Chocolate Souffle Recipe

Looking for an easy Chocolate Souffle recipe? Learn how to make Chocolate Souffle using healthy ingredients.


Submitted by mtrevinoiii

Makes 6 servings



From Jaques Torres Dessert Circus

Recipe Ingredients for Chocolate Souffle

1/3 c Half-and-half
3 oz Bittersweet Chocolate
1/2 cup cocoa powder
1/2 c Water
8 Egg whites
1/2 c Granulated Sugar
1 1/2 tbs Butter
2 tbs sugar

Recipe Directions for Chocolate Souffle

  1. Preheat the oven to 375 degrees F.

  2. Souffles are baked at a high temperature to ensure a good rise. Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keep the souffle from sticking to the side of the mold and allow it to rise evenly. The sugar also gives the souffle a crunchy crust, which I think makes a great contrast to it?s soft interior.

  3. Prepare the souffle base: Pour the half-and-half into a 1 quart heavy-bottomed saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted. Place a 1-quart saucepan half-filled with boiling water over high heat and bring to a boil. Make a double-boiler by setting a large mixing bowl over the boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.

  4. To finish the souffle: Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks. Do not overwhip the egg whites or they will not incorporate evenly into the ganache, and when baked, the souffle will have chewy pieces of egg white in it. You can tell the egg whites are overwhipped if they start to separate and resemble scrambled eggs. Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The souffle mixture should be homogeneous in color, but if you still see streaks of meringue in the batter, that?s okay. Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about one inch above the rim of the mold.

  5. Place the souffle in the center of the oven and remove the top oven rack if necessary to allow enough room for it to rise. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen to about one and a half times its original height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with powdered sugar.

  6. Serve immediately with a side of whipped cream or creme anglaise, if desired.

Categories

Chocolate, Dessert, Bake

Nutrition Facts
Serving Size 123.0g
Amount Per Serving
Calories
237
Calories from Fat
86
% Daily Value*
Total Fat
9.6g
15%
Saturated Fat
6.3g
31%
Trans Fat
0.0g
Cholesterol
16mg
5%
Sodium
112mg
5%
Potassium
323mg
9%
Total Carbohydrates
34.1g
11%
Dietary Fiber
2.6g
10%
Sugars
28.6g
Protein
7.6g
Vitamin A 3% Vitamin C 0%
Calcium 5% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in cholesterol
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
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