Chocolate Soufflé: Yes, You Can Totally Make One!
Nothing says comfort like chocolate. When you get that craving for sweet, dark and decadent, don’t go crazy and dive into a three-tiered cake. No need to super-size it when this small cup of chocolate perfection will satisfy the most ardent of chocolate lovers.
Soufflés are easy. The secret is a light hand when folding in the egg whites. And the best part? You get to eat it straight from the oven!
Individual Chocolate Soufflés Recipe
Ingredients
¼ cup granulated sugar, divided (plus powdered sugar for dusting)
2 tablespoons flour
2 tablespoons Dutch-process cocoa powder
1 tablespoon cold unsalted butter
1 pinch salt
½ cup milk
½ ounce unsweetened chocolate, chopped fine
1 large egg yolk, slightly beaten
2 large egg whites
Directions
1. Butter two shallow 3/4 cup baking dishes and dust them with the powdered sugar.
2. Blend together 2 tablespoons of the sugar, the flour, cocoa powder, butter and a pinch of salt until the mixture resembles coarse meal.
The easiest way to incorporate the cold butter into the flour is by using your hand. Cut the butter into small pieces and add it to the dry ingredients. Pick up a handful of the flour and butter mixture and squeeze your fist, letting it fall through your fingers. Keep doing this motion and you will soon have the right consistency.
3. In a saucepan, bring the milk to a boil.
4. Whisk the cocoa mixture and chopped chocolate into the milk. Cook over moderate heat for 1 minute, whisking constantly until thickened. Let cool.
Make sure to let the pastry cream cool before mixing it into the egg yolk or you will cook the egg.
5. Add the chocolate pastry cream to the egg and whisk until incorporated.
6. In another bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining 2 tablespoons of granulated sugar, a little at a time, beating until the meringue holds stiff glossy peaks.
Stiff egg whites should be able to stand on their own.
7. Stir one fourth of the meringue into the chocolate pastry cream to lighten. Fold in the remaining meringue gently, but thoroughly. Divide the mixture between the two baking dishes. Bake the soufflés in a shallow baking pan for 15 minutes. Dust with powdered sugar if desired and serve immediately.
And of course, we’ve made an awesome, easy, printable recipe for your convenience!
- ¼ cup granulated sugar, divided (plus powdered sugar for dusting)
- 2 tablespoons flour
- 2 tablespoons Dutch-process cocoa powder
- 1 tablespoon cold unsalted butter
- 1 pinch salt
- ½ cup milk
- ½ ounce unsweetened chocolate, chopped fine
- 1 large egg yolk, slightly beaten
- 2 large egg whites
- Preheat oven to 400 degrees.
- Butter 2 shallow ¾ cup baking cups and dust with powdered sugar.
- Combine 2 tablespoons of the sugar, flour, cocoa powder, butter and salt until the mixture resembles coarse meal.
- In a small saucepan bring the milk to a boil.
- Whisk the cocoa mixture and chopped chocolate into the milk.
- Cook over moderate heat for 1 minute, whisking constantly until thickened. Let cool.
- Add the chocolate pastry cream to the egg and whisk until incorporated.
- In another bowl, beat the egg whites with a pinch of salt until they hold soft peaks.
- Add the remaining 2 tablespoons of granulated sugar, a little at a time, beating until the meringue holds stiff glossy peaks.
- Stir one fourth of the meringue into the chocolate pastry cream to lighten.
- Fold in the remaining meringue gently but thoroughly.
- Divide the mixture between the two baking dishes.
- Bake the soufflés in a shallow baking pan for 15 minutes.
- Dust with powdered sugar if desired and serve immediately.
Is there anything better than warm chocolate souffle? —Karen
Comments
I love these step by step recipes and thanks to Masterchef episodes, I feel a little more comfortable at least trying souffles. Great for impressing around Valentine’s Day.
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