the classic and elegant chocolate souffle. do not be threatened just because of the fancy french name and the acute accent on top on the “e”. in fact, it’s easier to make than you think. but we do admit that making a souffle is a bit finicky. there’s less room for error compared to other desserts. but once perfected, it’s the best thing you’ll ever put in your mouth (well, for some of you).
most of the time you can get away with not having the oven preheated to the desired temp. but not with the souffle, it must be hot and ready when you put it in the oven… very crucial.
heavy cream 75 ml
milk 50 ml
sugar 2 tbsp
flour 1 1/2 tsp
cornstarch 3/4 tsp
chocolate powder 4 tsp, and 1 spoon extra for coating each ramekins
butter, for greasing ramekins
- preheat oven 400 F (200 C)
- butter inside of the ramekins
- pour a spoon of chocolate powder into the ramekins, coating the inside evenly
- put the ramekins into the fridge
making the custard
- separate the egg yolks from the egg whites into two bowls (save the egg whites for the meringue)
- add 1 tablespoon of sugar, flour, cornstarch, and chocolate powder to the egg yolks, whip until everything is completely dissolved
- combine the milk and cream in a pot, cook on medium high heat and bring to a quick boil only
- slowly drizzle the warmed dairy to the bowl of egg yolks, while mixing at the same time
- transfer entire mixture back into the pot
- heat mixture on medium heat and whisk continuously until thicken, but still moist, like wet dough
- set aside
making the meringue
- use a stand mixer (or hand mixer) to whip the egg whites, use highest setting
- while egg whites are being whipped, add 1 tablespoon of sugar, a little at a time
- meringue is done when volume has increased substantially and looks like fluffy white snow. you can see peaks at the tip of the mixer, about 2-3 min
combining the two
- pour 1/3 of the meringue into the custard, beat violently
- pour the other 2/3 and fold gently, do not over mix
- take the cooled ramekins from the fridge
- scoop the mixture into the ramekins halfway
- pound the ramekins on the counter several times to settle the mixture evenly, use a towel underneath
- scoop the remaining mixture to fill the ramekins, up to the brim
- smooth the top with a knife or a flat surface
- use your thumb and sweep around the top rim of the ramekins, leaving a tiny gully or trench
- place the ramekins in the oven and bake for 11 min
- dust with powdered sugar (optional)
i love souffle and making souffle! it is a lovely dessert for couples to make. jun and i are always responsible for our own parts and we work together to make the perfect souffle.
i also like making souffles as a couple. first, it’s less work, and second, it’s more fun. i usually do the egg part while she does the dairy part.
we’ve made many variations of the souffle, such as green tea, coffee, coconut, vanilla. you just substitute the ingredient with one that is similar in texture/consistency. for example, substitute the chocolate powder with green tea matcha powder or substitute milk for coconut milk.