- 300 ml milk
- 20 grams of corn starch
- 300g of dark chocolate (70% minimum)
- 3 egg whites and 2 egg yolks
- 6 Tbsp powdered sugar
Basic Soufflé Cooking Course
The French adjective “soufflé” means “inflated,” “airy,” and “puffy.” The word has become the name for a dessert that is really so full of air bubbles that I once heard the phrase “You have to swell the air so much that it looks like chocolate” about it.
Any soufflé consists of three components: a cream base, a flavor filler, and a product that can be whipped into a foam, usually egg whites.
Attention to the molds
First, we will prepare the soufflé molds – ramekins. They need to be greased with melted butter with butter. I do this in two layers, because I absolutely do not want the soufflé to stick to the bottom. And then I put the ramekins in the fridge – let them cool.
How to make a soufflé – a creamy base
Pour the milk into a saucepan and put it over medium heat. Add the cornstarch to the milk. Stir thoroughly and continue to heat slowly, stirring constantly, because otherwise it will definitely burn.
Grind the chocolate in any way you like, and once our “milk kissel” reaches a boil, pour it over the chocolate pieces. Stir everything together until you get a smooth, glossy mixture of a homogeneous texture.
Separate the whites from the yolks. using the right technique
To make the base for the soufflé more tender and juicy, we need to intersperse 2 egg yolks in it. Finished the whole for now put aside and let’s deal with the whites.
How to make a souffle – airy foam
Pour 3 egg whites into the mixer bowl, add a tablespoon of powdered sugar and start beating. At first on slow speed. To begin with, we just need to combine the eggs with the sugar. Then the speed can be increased. And, without stopping the mixer gradually (do not hurry!) Add 5 tablespoons more powdered sugar to the egg whites. Whites should be whipped until stiff “beaks”.
The secret to a good soufflé is to mix but not whisk
The next step in cooking – we need to mix the cream base with whipped egg whites, We will pour the cream base into the whites in small portions and “drip” the mass – with a spatula take the protein foam from below and lift it to the top, while turning the bowl a quarter of a turn. We do it so gently for the sole purpose of trapping air in the mixture.
If we just stir everything in, the air bubbles will burst and the soufflé will not rise.
How to bake a chocolate soufflé – the final step
The soufflé mixture is ready when it looks homogeneous. Now it can be transferred to the soufflé molds. But first, we will grease them again with butter and sprinkle with granulated sugar. Its grains will create tiny fulcrums inside the ramekins, which will help the chocolate soufflé to rise.
Chocolate soufflé – a French cooking recipe
Fill the ramekins prepared in this way with the soufflé mass, not reaching 1 cm up to the rims, carefully remove the sugar from the rims and put the molds on a baking tray and send them into a preheated 180 degrees oven.
The chocolate soufflé will spend about 20-22 minutes in the oven. After that you can take our beauties out of the oven. Did it turn out beautifully? No doubt about it!
How to Make a Chocolate Souffle Recipe with Step-by-Step
For beauty, you can sprinkle the chocolate soufflé with powdered sugar or cocoa powder and taste! You have made an absolutely perfect chocolate soufflé. Its texture is so light! Its taste is so intensely chocolatey! You put it in your mouth and that chocolate cloud melts instantly on your tongue, leaving a delicious taste and almost no calories.
Pro tip: Choose a good quality dark chocolate, with this you can get an intense chocolate flavor and a bright rich taste. But if you prefer a not too chocolatey and sweeter soufflé, you can also use semi-sweet or milk chocolate in this recipe. The dessert tastes better when served straight from the oven, and a scoop of vanilla ice cream is the perfect accompaniment.