Chocolate soufflés are a decadent treat for chocolate lovers—surprisingly simple to make and packed with intense flavor.
Does the thought of making a chocolate soufflé make you nervous, or do you welcome the challenge? I admit I felt both. Soufflés can seem temperamental, almost like a little kitchen miracle. Straight from the oven they rise dramatically, glossy and proud. Then, almost as quickly, they may settle. But even if a soufflé deflates a little, the soft, creamy center remains irresistible. One bite and you’ll forget about appearances—this dessert is all about the silky, chocolatey interior.
I baked my soufflés in charming mini cocottes that I received as a gift. The color, finish and concentric ridges on the lids make them both beautiful and durable. Stoneware cocottes are timeless and make serving individual soufflés elegant and effortless.
Chocolate soufflés
Pin Recipe
Ingredients
- 3 tablespoon unsalted butter softened
- 2 tablespoon unsweetened cocoa powder
- 3 oz semi-sweet chocolate chopped
- ½ teaspoon vanilla extract
- 2 egg yolks room temperature
- 2 egg whites room temperature
- 2 tablespoon granulated sugar
- dash of salt
- dash of cream of tartar
Instructions
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Preheat the oven to 375°F (190°C).
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Use 1 tablespoon of butter to grease the cocottes, then dust the insides with cocoa powder, tapping out any excess. Arrange the cocottes on a baking dish and set aside.
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In a double boiler, melt the chopped chocolate with the remaining butter, whisking until smooth.
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Remove from heat and let the chocolate mixture cool to room temperature. Whisk in the egg yolks one at a time until incorporated, then add vanilla.
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In a clean, dry bowl, beat the egg whites with a dash of salt, a pinch of cream of tartar and the sugar. Start on medium speed until frothy, then increase to high and beat until stiff peaks form. Watch closely to avoid overbeating.
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Fold one-third of the meringue into the chocolate to lighten it, then gently fold in the remaining meringue until no streaks remain. Be careful not to overfold.
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Spoon the batter into the prepared cocottes. At this stage you can cover and refrigerate them until you’re ready to bake.
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Bake the soufflés for about 20 minutes, until risen and set on the edges with a soft center.
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Dust with powdered sugar and serve immediately for the best presentation and texture.
Notes
Nutrition
Thank you for joining me in celebrating the biggest chocolate holiday of the year! I had a great time sharing recipes and guest posts. I appreciate every comment and email saying how much you enjoy the posts—there will be more fun events like this on the Crunchy Creamy Sweet blog.
Wishing you a delicious celebration and many chocolate-filled moments.
HAPPY VALENTINE’S DAY!!!
xoxo,
Anna