So glad I was finally able to make this recipe for Chocolate Soufflé . It is on my list since last year but somehow other recipes went first. Probably was a little scared of the photo session, which in soufflé’s case it takes from 2 minutes to 5 minutes 🙂 as it deflates soo fast. From the moment I took them out of the oven (forgot the molds were hot which delayed this transfer) and till the moment I put them on the photo table they already deflate a little. But I finally was pretty pleased with the photos and was pleased of the taste of this souffle.
I’ve seen a lot of souffle recipe, some using the basic recipe which uses flour, some without, some with egg yolks, some without, so was pretty hard to decide which recipe to follow. I followed my instinct, and my goal was to have a chocolate soufflé that rise well and have an amazing taste. Every time I combine cocoa powder with chocolate the enhanced taste of chocolate is unbelievably good. So I didn’t use flour but used cocoa powder instead.
The words are simply not enough to describe what a chocolate soufflé tastes like. Incredible light, chocolatey and simply divine. If you are a chocolate lover you really must give this recipe a try as I m sure you will enjoy it as much as we did.
Chocolate Lava Cake
Creamy Chocolate Pudding
The recipe slightly adapted after Saveur
- 2 tbsp (30ml) milk
- 1 tbsp (15g) cream
- 5 tbsp (75g) sugar
- 2 oz (60g) 55-70% dark chocolate
- 2 egg yolks
- 3 egg whites
- 1/4 tsp (2g) salt
- 1/4 cup (30g) unsweetened cocoa powder , good quality
- 3 tbsp (45ml) water
- Powdered sugar for dusting
- Butter and granulated sugar for coating the ramekins
- 7 oz (200ml) whipping cream
- 1 tbsp (7g) powdered sugar
- Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 31/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
- Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
- Add the cocoa powder and water, and whisk until very hot over bain marie (double boiler).
- Remove from the heat and set aside to cool for few minutes.
- Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
- Add egg yolks to chocolate mixture and whisk in to combine.
- Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
- Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
- Meanwhile whip the cream with powdered sugar if used for serving.
- Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after about 2 minutes.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
MMM! How decadent and chocolatey! I’ve been wanting to try to make chocolate souffle for so long, and I SO need to!
Beautiful and ever so luscious.
Your chocolate souffle looks amazing! Love souffles… it’s a lovely treat that I only makes on special occasions. I should try this soon!
Wowwwww is very fantastic !!!
thank you.. hope you will try it out
going to try it out
sounds awesome.. hopw it turned great for you
They look amazing! I think I will definitely try them!! Just one question… Witch type of cream do you use to make them?
Thank you so much for the recipe! And I am really glad you also included metric units 🙂
Hi! They seem so tasty :3 today I will cook San Valentine’s dinner and I want these souffles to be the dessert. Can I prepare them right now (4 pm)? Or it’s better to prepare them closer to dinner time?
Hello! They look so so tasty. 🙂 I wanted to ask, if I could prepare everything for the soufflé and put them later on into the over. Would that be okay?
Thank you for your answer!
Can steps 1-7 be done ahead of time and have it already to bake…and only bake it just before serving. If yes, should I refrigerate the ramekins and take out just before baking?
Hello! I know you said that your ramekins are 3.5 inches wide. How deep are they?
they are about 1 1/2 inch (4cm) deep
Looks like a great recipe. Can we make the batter in advance and bake it just before serving?
Hey! I want to try this recipe, but i don’t understand whar is cream. Please tell me what kind of cream you use. Thanks! ???? Look amaizing!! ????
I use 35% fat whipping cream .