Easy Chocolate Soufflé

One of the most impressive desserts that you can make is the ever so popular chocolate soufflé. I just love this easy chocolate souffle recipe. There is nothing quite like this incredibly impressive classic French dessert.

For those of you who may not be familiar with the chocolate souffle, it is a French dessert that is somewhere in between a chocolate cake and a chocolate mousse. So if you love both of those desserts you will be in heaven taking a bite out of this easy chocolate souffle.

Time to impress your family, friends, or that special someone with your baking skills. Don’t be intimidated by this dessert. It is very simple to make, if I can do it, you can do it. Let’s get baking!

Ingredients

• 1/2 cup of chopped room temperature chocolate or chocolate chips dark, semi-sweet, milk, etc.(60g)
• 1 tbsp butter salted or unsalted (14g)
• 1 tbsp all-purpose/plain flour 8g
• 1/3 cup cold milk whole, 2%, etc. (80ml)
• Pinch of salt
• 1 large egg yolk room temperature
• 2 room temperature egg whites from large eggs
• 1/4 tsp. of cream of tartar 1g
• 2 tbsp white granulated sugar 25g
• Powdered sugar for topping
• Butter and sugar for the ramekins

Instructions

Preheat the oven to 375 F/190 C. Butter the inside of the ramekins generously then add a tablespoon or two of sugar and tilt and turn to coat the whole inside with sugar. Place the ramekins on a sheet pan lined with parchment paper or a silicone baking mat.

Chop up the room temperature chocolate and add it to a medium bowl. Chocolate chips will work as well.

Add one tablespoon of butter to skillet, melt the butter with medium heat, then add the flour a little at a time while whisking. Cook the mixture for about a minute. Turn the heat down to low and slowly pour in the cold milk while whisking. Continue to whisk until it thickens and becomes smooth about 3 to 4 minutes.

Pour the roux that you just made over the chocolate. Then let it sit for about a minute. The hot roux will melt the chocolate. Add a pinch of salt and then stir until incorporated. Stir in the room temperature egg yolk until combined.

Add the two room-temperature egg whites to a large bowl and then mix until frothy. Slowly beat in the cream of tartar a little bit at a time until incorporated. This helps stabilize the egg whites.

Once the cream of tartar is incorporated, mix in the two tablespoons of white granulated sugar, gradually while beating. Then continue beating/mixing until you have just shy of stiff peaks. When you pull up the beaters, the remaining peaks should ever so slightly curl over.

Now take a third to just shy of half of the egg whites and stir them in with the chocolate base.
Then pour the chocolate base into the large bowl with the rest of the egg whites. Fold the egg whites into the chocolate. Don't stir! Keep folding until there are no streaks of egg whites left.

Pour the batter into the ramekins all the way to the top. You may or may not need that extra small ramekin. Then pinch the very top of the ramekin and go around the whole top. Creating a small little groove all the way around. This helps the souffle to rise and helps to keep it level and not lopsided.

Bake in the oven, middle rack position for 13 to 15 minutes. Do NOT open the oven until 13 minutes. In my oven 14 minutes to 14:30 is perfect. There should be a slight jiggle to the top when it is done.

Remove them from the oven and dust the tops with powdered sugar or cocoa powder. Then serve immediately. The longer you wait, the more the chocolate souffle will collapse. Enjoy!

Find and print the FULL recipe here on my website: https://inthekitchenwithmatt.com/easy-chocolate-souffle
Watch the Video Tutorial here: