filled ramekins for 15 minutes, or up to 2 hours for the tallest soufflés. Cover lightly if chilling for longer.
⏱️ 5 min
- 6
Preheat oven to 365°F (convection) or 375°F (regular). Place the chilled ramekins into the preheated oven. Bake for 15-17 minutes. Do not open the oven door while baking, as this can cause the soufflés to collapse.
⏱️ 17 min•🌡️ 375
- 7
Carefully remove the soufflés from the oven. Dust immediately with powdered sugar. Serve warm, preferably with a scoop of vanilla ice cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Chocolate Soufflé
- 4 tablespoons unsalted butter, plus more for greasing
- 115 grams dark chocolate, 60–70%, chopped
- 2 tablespoons cream
- 2 large eggs, room temperature, separated
- 2 tablespoons granulated sugar, plus more for coating ramekins
- 1 pinch salt
- 1 splash vanilla extract or vanilla bean paste
- as needed powdered sugar, for dusting (optional, for serving)
- as needed vanilla ice cream, (optional, for serving)
Instructions
- 1
Prepare 2 - 7oz ramekins. Generously grease the ramekins with softened unsalted butter, making sure to brush upwards along the sides for better rise. Coat the buttered ramekins with granulated sugar, shaking to ensure even coverage. Place the coated ramekins in the fridge to chill.
⏱️ 5 min - 2
In a heatproof bowl, combine the 115 grams of chopped dark chocolate (60–70%) and 4 tablespoons of unsalted butter. Place the bowl over a pot of simmering water (creating a double boiler) and melt the chocolate and butter until just smooth, whisking occasionally. Remove from heat and add 2 tablespoons of cream, mixing until combined. Set the chocolate mixture aside to cool slightly.
⏱️ 10 min - 3
In a separate clean, dry bowl, add the 2 large egg whites and a pinch of salt. Using a hand mixer, start whisking the egg whites on low speed until they become frothy and slightly bubbly. Increase the mixer speed and slowly add in 2 tablespoons of granulated sugar, continuing to whisk until soft-medium peaks form. Do not overmix.
⏱️ 5 min - 4
To the slightly cooled chocolate mixture, add the 2 large egg yolks and a splash of vanilla extract or vanilla bean paste. Whisk until well combined. Gently fold the whipped egg whites into the chocolate mixture in three additions (1/3rd at a time). Fold gently with a spatula to avoid deflating the egg whites and knocking out the air.
⏱️ 5 min - 5
Pour the soufflé batter into the chilled, prepared ramekins. Wipe down the rim of each ramekin with a clean finger or towel; this helps encourage a cleaner and taller rise. Chill the filled ramekins for 15 minutes, or up to 2 hours for the tallest soufflés. Cover lightly if chilling for longer.
⏱️ 5 min - 6
Preheat oven to 365°F (convection) or 375°F (regular). Place the chilled ramekins into the preheated oven. Bake for 15-17 minutes. Do not open the oven door while baking, as this can cause the soufflés to collapse.
⏱️ 17 min•🌡️ 375 - 7
Carefully remove the soufflés from the oven. Dust immediately with powdered sugar. Serve warm, preferably with a scoop of vanilla ice cream.
⏱️ 2 min