Description
This Decadent Chocolate Soufflé is a heavenly dessert characterized by its light, airy texture and rich chocolate flavor. Combining a smooth chocolate custard base with whipped egg whites, this classic French dessert is perfect for special occasions or indulgent treats. Its delicate rise and melt-in-your-mouth finish make it an impressive yet approachable dessert.
Ingredients
Scale
Soufflé Base
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1 cup milk
- 4 egg yolks
- 1 teaspoon vanilla extract
Meringue
- 4 egg whites
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the soufflé.
- Combine Dry Ingredients and Milk: In a saucepan, mix sugar, flour, cocoa powder, and salt. Gradually stir in milk to create a smooth mixture.
- Cook Mixture: Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and starts to bubble.
- Continue Cooking: Reduce heat slightly and continue cooking and stirring for 2 more minutes to fully thicken the custard base.
- Remove From Heat: Take the saucepan off the heat to prevent overcooking.
- Beat Egg Yolks: In a small bowl, beat the egg yolks until smooth and slightly thickened.
- Temper Egg Yolks: Gradually add about 1 cup of the hot chocolate mixture to the egg yolks while stirring constantly to temper and prevent curdling.
- Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture, stirring well.
- Cook Again: Return the saucepan to gentle boil and cook, stirring continuously for 2 more minutes to ensure a smooth custard.
- Finish Custard Base: Remove from heat again and stir in the vanilla extract for flavor.
- Beat Egg Whites: In a large mixing bowl, beat the egg whites until stiff peaks form, indicating a firm meringue.
- Fold Egg Whites Into Custard: Gently fold the stiff egg whites into the cooled chocolate custard mixture to maintain the airy texture.
- Prepare Soufflé Dish: Lightly grease individual soufflé dishes and optionally dust with sugar or cocoa powder to help the soufflé rise evenly.
- Fill and Bake: Spoon the combined soufflé mixture into the prepared dishes and bake in the preheated oven for about 18-20 minutes until puffed and set but still slightly wobbly in the center.
- Serve Immediately: Serve the soufflé straight out of the oven for the best texture and presentation.
Notes
- Be very careful when folding the egg whites into the custard — use a gentle folding motion to keep the mixture airy.
- Do not open the oven door during baking to prevent the soufflé from collapsing.
- If desired, dust the soufflé with powdered sugar or serve with a dollop of whipped cream or fresh berries for added elegance.
- Ensure egg whites are at room temperature for best volume when beating.
- For a deeper chocolate flavor, you can use dark cocoa powder or add a small amount of melted dark chocolate into the custard base.
