Chocolate Souffle SIMPLIFIED!

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 grease each 6-ounce ramekin with softened butter, making sure to coat all the way around.

Add sugar to the greased ramekins and move them around to coat the inside with sugar, then tip out any excess.

In a saucepan, add flour and salt, then slowly stream in milk while whisking to avoid lumps until a smooth paste forms.

Turn the heat to medium-low and add butter, whisking continuously for 2-3 minutes until the mixture thickens without boiling.

Remove the thickened mixture from heat and let it cool slightly before adding bittersweet chocolate to melt with residual heat.

After 3 minutes, stir in vanilla extract and room temperature egg yolks with a spatula, folding gently to combine without overmixing.

Set the soufflé base aside to cool completely, which can be done up to 3 days in advance, but must be brought to room temperature before folding in egg whites.

In a bowl, add room temperature egg whites and cream of tartar, then whip with a hand mixer or stand mixer on medium speed until foamy.

Gradually add 2 tablespoons of sugar to the egg whites while mixing until they are glossy and firm.

Fold a third of the whipped egg whites into the cooled soufflé base to loosen it, then gently fold in the remaining egg whites until no large lumps remain.

Fill the prepared ramekins to the top with the soufflé mixture, then smooth the tops with a flat knife or palette knife.

Clean the edges of the ramekins with fingers to ensure they are neat and free of excess mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens