Make the Best Chocolate Souffle

Souffles are one of the best foods you will ever put in your mouth. Seriously if you are on a diet do not learn how to make these because you will want one every single day. (But aren’t souffles super hard to make?) No, this is a big myth in the cooking world that you have to go to cooking school to make a souffle, it is actually very simple.  But just because it is simple doesn’t mean you can’t impress your friends and family with an amazing dessert that only a “pro-chef could make!” So here is what you need.

3 eggs

1/4 cup sugar (divided)

2 tablespoon butter

1/2 cup chocolate morsels

1 teaspoon vanilla extract or coffee liquor

splash of milk

3 Ramekins

First, preheat your oven to 425 F.  Then, combine chocolate, 1 tbs butter, 1/8 cup sugar, and splash of milk in a small bowl.  Microwave the bowl 15 seconds at a time, stirring in between until chocolate is melted.  Once melted, add 2 egg yolks and your vanilla or coffee liquor.

Next take your 3 ramekins and coat the inside with butter then sprinkle with sugar to form a  crust inside like this.

Put the 3 egg whites into a larger mixing bowl. (needs to have an electric mixer) beat the whites on medium for 30 seconds and then turn to high. When they look white add 1/8 cup of sugar and continue beating until stiff peaks form. If the eggs lose their gloss you have beat them too long. They should look like this.

Take about 1/3 of the egg white mixture and add it to the chocolate to lighten it up.

Transfer this mixture into the larger bowl with the egg whites. This is the important part. When folding these two mixtures together try not to mix too much as mixing destroys the bubbles in the souffle. It is ok to have white streaks in the end.

Next, place your ramekins on a tray and spoon the batter into the ramekins.

Place the tray into the oven and bake for 13-18 minutes. They should dramatically rise and form a crust on top, then sprinkle with powder sugar, and EAT!

It also helps to have someone to help clean up your mess!


~Austin Reed

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