The Rise of Success! The Chocolate Soufflé
Soufflé’s don’t have to be stressful, make these easy Chocolate Soufflés and impress your guests. These soufflés are incredibly delicious and are not as daunting to make as you think! They are the perfect dessert to impress. So if you dream of being the hostess-with-the-mostess, the Bree Van de Kamp of your neighbourhood, then I suggest you make these at your next dinner party. Or if you simply want to experience pure joy: As you watch your soufflés’ rise you are suddenly hit with that rare feeling of success! To aid in the above experience here are a few tips on how to perfect your soufflé, plus a little video I made on how-to-make them.
- If possible, use ramekins that have smooth, straight edges. This helps with a more stable rise for your soufflés. Although, this is not 100% essential as I have made these soufflés with both straight and curved edged ramekins, but if you’re scared go the straight root!
- Make sure you butter your ramekins thoroughly, where there is no butter your soufflé will stick and will hinder the rise. Once you have coated your ramekins with caster sugar you will be able to see if there are any unbuttered spots.
- The soufflé base can be kept in the fridge for up to a week, that means you don’t have to stress on the day. The only part that MUST be done before baking is the whipping of the egg whites and the incorporation of them in the base.
- Fill soufflé moulds to the top! I mean the VERY top! Use the back of a knife to remove excess batter from the rim as you want to create a level surface. Wipe any excess batter from the ramekin sides as they will burn and be very hard to clean after.
- Make sure your oven is pre-set to 190˚C or 375 F
- Place Soufflés on a baking sheet . Bake for 17 minutes for a custardy texture (molten-like texture). Or for 18–19 minutes for a fully set soufflé with a springy texture.
- Serve as quick as possible, the soufflés will begin to deflate once removed from the oven — so make sure your guest have their spoon ready! But in saying that you at least have 5-7 minutes before the collapse.
Here is my video:
This recipe makes three 150ml/5oz ramekins or four 100ml/3.4oz ramekins
45min including baking time
34g butter, plus extra for coating ramekins
1/2 cup sugar, plus caster sugar to coat ramekins
1/4 cup bread flour
200ml milk (full cream/whole)
135 70% chocolate
3 egg yolks
5 egg whites
icing sugar, to dust
Pre-heat oven to 190˚C / 375F
Butter each ramekin thoroughly with melted butter. Coat with caster sugar (add a small amount of sugar to one of the ramekins. Turn it on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces).
Combine, the butter, flour and salt. Make sure to mix in all the flour — do not leave any dry flour behind! — you will end up with an almost thick paste (like a roux)
Remove 1 tablespoon and 1 teaspoon of sugar from the 1/2 cup and keep for later (you will need it when whipping the egg whites).
In a small saucepan, add the milk and remaining sugar and slowly bring to the boil.
Add the butter flour mixture and whisk until it becomes thick and gummy.
Add the chocolate and whisk until well-incorporated
Add the egg yolks and whisk until well-incorporated
At this point, the base for the soufflé is done. It will hold in the refrigerator for up to a week.
Whisk egg whites to a light foam. Add the reserved sugar (1Tbls and 1tsp) and continue to whisk until stiff, glossy peaks form.
Fold the meringue mixture into the chocolate base — make sure to do this GENTLY and in THREE stages.
Fill the ramekins to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Whipe any excess batter from the sides.
Place on a baking sheet, and bake for 17 minutes for a soft centre or for 18-19 for a fully set, spongy centre