Showstopping Chocolate Soufflés With Claire Saffitz | NYT Cooking

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.

Prepare four ramekins by buttering them well, especially around the rim, to prevent sticking.

Sprinkle about 1 tablespoon of sugar into each ramekin, rotating to coat the inside and tapping out the excess sugar.

Set the prepared ramekins on a half sheet pan for better air circulation while baking.

Separate three egg yolks from five egg whites, letting the egg whites come to room temperature.

In a heatproof bowl over simmering water, melt dark chocolate and butter together until smooth.

Add two egg yolks and some sugar to the chocolate mixture, stirring until combined.

Add a little bit of flour and a pinch of salt to the chocolate mixture, mixing until smooth.

In a separate bowl, beat the egg whites until soft peaks form, then gradually add four tablespoons of sugar, continuing to beat until stiff peaks form.

Fold a third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites until just combined.

Divide the soufflé mixture among the prepared ramekins, filling them about three-quarters full.

Bake in the preheated oven until puffed and set, about 12-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

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