Chocolate Soufflé — an awesome Valentine’s Day dessert that’s sure to impress your loved one.
These dark chocolate soufflés are a perfect finishing touch to dinner parties or a quiet romantic dinner.
Uuummm, just imagine a very delicate dessert with its airy texture, oozy truffle centre and genius dark chocolate flavour. Believe me, this uber-decadent dessert is everything you want it to be.
It was some years ago when I visited Paris for the first time. I saw the beauty with my own eyes. Yes! Before that I had only heard about the most romantic place on this earth. But then I felt it personally too. The memories of my first visit to Paris still gives me goosebumps. Below is the photo of my first Paris trip.
They say your trip to France is never complete until you taste the essence of French food. So we had to cover so many amazing food joints. One of our French friends told me about Soufflé beforehand. I have to confess that I had never heard of Soufflé before. Oh! Gosh! The name Soufflé itself sounded so intriguing.
We went to some French restaurants but never saw a Soufflé on menu. Then the day before we had to leave, we had dinner at our hotel’s restaurant where we stayed. I bounced on my feet as soon as I read Soufflé on the menu card. Yes, yes! They had Soufflé . I was literally overjoyed. And then I had the most amazing dessert. It was very rich and chocolaty without being overly sweet.
Then I tried a traditional chocolate Soufflé recipe once I was back home. I got this recipe from the same French friend who told me about Soufflés .
The first time when I wanted to try to make it, I was so scared as it sounded too complicated and challenging! I wasn’t sure if I would be able to make it. I felt like I had ants in my pants. Chocolate Soufflé is the ultimate chocolate dessert. But at the same time, I was scared from making it because of all the last-minute work. Also I feared it won’t rise. It’s because it’s a major step towards making it perfect.
I also wanted to make my hands dirty. Thus the unforgettable taste and my wish to surprise Abhishek gave me enough courage to try it.
And then I made it. I made the world’s best dessert ever, and as soon as I had the first spoonful of this beauty, the anxiety of making soufflés was gone forever.
Be prepared, as this Soufflé is very rich. It will definitely satisfy any chocolate craving. Give it a try!
There’s this one thing I noticed for the first time when I made Soufflés. They start to deflate the minute you take them out of the oven.
That’s why after so many attempts, I just popped them in oven as an experiment and they were perfect again. So for me, there is no last time fuss anymore. Now I make them a couple of hours ahead, refrigerate it and just pop in the oven after dinner. They are always just deeeeelicious.
You can see that Soufflés look little deflated in my photos as I was too busy in shooting video! But I popped them in oven before I ate them.;)
The whipped cream is optional but delish, so I always top my Soufflé with whipped cream. But you are free to use fresh toffee, chocolate ganache, fresh fruits, dried fruits, or even candied fruit with these soufflés.
You can’t beat a great chocolate Soufflé. Just dish up these babies at a dinner party and you’ll be a kitchen god or goddess.
It’s not hard to make Soufflé at all. Try this chocolate Soufflé and there is nothing that which can stop you from enjoying these pots. Nothing can stand in between you and your chocolate Soufflé . At least I don’t let anyone come in between me and chocolate mousse. 🙂
Here are some important tips:
#Use eggs at room temperature.
#Don’t skip the sugar coating.
#Position oven rack on the lowest rung position. This will allow for your soufflés to bake a bit longer and rise up more, while making sure the tops don’t burn in such a hot oven.
#Start to preheat your oven as soon as you start the recipe, so it has long enough to get up to consistent temperature.
#Make sure your chocolate base is cool before adding your whipped egg whites.
#Fold your egg whites gently into your chocolate just until mixed. Try not to over-mix.
- 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)
- whipped cream
- icing sugar
- Preheat oven to 400°C/200°F.
- Butter the inside of your ramekin. Dust the ramekins with granulated sugar.
- Heat a pan with butter. Add cream ans stir well for 30 seconds. Add dark chocolate and stir well to combine or until the chocolate has melted fully.
- Remove from heat and add the cocoa powder and 2 tbsp milk if needed. Boil water in another pan and and place this chocolate pan over the double boiler. Whisk until chocolate is melted and hot.
- Remove from the heat and set aside.
- Place egg whites and pinch of salt in a bowl. Whip until foamy. Once foamy slowly add the sugar and whip until stiff peaks form and glossy.
- Add egg yolks to chocolate mixture and whisk well to combine.
- Then place one egg whites into the base and fold to lighten the base. Do not to over mix and deflate your whites.
- Using a spoon dollop the mixture into each ramekin filling all the way to the top.
- Run your thumb or towel along inside of the ramekin, all the way around and clean the edges off with a dish towel.
- 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.
- When soufflés are done remove from oven, dust with powder sugar.
- Poke holes in the center of the soufflé with a spoon and add a dollop of whipped cream inside.
- Serve immediately as the soufflé will begin to deflate soon.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking & Keep Sharing! 🙂