How to Make Chocolate Soufflé - EASY CHOCOLATE SOUFFLE

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces sugar while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour adds a nutty flavor and is gluten-free.

Generously butter six eight-ounce ramekins using upward strokes.

Coat the buttered ramekins with granulated sugar, turning to coat and tapping out the excess.

Preheat the oven to 400 degrees Fahrenheit with a rack in the bottom position.

In a saucepan, bring 2 cups of water to a simmer for a water bath.

In a large heatproof mixing bowl, add 8 ounces of bittersweet chocolate and 8 tablespoons of softened unsalted butter.

Place the mixing bowl over the simmering water, ensuring it doesn't touch the water, and stir until melted and combined.

Remove the bowl from heat and let it rest for 5 minutes.

Separate 6 large eggs, adding the egg whites to a large mixing bowl.

Whisk the egg yolks into the chocolate mixture along with 1 teaspoon of vanilla extract and 1/4 teaspoon of salt until incorporated.

In another bowl, beat the egg whites with 1/2 teaspoon of cream of tartar until soft peaks form, about 2 minutes.

Gradually add sugar while mixing, then increase to high speed until stiff peaks form and the mixture is glossy, about 2-2.5 minutes.

Fold one-third of the egg white mixture into the chocolate to lighten it, then add another third, folding gently until well incorporated.

Add the last third of the egg whites, folding gently until no streaks remain.

Transfer the mixture evenly into the prepared ramekins, filling them almost to the top.

Run your thumb around the inside edge of each ramekin to create a border about 1/4 inch deep.

Transfer the ramekins to the bottom rack of the preheated oven and reduce the heat to 375 degrees Fahrenheit.

Bake for 13 to 16 minutes without opening the door.

While the souffles bake, prepare the chocolate sauce by combining 1/3 cup heavy whipping cream, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract in a small saucepan with 2 ounces of chocolate chips until melted.

For the whipped cream topping, combine 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 2 teaspoons Grand Marnier in a mixing bowl and beat until medium stiff peaks form.

Check the souffles; they should have puffed beautifully. Remove from the oven immediately.

Serve the souffles right away while they are still puffed, drizzling chocolate sauce on top and adding a generous dollop of whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens