Chocolate Soufflé
Hot air, egg whites, and pure anxiety.
Timing note: 45 mins
Chocolate Soufflé
Hot air, egg whites, and pure anxiety.
Timing note: 45 mins
The Key Move
A soufflé is just a flavored balloon
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The Setup
- SaucepanMedium (2-3 qt)
- Mixing Bowls
- Whisk
- Spatula
- Ramekins
The Mise en Place
2Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/1)
My soufflé didn't puff up at all.
Ah, it seems like we lost some of that precious air. This usually happens if the egg whites were over-mixed, deflating them, or if the oven door was opened too early, letting that…
Why is my soufflé leaning to one side?
That lopsided rise tells me a couple of things could be happening.
Chef's Notes
Whip egg whites to stiff, glossy peaks. Under-whipped whites won't provide enough lift.
Gently fold egg whites into the chocolate base to maintain maximum airiness. Don't overmix.
Serve immediately after baking. Dust with powdered sugar or top with fresh berries.
The Method
THE BASE
MIX the melted chocolate with yolks to create a heavy base.
THE PEAKS
Time-sensitiveWHISK egg whites (120 g) and sugar to stiff peaks.
The "Bird's Beak." When you lift the whisk, the tip of the peak should stand up straight and just barely curl over.
THE FOLD
Time-sensitiveSacrifice 1/3 of the whites: STIR them aggressively into the chocolate to lighten it. Then, gently FOLD the remaining whites in.
⚠️ Do not over-mix. White streaks are okay. If you deflate the bubbles, you are making a brownie, not a soufflé.
THE RIM CLEAN
Fill ramekins to the top. Run your thumb around the inside rim to create a groove.
Why? This breaks the seal and allows the "hat" to pop up straight.
BAKE
BAKE at 375°F (190°C) for 12-15 mins. DO NOT OPEN THE DOOR.
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