Easy Chocolate Souffle Recipe
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.
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?
Recipe: Easy Chocolate Souffle
Summary: Chocolate soufflés are a great way to impress anyone. Delicious, too!
- 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
- Single Cream
- 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. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
- In a separate bowl, whisk the egg yolks together with the sugar until combined.
- By this time your chocolate should be melted; take it off the heat and drizzle slowly into your egg yolk mix, then stir in one spoon of your egg white.
- Add your egg whites spoon by spoon into your chocolate mix. 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.
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.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4