Robuchon's Chocolate Soufflé
Robuchon's Chocolate Soufflé
Ingredients
- 1 1/4 cups egg whites, (approximately 8 large eggs)
- 1/2 cup granulated sugar
- 5 1/4 ounces dark chocolate, 70% cacao, broken into pieces
- 2 tablespoons butter, softened, for greasing ramekins
- 2 tablespoons granulated sugar, for sugaring ramekins
For Serving (Optional)
- 1 pint coffee ice cream
Instructions
- 1
Measure out the egg whites and 1/2 cup of granulated sugar. Break the dark chocolate into small pieces and melt it gently using a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min
- 2
Combine the measured egg whites and 1/2 cup granulated sugar in a heatproof metal bowl. Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture until it reaches 130°F (54°C) on an instant-read thermometer. This process gently heats the egg whites, preparing them for a stable meringue.
⏱️ 8 min•🌡️ 130
- 3
Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with a whisk attachment. Whip the meringue on medium-high speed until it forms soft, glossy peaks. Be careful not to overwhisk, as this can cause the meringue to deflate.
⏱️ 7 min
- 4
Take half of the prepared meringue and gently fold it into the slightly cooled melted chocolate using a rubber spatula. Once incorporated, gently fold in the remaining meringue until the mixture is light, airy, and forms a uniform chocolate mousse.
⏱️ 5 min
- 5
Generously butter the insides of four 6-ounce ramekins. Coat the buttered ramekins with 2 tablespoons of granulated sugar, rotating them to ensure an even layer. Discard any excess sugar. This creates a non-stick surface and helps the soufflé rise.
⏱️ 3 min
- 6
Spoon the chocolate mousse mixture into the prepared ramekins, filling them just shy of the rim. Gently tap the ramekins on the counter a few times to level the surface of the mixture and remove any large air pockets.
⏱️ 2 min
- 7
Preheat your oven to 375°F (190°C), ensuring the convection fan is turned off. Place the filled ramekins on a baking sheet and bake for 16 minutes, or until the soufflés are puffed and set.
⏱️ 16 min•🌡️ 375
- 8
Serve the soufflés immediately after baking. Optionally, top with a scoop of coffee ice cream to complement the dark chocolate.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Robuchon's Chocolate Soufflé
Ingredients
- 1 1/4 cups egg whites, (approximately 8 large eggs)
- 1/2 cup granulated sugar
- 5 1/4 ounces dark chocolate, 70% cacao, broken into pieces
- 2 tablespoons butter, softened, for greasing ramekins
- 2 tablespoons granulated sugar, for sugaring ramekins
For Serving (Optional)
- 1 pint coffee ice cream
Instructions
- 1
Measure out the egg whites and 1/2 cup of granulated sugar. Break the dark chocolate into small pieces and melt it gently using a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min - 2
Combine the measured egg whites and 1/2 cup granulated sugar in a heatproof metal bowl. Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture until it reaches 130°F (54°C) on an instant-read thermometer. This process gently heats the egg whites, preparing them for a stable meringue.
⏱️ 8 min•🌡️ 130 - 3
Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with a whisk attachment. Whip the meringue on medium-high speed until it forms soft, glossy peaks. Be careful not to overwhisk, as this can cause the meringue to deflate.
⏱️ 7 min - 4
Take half of the prepared meringue and gently fold it into the slightly cooled melted chocolate using a rubber spatula. Once incorporated, gently fold in the remaining meringue until the mixture is light, airy, and forms a uniform chocolate mousse.
⏱️ 5 min - 5
Generously butter the insides of four 6-ounce ramekins. Coat the buttered ramekins with 2 tablespoons of granulated sugar, rotating them to ensure an even layer. Discard any excess sugar. This creates a non-stick surface and helps the soufflé rise.
⏱️ 3 min - 6
Spoon the chocolate mousse mixture into the prepared ramekins, filling them just shy of the rim. Gently tap the ramekins on the counter a few times to level the surface of the mixture and remove any large air pockets.
⏱️ 2 min - 7
Preheat your oven to 375°F (190°C), ensuring the convection fan is turned off. Place the filled ramekins on a baking sheet and bake for 16 minutes, or until the soufflés are puffed and set.
⏱️ 16 min•🌡️ 375 - 8
Serve the soufflés immediately after baking. Optionally, top with a scoop of coffee ice cream to complement the dark chocolate.
⏱️ 1 min