Making a Chocolate Soufflé for the First Time | It’s Fine | Food52

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.

Butter the ramekins using your fingers, ensuring to cover all the way to the edge.

Surround the ramekins with a collar of buttered aluminum foil, double thickness, 3 inches above the rim of the dish.

Melt the semi-sweet baking chocolate in a pot over a double boiler until smooth.

In a saucepan, add all-purpose flour and slowly whisk in milk until smooth, stirring constantly.

Bring the mixture to a boil and stir for 2 minutes until thickened.

Remove from heat and let it cool while stirring to speed up the cooling process.

Add egg yolks one at a time to the cooled mixture, stirring well after each addition.

Add melted chocolate to the mixture and a tablespoon of vanilla extract, stirring to combine.

In a mixer, beat 6 egg whites with a pinch of salt until soft peaks form.

Gradually add sugar while continuing to beat until stiff peaks form.

Fold the chocolate mixture into the beaten egg whites gently until combined.

Ladle the mixture into the prepared ramekins, filling as desired.

Place the ramekins in the oven and set a timer for 40 to 50 minutes, checking at 35 minutes.

After the timer goes off, check if the soufflés have risen and are cooked through.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens