Beth's Easy Chocolate Soufflé Recipe | ENTERTAINING WITH BETH

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.

Pre-plan your souffle to avoid scrambling in the kitchen.

Butter and sugar the inside of each 8-ounce ramekin with 1 tablespoon of melted butter and dust with 2 teaspoons of sugar.

Place the prepared ramekins in the fridge until ready to use.

In a microwave-safe bowl, combine 2 ounces of bittersweet chocolate and 3 tablespoons of butter, then microwave until melted and whisk until combined.

Add 1 egg yolk, 1/2 teaspoon of vanilla, and 1/4 teaspoon of salt to the chocolate mixture and whisk until combined.

If made an hour before dinner, let the base rest at room temperature; if longer, refrigerate it.

Before serving, remove the base from the fridge to bring it to room temperature for about 30 minutes.

Put 2 egg whites in a mixing bowl to allow them to reach room temperature for better peaks.

Measure out 1/4 cup of sugar and 1/2 teaspoon of cream of tartar (or vinegar as a substitute).

Preheat the oven to 400 degrees and ensure the oven rack is on the lowest rung.

Beat the egg whites until foamy, then add the cream of tartar or vinegar.

Once the egg whites are opaque and soft peaks form, slowly add the sugar while mixing to create a stable meringue.

Continue beating until the egg whites are stiff and glossy, indicated by a peak when the whisk is lifted.

Take a third of the meringue and fold it into the chocolate base to lighten it.

Gently fold in the remaining meringue in two more additions, ensuring the mixture is well combined without deflating the egg whites.

Fill each ramekin with the souffle mixture up to the top and smooth it with a spatula.

Create a channel around the perimeter of the ramekin with your thumb to help the souffle rise evenly.

Clean the edges of the ramekin with a dish towel for a nice presentation.

Bake the souffles in the oven for 13 minutes.

In the bowl of an electric mixer, combine 1 cup of heavy cream, 1 teaspoon of vanilla extract, and 1 tablespoon of confectioner's sugar to make whipped cream.

Beat the cream until soft peaks form.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens