How to Make Chocolate Soufflés

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories while still providing chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

egg whites

🥗Healthier: aquafaba

💰Cheaper: none

Aquafaba is a vegan alternative that mimics egg whites.

Butter and sugar the straight-sided dishes to help the soufflés rise.

Preheat the oven to 375°F and place the oven rack in the lower third.

In a saucepan, combine milk, egg yolks, sugar, corn starch, cocoa powder, and salt to make the pastry cream.

Cook the pastry cream over medium heat, whisking until it thickens and becomes smooth.

Add finely chopped chocolate, vanilla, and a tablespoon of butter to the pastry cream and stir until smooth.

Cool the pastry cream to room temperature, placing it in a bowl over ice water for about 10 minutes, stirring occasionally.

Whip egg whites at room temperature on high speed until foamy, then add cream of tartar.

Gradually add sugar to the egg whites until they hold stiff peaks.

Loosen the pastry cream by mixing in a third of the whipped egg whites, then fold in the remaining egg whites in two batches until uniform.

Fill the ramekins with the mixture, smoothing the tops with an offset spatula and creating a channel around the edge with your thumb.

Place the filled ramekins on a rimmed baking sheet and bake for 15-20 minutes until risen about an inch and just wet on the tip.

Serve immediately after removing from the oven, dusting with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens