Chocolate soufflé is a classic French dessert I really love to make. It’s something I prepare only in special occasions, because it’s a dessert you simply have to bake and serve immediately. So chocolate-y, luscious and delicious!
For chocolate crème pâtissière:
250 ml. milk
Pinch of salt
3 egg yolks
30 grams sugar
25 grams corn starch
150 grams dark chocolate
50 ml. heavy cream
3 egg whites, at room temperature
20 grams sugar
Icing sugar for serving
- Butter your individual ramekins and coat with some sugar. Put in the freezer until your soufflé mixture is prepared.
- Crème pâtissière: in a medium pot bring milk and salt to a simmer.
- In the meanwhile, whisk egg yolks, sugar and corn starch together, until smooth.
- Pour about 1/3 of the hot milk into egg yolks mixture, while whisking. Gradually add the rest of the milk and whisk until smooth mixture is formed.
- Move the mixture back to the pot and cook over medium heat, whisking all the time, for about 3-4 minutes, or until smooth crème pâtissière is formed.
- Add chocolate to the pâtissière and whisk until it dissolves.
- Cool crème pâtissière
- Preheat oven to 190°C.
- Add the heavy cream to the pâtissière and whisk together.
- Whip the egg whites until it gets white, then add sugar and continue whipping until soft peaks form.
- Fold in the egg whites into the crème pâtissière mixture until smooth.
- Gently spoon the souffle mixture into the ramekins, and place on a baking pan.
- Bake for about 15-20 minutes, or until souffle rises from the ramekins, and wobbles a bit in the center.
- Remove from oven, dust with icing sugar and serve immediately.
- It’s important to use eggs at room temperature.
- Beware of over-baking.