Chocolate soufflé

The word soufflé comes from the French verb ‘to blow’ and, and the name suggests, this is a light, airy dessert. The dish dates back to the early 18th century and nowadays is a staple on dessert menus around the world. The crispy chocolatey crust is perfect for letting the creamy chocolate ooze out for a rich surprise. However, it doesn’t have to be sweet. In fact, cheese soufflés are just as delicious if you’re looking for something a little saltier.

Creamy, rich, and fluffy like clouds of dessert heaven, this easy chocolate soufflé recipe is the epitome of French indulgence. Made with just a handful of ingredients, the chocolate soufflé will quickly become one of your favorite French desserts.

They are very easy to make by following a few simple techniques and a good recipe, like this one:

Ingredients

1/3 cup sugar (granulated)

2 tablespoons sugar (granulated, for sprinkling)

5 ounces chocolate (bittersweet, chopped finely)

3 large egg yolks (room temperature)

6 large egg whites (room temperature)

1/16 teaspoon salt

2 tablespoons butter

Garnish: powdered sugar or cocoa

Steps to Make It

Preheat the oven to 375 F. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

Melt chocolate pieces in a metal bowl over barely simmering water, continuously stirring. Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium-high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 to 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior.

You’ll also want to have whatever toppings you want to serve the soufflé with, be it powdered sugar, whipped cream, or crème anglaise, either ready to go or set up at your dinner table.

You should also have some kind of saucer or plate (preheated) ready for each ramekin to help maintain the soufflés height for as long as you can. Warm, moist, and utterly rich, it’s every chocolate lover’s dream!