Easy Chocolate Soufflé

This easy chocolate soufflé will amaze any chocolate lover! Making a soufflé doesn’t have to be terribly difficult. All you need is a good set of instructions, and we’ve got you a detailed recipe with video demonstration.

Read these instructions carefully. Is it really that difficult? To help you understand the terminology, I’ve been extra verbose in the description. It’s like I’ll always be holding your hand. You’ll be so proud of yourself when you do. go! Now! Heat up some cream, melt some chocolate, whip some egg whites, fold it all together, and bang…a delicious dessert. nailed it.

What size ramekin should I use for the chocolate soufflé? How do I know how big my ramekins are?

This recipe is designed for 8 oz ramekins. We’ve found this to be the perfect size for a single serving. Not sure how big your ramekins are? Measure it! Fill it with some water and pour the water into the liquid measuring cup. You’ll know what your size is.

Pro tip: Be sure to grease your ramen! Greasing your ramekins will help it bake more evenly. Butter is best for greasing ramekins when making soufflés. You can also sprinkle a little granulated sugar on top of the butter to give your soufflé a delicious sugar crust and look like a pro.

What kind of chocolate should I use?

This recipe calls for semisweet chocolate chips. Chocolate comes in varying degrees of quality that can affect the final flavor. We recommend using high-quality chocolate chips, such as Guittard or Ghirardelli. Chocolate chips are the easiest option. You can also use a semi-sweet baking chocolate bar, but you’ll need to chop it up. Using chocolate chips saves you a step. If you’re a milk chocolate lover, this recipe also works with milk chocolate chips, but some may find it a bit too sweet.

What does it mean when it calls for stiff peaks on the egg whites?

A soufflé of any flavor requires egg whites to be whipped until stiff peaks form. This can be done with a hand mixer, a stand mixer, or if you have strong arms, you can also do it with a wire whisk. Firm peaks describe egg whites that hold their shape and don’t collapse. When you remove the whisk or whisk, some egg whites will rise and form peaks. If they hold briefly and collapse slowly, you have created soft peaks. A hard mountain will hold its shape for a long time.

A scoop of chocolate soufflé with a full ramekin of chocolate soufflé in the background

Pro tip: Be sure to gently fold the egg whites into the chocolate mixture. You want to retain as much of the air that’s been beaten into the egg whites as possible. Be gentle and patient. Do not stir or mix. Make sure to fold the mixture to keep the air in.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Preparation time 15 minute

cooking time 15 minute

total time 30 minute

raw material

1/2 cup heavy cream
12 ounce semisweet chocolate chips
1/2 teaspoon vanilla
pinch Salt
2 yolk
6 protein
2 tablespoon sugar
butter and sugar for greasing ramen noodles

instruct

Prepare four 8-ounce ramekins, buttering bottoms and sides. Sprinkle a little sugar on top of them.
In a small saucepan, heat heavy cream over medium heat. Add chopped chocolate to mixing bowl. When the cream starts to boil, immediately remove it from the heat and pour over the chocolate. Let stand for a few minutes, then whisk until smooth.
Add the vanilla, a pinch of salt and the egg yolks to the chocolate and beat until fully combined and smooth. Set aside to cool.
Preheat oven to 425 degrees.
Place egg whites into the bowl of a stand mixer. Beat on high, gradually adding sugar, until egg whites form stiff peaks. This should take a few minutes. The stiff peaks mean you can stick a spoon or rubber spatula in and pull out, and the egg whites will form a small self-sustaining peak instead of just melting back into place.
Fold the egg white mixture into the cooled chocolate mixture until it seems nicely combined. Folding means using a squeegee/spatula to scrape the bottom and fold it over the top, turning your bowl as you go. You’ll know it’s held together when you can no longer see the pieces of the white egg. Folding makes it fluffy, while blending takes away the fluff. Pour into prepared ramekins.
Put them in the oven and close the door. Lower the heat setting to 375 degrees. Bake the ramekins for 15 minutes and the large ramekins for 25 minutes.

This recipe first appeared on The Stay At Home Chef on September 18, 2013