Dark Chocolate Soufflés

Ah…Soufflés, one of of bakings more challenging desserts. I’ve generally shied away from soufflé recipes because let’s face it, there’s nothing worse than serving a deflated soufflé. I decided to give it another go because I was craving a “light” chocolate dessert and there’s something oh-so-satisfying when you dive your spoon into a warm-airy soufflé. I hunted around and came across this recipe on Epicurious. I take absolutely no credit for this recipe but I can vouch for how wonderful and surprisingly easy it is. My favorite part is that it can be made in advance and kept in the fridge until you’re ready to bake them shortly before eating. I apologize that the picture is not prettier but these guys tend to lose air kind of fast so I snapped a picture as soon as I pulled them out of the oven. Serve these and I guarantee “oooohs” and “aaahs” when they come out of the oven and “ohmygoshthesearesogoods” when you serve them. Enjoy!


Dark Chocolate Soufflés (recipe courtesy of Epicurious)

Serves 6

10.5 oz of dark, high-quality chocolate (Recommend: 80-85% cocoa such as Abinao by Valrhona)

1 1/3 cup whole milk

1 tbsp cornstarch

3 large egg yolks, room temp

1 tsp vanilla extract (or zest of 1 small orange if you like the chocolate-orange combination)

6 large egg whites, room temp

1/3 cup sugar

  1. Preheat your oven to 400˚F. Lightly butter 6 6-ounce ramequins and set aside.
  2. In a double-boiler, melt your chocolate and stir until smooth. Set aside.
  3. In a medium saucepan, combine the milk and cornstarch. Bring to a boil over medium heat, stirring constantly until thick. Remove from heat.
  4. Pour your melted chocolate into the hot milk mixture and stir until smooth. Lightly beat the egg yolks and stir them into the milk-chocolate mixture until completely incorporated. Stir in your vanilla (or orange zest) and set aside.
  5. In the bowl of an electric mixer fitter with a whisk attachment, whisk your egg whites on medium speed until foamy. Slowly add the sugar and continue whipping until glossy and stiff peaks have formed.
  6. Add 1/3 of your egg whites to the chocolate mixture and whisk until fully incorporated.
  7. With a spatula, fold in the remaining egg whites until well incorporated. Don’t worry too much about any remaining lumps. If you try to fold it too aggressively you’ll deflate your egg whites.
  8. Spoon the batter into your prepared ramequins all the way to the top and place them on a baking sheet.
  9. If you plan on baking them more than 30 minutes after having prepared them, place the ramequins in the fridge until ready to bake. If not, place them in the oven and bake for 12-15 minutes until risen (adding 2-3 minutes if they have been in the fridge a long time).
  10. Serve immediately with a scoop of vanilla ice-cream alongside. Heaven!


%d bloggers like this: