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Chocolate Soufflé
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulgent chocolate soufflé - the ultimate romantic dessert. Follow Chef John for perfection.
Ingredients:
  • 1 teaspoon melted butter, or as needed
  • 2 tablespoons white sugar
  • 2 ounces 70% dark chocolate, broken into pieces
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 4.5 tablespoons cold milk
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 large egg yolk
  • 2 large egg whites
  • 1 pinch cream of tartar
  • 1 tablespoon white sugar, divided
Instructions:
  • Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  • Lightly coat the bottom and sides of two 5-ounce ramekins with 1 teaspoon of melted butter. Sprinkle 1 tablespoon of white sugar into each ramekin, swirl to coat, and remove excess sugar.
  • Add 3 cups of hot water to a pot simmering over low heat. Place chocolate pieces in a metal mixing bowl set over the pot until chocolate melts; ensure water does not simmer or boil.
  • In a skillet over medium heat, melt 1 tablespoon of butter until sizzling. Stir in flour and cook until thickened, about 1 minute. Lower the heat, gradually whisk in cold milk until smooth and thickened, in about 2 to 3 minutes. Take off the heat.
  • Pour the milk mixture into the bowl of melted chocolate, sprinkle in salt and cayenne pepper, and stir until well blended. Add the egg yolk and continue mixing until fully incorporated. Keep the bowl over the warm (but not simmering) water to maintain the chocolate's temperature while you whisk the egg whites.
  • Beat egg whites and cream of tartar in a mixing bowl until thick and glossy, forming soft peaks that hold their shape briefly when lifted with the whisk.
  • Gradually incorporate the sugar in 3 additions, whisking for 15 seconds each time. Keep whisking until the mixture forms soft peaks resembling shaving cream, which should take about 3 to 5 minutes.
  • Add a generous dollop of the egg white mixture into the chocolate mixture and stir for 1 to 2 minutes until well combined. Carefully fold in the rest of the egg white mixture using a spatula until fully mixed. Spoon the mixture into the ramekins and place them on the baking sheet.
  • Bake until soufflés puff up and rise above the rims, in a preheated oven for 12 to 15 minutes.

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