If you wanna wow yourself with a “sophisticated” looking dessert that scares you make is this one! Your ego will puff up like this souffle with the delight of making a yummy dangerous thing that is actually so easy to make. You can make this in ceramic ramekins or disposable tinfoil cups it will cook and taste the same.
Tips for doing this right the first time, so please listen up… I suffered precious souffle deflates because no one told me:
- Use room temperature eggs
- Separate egg yolks and whites as cleanly as possible. Use a dry and clean bowl for mixing…because if egg whites get even a speck of yolk in it they might not whip to stiff peaks.
- Whip Egg whites after you made the chocolate mixture because it might get watery because of the heat in your kitchen.
- Microwave milk and cream mixture in low increments like 20 sec and 10 secs.
- Chop the chocolate into very fine pieces, so that they melt quickly!
- Don’t overheat the chocolate mixture, so if the milk did not melt the chocolate just microwave for 10 or 15 sec. and mix.
- Again just microwave for 15-20 seconds after you add cocoa powder and hot water.
- Add egg yolks after the chocolate mixture is cooled down a little.
- Mix 1/3 of the egg white in the chocolate mixture and fold gently so that it does not lose any air. Mixing will take time and it is the most important step to getting a puffy souffle.
- fold the combined mixture into the rest of the egg whites slowly. It’s important that the mixture remains puffy and does not lose air.
- 2 tbsp Milk
- 1 tbsp Heavy Cream
- 60 g Semi-sweet or dark Chocolate chopped
- ¼ cup Cocoa Powder, unsweetened
- 1 tbsp Hot water
- 3 Eggs
- 75 Sugar
- ½ tsp Vanilla Extract (Optional)
- Turn on the oven to pre-heat at 375 F or 190 C. Butter the ramekins generously and add 1 tsp of granulated sugar and roll it around the ramekin until the dish is coated throughout. Dust out the sugar very gently into the next bowl and add more sugar. This sugar will caramelize and give a nice crunch!
Use just the Egg yolks first!
- In a clean bowl separate 3 egg whites and 2 yolks. Discard one egg yolk or do what you can do best with it 😊
- Pour milk and cream in a bowl and microwave until just boiling, about 20 seconds were enough for mine. Add finely chopped chocolate, stir and rest for 1 min. Stir again until glossy and smooth. You might have to microwave again. But don't overheat!
- Add cocoa powder to melted chocolate and add hot water and store. Microwave for 20 seconds and stir it again. it should be hot. Let it rest for 5 minutes or until it cools down a little before you add just the egg yolks.
Now egg whites!
- In a clean stand mixer bowl add the egg whites and whip until foamy. start adding sugar in 3 batches giving rest in between for 10 seconds.
- Whip the egg whites on high for 7-8 minutes until stiff peaks form. YOu might need to whip more or less just keep an eye on those peaks.
Bring it together!
- Mix 1/3 of egg whites in the chocolate mixture and fold gently until thoroughly mixed. It will take 3-4 minutes to do so.
- Pour the chocolate mixture in remaining egg whites and fold gently again. Be patient with this step, your souffle depends on this 😊.
- Pour into prepared ramekins and place on a baking tray and bake for 15 minutes, souffle will rise 1/2 inch or so above the dish.
- Take out of the oven and don't wait for it to cool down as it will lose all its air by then, just sprinkle some icing sugar on and dig in. Enjoy it with vanilla ice cream or just whipped cream😊.