Easy Chocolate Souffle Recipe
May 10th, 2009 by Scott |
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I was watching “Willie’s Chocolate Revolution” on TV recently when I saw a chocolate soufflé and realised I’d never made one before. Sure, I’ve made soufflés before, but never a chocolate one. No matter how much I tried to ignore it, I couldn’t stop thinking of it. I just had to make one.
Easy Chocolate Soufflé
Now by the time I realised this urge the shops were already closed. I made a desperate attempt using a bar of Cadbury Dairy Milk and it turned out just awful – far too sweet and not nearly chocolatey enough. It just goes to show that you can’t turn poor quality ingredients into good dishes, I guess.
I searched for a few soufflé recipes on the internet and in the end decided they were all just about the same. Sure, some were quite fancy featuring various types of alcohol and the like, but I wanted pure unadulterated chocolate. Why would I want to mask that with anything else?
Easy Chocolate Soufflé Recipe – Ingredients
Serves 4
- 100g (3.5 oz) good quality dark chocolate (I used Lindt Excellence 50% Cocoa solids)
- 50g (1.75 oz) Golden Caster Sugar
- 4 Egg Whites
- 2 Egg Yolks
- Butter
- Single Cream, optional
Easy Chocolate Soufflé Recipe – Method
- Pre-heat your oven to 150 degrees c (300 degrees f), and rub the inside of 4 ramekins with butter. Set to one side.
- Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
- Whisk the egg whites in a bowl. If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken – at this stage you should also start to slowly pour in the sugar while whisking. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
- By this time your chocolate should be melted; take it off the heat and mix in your egg yolks, then stir in one spoon of your egg white mix.
- Take your chocolate mix and add it to your egg whites. Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
- Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
- Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.
That’s it. I copied a Gordon Ramsey tip and cut a hole in the top with my spoon and poured in single cream to serve; I recommend you do the same.
Delicious!
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Tags: chocolate, desert, eggs, soufflé
Filed under: Sweet.
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Yummmmmmmy!
Yummy indeed. I’m eating them every week now!
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I’m a sucker for anything in a ramekin. Think you’ve conviced me that I just need to get off my duff and try this souffle thing out. Nice photo too – thanks!
A ramekin is just the right size for a desert that leaves you wanting more, isn’t it?
This looks and sounds like the perfect chocolate soufflé! I have wanted to experiment with chocolate lava cakes lately, but I may use this beautiful soufflé recipe instead!
Hi Jamie,
Well make sure to let me know if you try out the soufflé recipe. I’d love to know how it goes.
Yum this looks really good. i love chocolatey things and the tip with the cream sounds just delicious. The pic is great – I’m currently researching for a new camera what do you use?
Well I use an Olympus e410; I’d consider it an “entry level” DSLR. It does the job well for my level of photography and I’d happily recommend it.
This looks great, but how long do you keep em in the oven for?
Hi Sam,
Well pointed out – I always forget something important. They stay in for 25 minutes; I’ve adjusted the recipe now to show this important information.
Looks delish! theank’s for the cream tip
And a great tip it is, too. I think a hot and rich chocolate sauce would work just as well – I’ll try that some time, I think.
Nice… very puffy soufflé you have there!!
Thanks – although it looked a lot better when it first came out of the oven – it did sink a little bit
That looks amazing! I’m quite impressed you got a photo before it fell!
Hi Mara, so am I. It was falling as the photo was being taken – but luckily this is the lowest it fell (which is still pretty good). Straight out of the oven it looked even taller.
Beyond decadently delicious. It’s hard to say no to a good chocolate dessert.
True. It’s key to use good chocolate for a really memorable experience.
OMG, that looks good. I’ve also never made a soufflé – it’s just one of those dishes that sounds as though it’s guaranteed to go wrong! But this looks very doable, I must say…
It’s one of those things that once you try, you’ll add it to your repertoire of “things to make” – and you’ll end up making it all the time!
that looks delightful and the picture is stunning! what a great shot! i could dig into this chocolate souffle immediately despite the fact that i haven’t even had lunch yet
I had one for breakfast the other week. Don’t tell anyone
good scott! I’ve just realised I’ve never made souffles before either and now i’m craving making one! oh my what have you started?!
