On a chocolate kick? You have to also try this decadent chocolate pie! This is the perfect dessert for a dinner party, or truly just to satisfy your inner chocolate fein on a random Tuesday evening. And, if you’re serving any gluten-free friends or family members, you will quickly have a new best friend! This chocolate souffle is naturally gluten-free.
Butter & sugar: Grease each ramekin to the top with butter and then coat in sugar. This base coating will help your souffles rise evenly. Semi-sweet chocolate: This dessert isn’t meant to be super sweet. You want to let the chocolate flavor shine, so a semi-sweet chocolate is perfect. Whipping cream: You’ll combine the heavy cream with the semi-sweet chocolate to start the foundation of the batter. Eggs: Separate the yolks from the egg whites of 6 large eggs. Cream of tartar: Adding cream of tartar to the batter will help strengthen the egg whites and prevent collapsing when you take the souffles out of the oven. Granulated sugar: You’ll slowly add the sugar to your egg whites one tablespoon at a time until you get stiff peaks. Cocoa powder: A key ingredient to a chocolate souffle is the chocolate. This will be added to your egg yolk-chocolate batter. Vanilla: Add a little warm, floral note to the souffles with some vanilla extract. Sea salt: Flaky sea salt and chocolate are such a divine pair. You don’t need much, but it will balance and add to the chocolate flavor of this dessert. Optional garnishes: If you really want to up the wow-factor, serve your chocolate souffles with a sprinkle of powdered sugar, some fresh berries, mint, and/or ice cream!
Pay close attention to the baking instructions: It’s very easy to confuse or misread steps that include egg yolks vs. egg whites, for instance, so make sure you’re reading and following along closely for best results. Air: Souffles need air to create the light and fluffy texture. Whipping the egg whites using electric beaters will bring in lots of air. Keep whipping until you have nice stiff peaks. Fold gently: When it comes time to combine your stiff egg whites with the chocolate mix, fold them together gently. There shouldn’t be any white streaks, but you don’t want to over-mix at this point. Help them rise: Once your batter is in the ramekin, run a knife around the edge of each one to create a channel for the chocolate souffle to rise. Serve immediately: This is no joke. Chocolate souffle needs to be served immediately after done baking. The reason for this is because the rich, airy dessert will rise out of its ramekin and without any warning begin to fall. Make sure that dramatic, tall height makes it to the table by serving them fresh out of the oven.
Dinner menu to complement your chocolate souffle:
Creamy Roast Carrot Soup Herbs de Provence Chicken Sauteed green beans Roasted Mini Potatoes with herbs and garlic
What to serve alongside your chocolate souffles:
Fresh berries Fresh mint leaves Tonka Bean Ice Cream Irish Coffee Coconut Whipped Cream
Did you make this?
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