Chocolate Souffle
- Total Time
- 45 minutes, plus 24 hours' refrigeration
- Prep Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter, softened
- ½cup plus 1 tablespoon sugar, plus additional for dusting molds
- ½cup cocoa
- 3ounces bittersweet chocolate, roughly chopped
- ⅓cup half-and-half
- 8egg whites
Nutritional analysis per serving (6 servings)
244 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 6 grams protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the interiors of six 1-cup souffle molds with softened butter. Dust bottoms and sides of molds with sugar. Refrigerate until needed.
- Step 2
In a medium bowl, combine cocoa and chocolate. In a small pan, combine half-and-half with ½ cup water, and bring to a boil. Pour into bowl of chocolate, and whisk until smooth. Set aside.
- Step 3
In a small pan, combine the sugar with 3 tablespoons water. Bring to a boil, and heat to the soft-ball stage, or 250 degrees on a candy thermometer. Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy. Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip. Whisk egg whites to soft peaks; do not overbeat.
- Step 4
Add warm chocolate mixture to beaten egg whites. Using a rubber spatula, gently fold in until thoroughly combined. Spoon or pipe into souffle molds. Refrigerate, uncovered, up to 24 hours ahead of serving.
- Step 5
To serve, preheat oven to 425 degrees. Allow souffles to come to room temperature, 15 to 20 minutes. Place on a baking sheet, and bake until risen and just slightly wobbly when shaken, 6 to 8 minutes. Serve immediately.
Private Notes
Comments
This is so good and easy. I actually meant to halve the recipe (had only 4 egg whites), but forgot to halve the other ingredients, and it souffléed just fine and was lovely and chocolatey. I cooked in one dish (rather than individual cups) and it needed 25-30 minutes, but it worked great. A fantastic dinner party dessert.
The cooking time of 6-8 minutes is completely off. My 8 oz souffles were not done after 10 minutes; and still not completely done after I put them back in for an additional 15 minutes. Perhaps the coming to room temperature time is also off; I did 20 minutes but more would have certainly helped.
This is so good and easy. I actually meant to halve the recipe (had only 4 egg whites), but forgot to halve the other ingredients, and it souffléed just fine and was lovely and chocolatey. I cooked in one dish (rather than individual cups) and it needed 25-30 minutes, but it worked great. A fantastic dinner party dessert.
This is an adaptation of a recipe from Jacques Torres of Le Cirque 2000
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