Description
French Chocolate Soufflé is a rich, airy, and decadent dessert that captures the elegance of French patisserie. Made with deep, bittersweet chocolate and whipped egg whites, this soufflé rises beautifully in the oven to create a soft and fluffy texture with an intense chocolate flavor—perfect for a romantic dinner or special occasion.
Ingredients
Scale
- 4 oz (115g) bittersweet or dark chocolate (70% cacao), chopped
- 2 tablespoons unsalted butter, plus extra for greasing
- 2 tablespoons all-purpose flour
- 1/2 cup (120ml) whole milk
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup (50g) granulated sugar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C). Butter 4 small (6 oz) ramekins and dust with sugar, tapping out the excess. Set on a baking sheet.
- In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth. Remove from heat.
- In another small saucepan, whisk together flour and milk over medium heat until it thickens into a paste-like consistency, about 2–3 minutes. Stir in the salt.
- Remove from heat and mix the milk mixture into the melted chocolate. Let it cool slightly, then whisk in the egg yolks until smooth.
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until glossy, stiff peaks form.
- Gently fold 1/3 of the whipped egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites, being careful not to deflate the mixture.
- Spoon the mixture evenly into the prepared ramekins, smoothing the tops. Run your thumb around the inside rim of each ramekin to help the soufflés rise evenly.
- Bake for 12–15 minutes, or until the soufflés have risen well and have a slightly jiggly center. Do not open the oven during baking.
- Dust with powdered sugar and serve immediately.
Notes
- Serve immediately after baking, as soufflés deflate quickly.
- You can make the chocolate base ahead of time and refrigerate. Just fold in the egg whites right before baking.
- Top with a scoop of vanilla ice cream or whipped cream for an extra indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg