Chocolate Souffle (Video)

Chocolate Soufflé is a delish french dessert that's sure to impress anyone. These soufflés are an ideal finishing touch to dinner parties or a cozy dinner.

Recipe Source Link:https://www.mygingergarlickitchen.com/chocoalte-souffle-video/

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RECIPE INGREDIENTS

» For Chocolate Souffle

• butter - 1 tbsp
• cream - ¼ cup
• dark chocolate - 57 g or 2 oz
• unsweetened cocoa powder - 4 tbsp
• milk - 2 tbsp if needed
• egg yolks - 2
• egg yolks - 2
• pinch of salt
• sugar - ¼ cup (50 g)

» For Serving //

• whipped cream
• icing sugar

RECIPE INSTRUCTIONS

» Making Chocolate Souffle //

1. Preheat oven to 400°C/200°F. Butter the inside of your ramekin. Dust the ramekins with granulated sugar.
2. Heat a pan with butter. Add cream ans stir well for 30 seconds.
3. Add dark chocolate and stir well to combine or until the chocolate has melted fully.
4. Remove from heat and add the cocoa powder and 2 tablespoons milk if needed.
5. Boil water in another pan.
6. Place this chocolate pan over the double boiler. Whisk until chocolate is melted and hot. Remove from the heat and set aside.
7. Place egg whites and pinch of salt in a bowl.
8. Whip until foamy. After that add the sugar and whip until stiff peaks form and glossy.
9. Add egg yolks to chocolate mixture and whisk well to combine.
10. Then place whipped egg whites into the base and fold to lighten the base. Do not to over mix and deflate your whites.
11. Using a spoon dollop the mixture into each ramekin filling all the way to the top.
12. Run your thumb or towel along inside of the ramekin, all the way around and clean the edges off with a dish towel.
13. Place ramekins on a baking tray and bake until soufflé has risen to about 1½ inch above the dish. Or bake for just 13-14 mins until soufflés have risen and tops are slightly browned.
14. When soufflés are done remove from oven, dust with powder sugar.
15. Poke holes in the center of the soufflé with a spoon and add a dollop of whipped cream inside.
16. Serve immediately as the soufflé will begin to deflate soon.

RECIPE NOTES

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