Midnight Chocolate Soufflé
This easy-to-make chocolate soufflé recipe will satisfy your sweet tooth cravings while transporting you to the romantic streets of Paris on a moonlit night.
Allergens
Eggs, Dairy
Ingredients
- 3.5 oz semi
- sweet chocolate 2 tbsp unsalted butter 4 large eggs, separated 1/4 cup sugar 1 tsp vanilla extract Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Grease and lightly dust with cocoa powder 4 ramekins or soufflé dishes.
- Melt chocolate and butter in a double boiler or microwave, stirring until smooth. Let cool slightly.
- In a separate bowl, beat egg yolks, 1/4 cup sugar, vanilla, and salt until pale and thickened. Stir in melted chocolate until fully combined.
- In another bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 2 tbsp sugar, beating until stiff peaks form.
- Fold egg whites into the chocolate mixture gently but thoroughly.
- Divide batter evenly among prepared ramekins and smooth the tops.
- Bake for 15 18 minutes or until soufflés have risen and are set. Cool slightly, then serve immediately.
Chef’s Insight
Serve with fresh berries or a dollop of whipped cream for added indulgence.
Notes
To achieve the perfect soufflé, use a cold egg white and a spotlessly clean bowl.