Chocolate Soufflé

Chocolate Soufflé


DifficultyIntermediateMakes4 Servings

This Chocolate Soufflé recipe is from my book Bake It Better – check it out if you haven’t already!

These are the ultimate chocolate soufflés. They’re so light and airy and get the perfect rise every time! They’re a really impressive dinner party dessert, just make sure you serve them straight away.

Follow my video and step-by-step recipes to make these foolproof Chocolate Soufflés.

If you’d prefer a fruit soufflé, check out my Passion Fruit Soufflé recipe here.


 


 

Ingredients


For the Beurre Manié
 50 g Unsalted Butter, Soft
 55 g Plain Flour/AP Flour
 1 g Salt
For the Soufflé Base
 270 g Whole Milk
 50 g Sugar
 195 g Dark Chocolate (70%), Chopped
 115 g Egg Yolks
For the French Meringue
 180 g Egg Whites
 3 g Lemon Juice
 70 g Sugar
Shop the equipment

Method


1

Pre-heat your oven to 160C (fan assisted).

2

Brush the inside of your ramekins with a thin layer of soft unsalted butter, ensuring you stroke upwards with the pastry brush. Tip in a small amount of sugar and swirl it around to coat the ramekins. Tip out any excess.

3

To make the beurre manié, add the soft butter, salt and flour into a medium bowl. Use a spatula to beat the ingredients together until they form a thick dry paste. Set this to one side.

4

For the soufflé base, add the milk and vanilla sugar to a saucepan over a medium heat, and bring it to a gentle simmer.

5

Remove the mixture from heat and stir in the beurre manié. Keep whisking until it has all broken down and absorbed into the milk.

6

Return the pan to the heat and whisk the mixture until thickened. When you lift it from the whisk it should be slightly elastic in consistency, not too runny.

7

Remove the pan from the heat and whisk in the chopped chocolate until melted.

8

Tip the mixture into a mixing bowl then add in the egg yolks. Beat with a spatula until they are completely combined. Set to one side.

9

For the french meringue, add the egg whites and lemon juice into a medium bowl and whisk with an electric hand whisk on a medium/low speed. We want to avoid adding large air bubbles here.

10

Keep whisking until the mixture is frothy, then slowly pour in the sugar.

11

Increase the speed to medium/high and whisk until stiff peaks form.

12

Take your meringue and fold it into the chocolate base in three parts, ensuring you scoop the bottom of the bowl and there are no streaks of meringue left.

13

Pour the mixture into a piping bag and pipe the mixture to the top of the ramekins then use an offset spatula to smooth the top so the mixture is flush with the rim.

14

Carefully run your thumb around the outside of the ramekin to create a very small lip.

15

Clean the ramekins and then place them in the oven for around 19-20 minutes. Dust the tops with icing sugar and serve immediately.

 

Ingredients

For the Beurre Manié
 50 g Unsalted Butter, Soft
 55 g Plain Flour/AP Flour
 1 g Salt
For the Soufflé Base
 270 g Whole Milk
 50 g Sugar
 195 g Dark Chocolate (70%), Chopped
 115 g Egg Yolks
For the French Meringue
 180 g Egg Whites
 3 g Lemon Juice
 70 g Sugar
Shop the equipment

Directions

1

Pre-heat your oven to 160C (fan assisted).

2

Brush the inside of your ramekins with a thin layer of soft unsalted butter, ensuring you stroke upwards with the pastry brush. Tip in a small amount of sugar and swirl it around to coat the ramekins. Tip out any excess.

3

To make the beurre manié, add the soft butter, salt and flour into a medium bowl. Use a spatula to beat the ingredients together until they form a thick dry paste. Set this to one side.

4

For the soufflé base, add the milk and vanilla sugar to a saucepan over a medium heat, and bring it to a gentle simmer.

5

Remove the mixture from heat and stir in the beurre manié. Keep whisking until it has all broken down and absorbed into the milk.

6

Return the pan to the heat and whisk the mixture until thickened. When you lift it from the whisk it should be slightly elastic in consistency, not too runny.

7

Remove the pan from the heat and whisk in the chopped chocolate until melted.

8

Tip the mixture into a mixing bowl then add in the egg yolks. Beat with a spatula until they are completely combined. Set to one side.

9

For the french meringue, add the egg whites and lemon juice into a medium bowl and whisk with an electric hand whisk on a medium/low speed. We want to avoid adding large air bubbles here.

10

Keep whisking until the mixture is frothy, then slowly pour in the sugar.

11

Increase the speed to medium/high and whisk until stiff peaks form.

12

Take your meringue and fold it into the chocolate base in three parts, ensuring you scoop the bottom of the bowl and there are no streaks of meringue left.

13

Pour the mixture into a piping bag and pipe the mixture to the top of the ramekins then use an offset spatula to smooth the top so the mixture is flush with the rim.

14

Carefully run your thumb around the outside of the ramekin to create a very small lip.

15

Clean the ramekins and then place them in the oven for around 19-20 minutes. Dust the tops with icing sugar and serve immediately.

Chocolate Soufflé