These easy Chocolate Souffles this recipe is the perfect dessert if you’re holding a stay-at-home Valentine’s celebration this year Follow my easy step-by-step process to master how to make a chocolate souffle like a French pastry chef !
Chocolate Souffles
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 8 oz bittersweet chocolate broken into small pieces
- 2 teaspoon vanilla extract
- 5 large eggs room temperature
- 1/4teaspoon salt
- 1/2 teaspoon cream of tartar
Chocolate Sauce Ingredients:
- 1/2 cup whipping cream
- 2 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 3 oz chocolate chips
1.Preheat the oven to375˚F with a rack in the lowest position of the oven.
2.Brush the bottoms and sides of 4 oz ramekins with softened butter Coat the inside of the ramekins thoroughly with granulated sugar .
3. Add 3 cups of water to a medium saucepan and bring to a simmer on the stove and adjust the heat to keep it at just a simmer.
4.In a large rimmed heatproof mixing bowl, combine chocolate and 8 Tbsp of softened butter. Place the bowl over the simmering water and stir occasionally with a spatula just until melted and combined. Remove from heat right away and set aside for 5 minutes to cool slightly then whisk in 5 yolks, 2 tsp vanilla, and 1/4 tsp salt until combined.
5. In a clean large mixing bowl, add 6 egg whites and 1/2 tsp cream of tartar and beat on medium speed until soft peaks form (2 minutes). With the mixer on, gradually add the sugar then increase to high speed and beat until stiff peaks form and the mixture is glossy and shiny .
6. Fold 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites in 3 additions. Fold scraping from the bottom of the bowl and turning the bowl as you go, just until incorporated and no streaks of whites remain.
7. Divide the mixture evenly between the prepared ramekins (using an ice cream scoop keeps this process tidy and easy).
8. Just before putting it into the oven, Run your thumb around the inside rim of the ruffle, creating a little border about 1/4” deep at the edges to encourage the center of the soufflé to rise.
9. Place on the bottom oven rack then bake without opening the door for 16 minutes. Once they have risen, they can be removed from the oven. Don’t over-bake .
To Make Chocolate Sauce:
- In a small saucepan, combine cream, sugar, and vanilla. Stir over medium heat until sugar dissolves then reduce heat to low and add chocolate, stirring until melted. Serve warm enjoy.