A soufflé revolution? Give it a go, it’s surprisingly easy.
Your photo is so perfect. Great job on your souffle!
Thanks. Perfect is something I can only wish for!
I think by the time I’d got my camera out and faffed around the souffle would have sunk… Yours looks choc-tastic though!
It sank only a little, to the level in the photograph. I still took ages doing the photo, though
Gorgeous photo! I can never get souffle’s right – can’t wait to give this a go
Let me know how it works out for you if you do try it – I’d love to see it.
Golden Caster Sugar? what is that scott? The photo and recipe is gorgeous
Hi Savor,
The best definition I found is here: http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=311
It’s about half way down the page and describes it better than I even could!
I thought I left a comment here… I copied the recipe, filed it away, and, apparently, left. Might I say: Great Recipe! A souffle I might even be able to make!
Oh come on; I’ve seen your blog and this is well within your capabilities…
This is an excellent recipe:D
Ta; why not give it a go and let me know how it works for you?
Very nice recipe. I wanna make it now!
Go on then. You won’t regret it, I promise!
the recipe rocks. the souffle is tasty!!!!!! and it is very easy to make
Great to hear! Another variation coming up soon.
what is a ramekin??
a ramekin is a small round dish, about the diameter of a big coffee cup, but only about 10cm high. Usually white and most commonly bought in packs of 6. Same as in the picture, great to use for desserts as well as sauces and dips.
HEyy
i was looking at the reciepe and i alway thought you needed flour to hold it up? is the mix really just eggs, clocolate and sugar?
Hi Marie,
No flour necessary in this case. The eggs are enough of a lift.
What’s single cream? So it’s normal for the souffle to sink?
Single cream is the same as “light cream” in the USA. This page is useful: http://chowhound.chow.com/topics/301309
How do you stop the melted chocolate from curdling when you add the egg yolk?
Hi Mike,
The chocolate shouldn’t curdle at all (rather, the egg yolk could), keep the temperature low and you’ll be fine, like when making a sabayon. Too high would give you scrambled eggs, not great in a dessert.
Wanna try this out. Looks delicious! the method is clear and easy to follow too. Not good in cooking, previously made a cheese souffle but the outside was cooked and the inside wasn’t, tried adjusting the temp but it didn’t work.
Hmmn, it’s hard fault finding a recipe, even your own. Did you use a normal size ramekin dish?
Any tips for making this in advance for a party ? If I can do the preparation in advance, it could be a lot easier.
Well the souffles will sink a bit if you make them in advance, but you can leave the mix lying around for a good while once made before it will start to affect the souffle quality. I wouldn’t recommend putting anything already whisked into the fridge though.
hey there! thank you so much for the recipe, it was absolutely lovely! it was my first time making a souffle of any kind, and it turned out amaaaaazzzingggg haha
i mixed single cream with baileys’ irish cream and poured it in as per the tip, and it perfectly complemented the chocolate. I daresay the souffle would be awesome with the liquor as well though! haha having finally tried this recipe, i think i can die happy 
thanks again!
haha correction: i meant it would be awesome without the liquor as well
Don’t tell my wife, she loves Baileys in any form! Did you try out my Bailey’s truffle recipe?
Thanks so much for this recipe. I googled chocolate souffle and it came up with loads of fancy recipes (mostly from Gordan Ramsey) with ingredients I have never even heard of and they all looked far too complicated. This really was so easy to make and had my friends all saying ‘mmmmmmm’ with a bit of vanilla ice cream on the side. I just want to master the art of a melt in the middle souffle now…..
Hi i was wondering if there are other options instead of using ramekins? i don’t have any ramekins or custard dishes. what else can i use that i may find at home ?