Chocolate is one such thing that takes any dish to an entirely different level. You may not find many French desserts using chocolate in them, but this particular dessert is simply sinful and absolutely delicious. The recipe is quite easy, but you have to be careful about certain things while you prepare the soufflé. First and foremost, dark chocolate is an absolute must for this recipe.
Your chocolate should have at least 60-70 percent cocoa solids in it. Because the better the quality of the chocolate, the better will be the soufflé. And secondly, don’t wait too long to eat your soufflé because it will vanish even before you realize that. So, enjoy…
Difficulty level: Easy
Servings per recipe: 4
Preparation time required: 25-30 minutes
Baking time required: 6-8 minutes
4 soufflé ramekins
1 mixing bowl
1 handheld or standing electric mixer
1 rubber spatula
1 wire whisk
1 tablespoon of unsalted butter
Cocoa powder, for decorating
For the Crème Pâtissière
7 oz. of dark chocolate (with 70% cocoa solids)
3 large egg yolks (at room temperature)
7 oz. of milk (at room temperature)
1 tablespoon of corn flour
For the Egg Whites Mixture
160 grams of caster sugar
7 large egg whites (at room temperature)
Method of Preparation
1. Take a saucepan and pour the milk in it. Place the saucepan on the stove and light up the flame to maintain it on medium. Simmer the milk for 1 minute and then add the corn flour to it. Whisk and combine the mixture with a wire whisk and boil the milk until it thickens up and attains beautiful yoghurt like texture. While the milk is boiling, take the chocolate bar and chop it into small cubes. Make sure that your chocolate is at room temperature.
2. Once the chocolate is chopped, put the cubes into the milk and stir them around until the chocolate cubes melt and get completely mixed with the milk. Next, remove the saucepan from the heat and set it aside to cool down the chocolate mixture a bit. In the meantime, take two bowls and place them side by side.
Then crack open the eggs one by one in exact halves and toss the egg yolks to collect the egg whites in one bowl and the egg yolks in the other. Separate all the eggs in that manner, but retain only 3 egg yolks and 7 egg whites. Once done, set aside the bowl of egg whites and continue working with the egg yolks.
3. Once the chocolate mixture cools down, add-in the egg yolks one by one and whisk the mixture to completely incorporate the egg yolks in it. Now take the egg whites and transfer them into a large mixing bowl. Set the bowl on the standing mixer and whisk the egg whites until they form soft glossy peaks.
Then slowly add the caster sugar to the egg whites and whisk again until you get stiff glossy peaks. Once done, lightly fold the egg whites mixture into the chocolate mixture. Do not agitate the mixture too much while folding-in the egg whites.
4. Once done, take the soufflé ramekins and grease them thoroughly with the butter. Then put 1 teaspoon of sugar in each of them. Rotate and tilt the ramekins to coat them with sugar and then discard the excess sugar. Then pour equal amounts of the soufflé mixture into the ramekins and then clean the rims of the ramekins with a paper towel to allow the soufflés to rise up.
Once ready, insert the ramekins into a 350 degrees Fahrenheit preheated oven to bake the soufflés for 6-7 minutes. Once done, take them out of the oven and sprinkle cocoa powder on top to serve.