Do you know soufflés? These elaborations originating from France are very spongy bites, with a fantastic texture and a delicious flavor. In addition, they are super versatile and can be made with a multitude of ingredients, both sweet and savory. This time, we are going with a very sweet and chocolatey recipe. Don’t miss this Chocolate Souffle recipe.
If you do not know them, soufflés are elaborations whose main ingredient, which cannot be missing, are egg whites stiff. And this is independent of whether the souffle is sweet or savory. To get that airy and fluffy texture we need to whip the egg whites.
The whipped egg whites are combined with the other ingredients included in the souffle. If it is usually savory, it will consist of a béchamel sauce with the different ingredients that you want to add depending on the recipe. When our dough is ready, it has to be baked in individual molds so that it acquires its characteristic texture.
And that’s how easy it is to prepare a French souffle.
As we said, these elaborations can be both sweet and savory. But, as we have already seen the Cheese Soufflé recipe; today we are going with a sweeter one: the Chocolate Soufflé.
But, before we start, take a look at these other desserts also very chocolatey. Perfect for those with a sweet tooth: Like the No-Bake Easy Three Chocolates Cake Recipe; or this delicious Chocolate Nut Brownie Recipe.
Before starting the recipe we must know that these bites have to be baked. And, for this, individual molds are used. Known as Ramekins, these molds are tall and oven-safe.
You can get them at any homeware store, supermarket or shopping mall.
But, to try this dish you can also use any oven safe, individual and similar to the ramekins.
These molds will be greased with butter. And, to get a better and richer result, we will sprinkle a little sugar in each mold, making sure that it is impregnated both in the bottom and in the walls of the mold.
Now that we have the molds ready, we can start with our recipe.
The first thing we are going to do, for these chocolate soufflés, is to separate the yolks from the whites. As we only need two yolks and 4 egg whites, save the leftover yolks for another preparation.
Remember that, as we have to whip the egg whites, it is very important that you separate them well and that no yolk falls into them. Although later we will see some tricks to easily whip the egg whites.
Continue beating the egg yolks with the sugar, and on the other hand, melt the chocolate and butter. We will mix all these ingredients and add the cocoa powder. Finally, we have to whip the egg whites and mix them with the chocolate. Now we have the base of the soufflés, ready to bake.
Arrange this dough in the individual molds and bake. Remember that they should double in the oven. Serve them just out of the oven, because if they start to cool, they will also go down very quickly and the presentation will lose a lot.
Do you want your Chocolate Soufflé to rise evenly and straight? Clean the edges of the mold very well before baking. Don’t leave any bits of dough on them, as this will cause them to rise unevenly.
Presentation is a key point in any elaboration. When it comes to chocolate soufflés, it is very common to decorate them simply with a little powdered sugar on top. But they admit many other ingredients. For example, you can decorate them with cream, and/or syrup, with a scoop of ice cream of your favorite flavor, with fruit of all kinds… Use your imagination but remember to have it ready before they come out of the oven so you don’t waste time deciding it and they go down before serving.
The trick for a souffle to rise and have that “airy” texture is the egg whites. They must be perfectly whipped and correctly integrated to prevent them from dropping when the other ingredients are added.
To prevent the egg whites from dropping, they must be properly whipped first. Later on we will see some tips to get it right. But, in addition, when we integrate it with the rest of the ingredients we must do it delicately. With smooth and enveloping movements, to prevent it from dropping. We will also mix just enough to get a homogeneous dough, but without overdoing it. Because overmixing will also cause the egg whites to drop.
We can do it manually, with a whisk, although it will take us some time (and fatigue), or, if we have an electric mixer, we can do it with this one in a simpler way.
The first thing to do is to separate the yolk from the egg white, as we have already mentioned. Remember that if the egg white has any small pieces of yolk in it, no matter how small, the egg white will not whip.
We can add a pinch of salt to help us in the task. Also, remember that the flavor of the chocolate is enhanced if we add a pinch of salt, but very little. So it will not be a bad addition to the recipe.
To whip the egg whites we will start beating more or less slowly, and, as soon as the whites start to foam, we will increase the intensity or beat faster until they form solid peaks. When the egg whites have started to foam, we can also help ourselves by adding a spoonful or two of sugar. This is another trick to make whipping easier.
And that’s the end of our sweet Chocolate Souffle recipe. If you liked it, remember to leave us your comments, ideas, tips… We love to read them!
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