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Dessert
Individual Chocolate Soufflés
It's been over 30 years since I last made a chocolate soufflé. There was a time when I went soufflé crazy, making every variation I could find in my Good Housekeeping cookbook. I loved watching them rise in the oven and hearing the oohs and aahs when I brought them to the table. I'd put on some smooth jazz, get comfortable in the kitchen, and enjoy the process. Making this chocolate soufflé after all these years brought those memories rushing back. Some recipes are timeless, and this is certainly one of them.
Prep 25 minCook 35 minTotal 60 min6 servingsMedium410 calories
Directions
Rich, airy chocolate soufflés with beautifully risen tops, finished with whipped cream and chocolate syrup. An elegant French-inspired dessert that's surprisingly simple to make at home.
- 1.Prepare the soufflé dishes. Generously butter six 10-ounce soufflé dishes or oven-safe custard cups. Lightly sprinkle the inside of each dish with granulated sugar, rotating to coat the bottoms and sides. Tap out any excess sugar.
- 2.Make the chocolate base. In a medium saucepan, combine the flour and ¼ cup of the granulated sugar. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat.
- 3.Add the chocolate and egg yolks. Stir the unsweetened chocolate into the hot mixture until completely melted and smooth. Quickly beat in all five egg yolks until thoroughly incorporated. Set aside and allow the chocolate mixture to cool until lukewarm.
- 4.Whip the egg whites. Preheat the oven to 375°F. In a large, clean mixing bowl, beat the five egg whites with the salt and vanilla extract on high speed until soft peaks form. Gradually add the remaining ½ cup of granulated sugar, about 2 tablespoons at a time, continuing to beat until stiff, glossy peaks form.
- 5.Fold the mixtures together. Using a rubber spatula, gently fold the chocolate mixture into the beaten egg whites until just combined. Use a light hand to preserve as much air as possible. Avoid vigorous stirring, which can deflate the mixture.
- 6.Fill the soufflé dishes. Carefully spoon the mixture into the prepared dishes, distributing it evenly. Place the filled dishes on a large rimmed baking sheet for easier handling.
- 7.Bake the soufflés. Bake at 375°F for 30–35 minutes, until the soufflés have risen beautifully and the tops are puffed and browned. Avoid opening the oven door during baking, especially during the early stages, as sudden temperature changes may cause the soufflés to collapse.
- 8.Serve immediately. Remove the soufflés from the oven and serve while beautifully puffed. Top with a spoonful of freshly whipped cream and a drizzle of chocolate syrup, or finish with powdered sugar and fresh berries for an elegant presentation.
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