Taste the Air-Chilled Difference®

Chocolate Soufflés

by , Chef, Seattle, Washington

Chocolate Soufflés

Serves 8

  • 1 tablespoon plus 1½ teaspoons granulated sugar, divided
  • ½ teaspoon cornstarch
  • 2 large eggs, separated
  • 1½ cups whole milk
  • 1½ tablespoons unsalted butter
  • 1 tablespoon plus 2½ teaspoons all-purpose flour
  • Kosher salt
  • 1 ounce dark chocolate, finely chopped
  • Softened butter and granulated sugar for coating the ramekins
  • Powdered sugar for garnish

Preheat the oven to 400°F with the rack in the center of the oven. In a small bowl, mix together 1 tablespoon of the sugar with the cornstarch. Whisk in the egg yolks and set aside. For the soufflé base, add the milk to a small saucepan over medium heat to warm.

Meanwhile, in a separate small saucepan, melt the butter over medium heat. Whisk the flour into the butter and add a pinch of kosher salt into the butter mixture. Whisk for about 30 seconds. Remove from heat. Whisk in about half cup of the warm milk to form a smooth mixture without lumps. Whisk in another half cup of the milk, and then the final half cup. Return to medium heat and whisk, bringing to a simmer. Simmer for 30 seconds, then remove the pan from the heat. Immediately whisk in the chocolate to melt. Whisk in the egg yolk mixture. Transfer the batter to a large mixing bowl.

Brush the inside of the ramekins generously with softened butter, brushing the butter vertically around the sides of the ramekins so that the soufflés will rise along the lines. Dust the inside of the buttered ramekins with sugar and place the ramekins on a sheet pan.

In a large bowl, or the bowl of a standing mixer, whisk the egg whites until they begin to foam. Whisk in ½ teaspoon of the remaining sugar until the whites begin to hold a form. Add another ½ teaspoon of the sugar and continue to whisk until the whites hold a bit more shape. Add the final ½ teaspoon of sugar and continue whisking until the whites are shiny and hold a firmer shape. Do not over whisk the whites. They should be glossy and hold a peak shape but over-whisking can cause them to break down.

Gently stir about one third of the egg whites into the chocolate mixture to combine. Fold the remaining whites into the batter.

Spoon the soufflé batter into the prepared ramekins about three quarters full. Bake the soufflés for about 15 minutes (depending on the size of your ramekins), or until they have risen and the top is set. Sift a little powdered sugar over top and serve immediately.

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