Chocolate Soufflé

Chocolate Soufflé
Contributor
Chocolate Soufflé
Salt Creek Grille Princeton

Chocolate Soufflé

Learn how to make deliciously romantic chocolate soufflé, right in your own kitchen! Recipe courtesy of Salt Creek Grille Princeton.

6
Servings
277
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1¼ Cup whole milk
  • 2 Tablespoons natural unsweetened cocoa powder
  • 2 Tablespoons unsalted butter, plus more for greasing
  • 3 Tablespoons all-purpose flour
  • 3 large egg yolks
  • 8 Ounces bittersweet chocolate, melted and cooled
  • 1 Cup sugar, plus more for sprinkling
  • 4 large egg whites
  • ¼ Teaspoon kosher salt
  • Pinch of cream of tartar
  • Sea salt, for garnish
  • Chantilly cream, for garnish

Directions

Whisk the milk and cocoa powder in a small saucepan. Bring just to a simmer over medium heat; remove from the heat and set aside.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until mixture smells nutty and is light golden, about 1 minute. Whisk in the warm milk mixture and cook, whisking constantly, until the mixture is the consistency of a thin pudding, about 2 minutes. Remove from the heat and whisk in the egg yolks. Transfer the mixture to a large bowl and whisk in the melted chocolate until smooth. Set the base aside.

Whisk the sugar and ¼ cup water in a small saucepan. Attach a candy thermometer to the side of pan; bring teh mixture to a boil, reduce the heat to medium-high, and cook, without stirring, until thermometer registers 248 degrees F. Remove from the heat.

Meanwhile, using an electric mixer on medium-high speed, beat the egg whites, salt, and cream of tartar in a medium bowl until frothy. With the mixer running, gradually add the hot sugar mixture, drizzling down the side of the bowl. Increase the speed to high and beat the egg whites until stiff peaks form, about 4 minutes.

Fold one-third of the meringue into the base to loosen, then fold in the remaining meringue until just combined (a few streaks of meringue are fine).

Preheat the oven to 375 degrees F.

Butter the ramekins, then sprinkle with sugar, shaking out any excess; place on a rimmed baking sheet.Fill the prepared ramekins up to ¼-inch below the rim with batter. Bake, without opening oven door, until the soufflés rise and the centers are set, 18 to 22 minutes. Sprinkle the soufflés with sea salt and serve warm with chantilly cream.

Nutritional Facts

Total Fat
7g
10%
Sugar
20g
22%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
51g
39%
Protein
3g
7%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
85mg
9%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
4µg
7%
Sodium, Na
27mg
2%
Vitamin D (D2 + D3)
1µg
7%
Water
68g
3%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.