Souffles are the ultimate baking test. The key tips are to ensure stiff peaks in your meringue before folding in the chocolate and being careful not to over mix. This ensures that there is enough air to lift your souffle out of it’s ramekin. Then make sure to serve immediately, because they do deflate quickly.
Chocolate Souffle Recipe
- 2 tbsp of unsalted Butter (at room temperature)
- ½ cup of granulated sugar (plus more for ramekins)
- 3 large egg whites plus 3 large egg yolks (at room temperature)
- ⅛ tsp of cream of tartar
- 5½ ounces of dark chocolate (melted)
- ⅔ cup of whole milk
- ¼ tsp of vanilla extract
- 1 tbsp plus 1½ tsp of corn starch
- ⅛ tsp of sea salt
- 3 tbsp of sourcream
- confectioner’s sugar for garnish
Preheat the oven to 400 degrees. Brush four 7-ounce ramekins with the butter, coat with granulated sugar. Beat the egg whites with a mixer on medium speed until foamy, about 2 min. Add cream of tartar and whisk until soft peaks form. Add granulated sugar, whisk until medium peaks form, about 5 minutes.
Set chocolate in a bowl. Whisk milk into corn starch and sea salt in a saucepan. Bring to a simmer. Cook, stirring, until thick about 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites. Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Garnish with confectioners’ sugar.