How to Make Chocolate Soufflé

Description

Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.

Ingredients

Soufflé Batter

• 4 Tablespoons (1/4 cup; 56g) unsalted butter, cut into 4 Tablespoon size pieces
• 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
• 3 large eggs, separated*
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 3 Tablespoons (38g) granulated sugar

Prepping The Ramekins

• 1 Tablespoon (14g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
• 4 teaspoons (16g) granulated sugar

Instructions

1. For the batter: Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
2. Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
3. In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed,