December 14, 2017

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Chocolate Soufflé

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Chocolate Soufflé

A delicious and yet surprisingly easy dessert to prepare, chocolate soufflé will surely impress your dinner guests and excite their palete. A little preparation in advance can make this dish a pleasure to serve. Making the chocolate ganache as early as a day in advance will allow you to spend more time enjoying your guests' company.

This version is baked in small ramekins or small soufflé dishes and topped with fresh raspberries. A variety of seasonal berries will go nicely with this rich dessert.

If you don't happen to have ramekins in your kitchen cupboard, porcelain coffee or tea cups will work well and also provide an interesting presentation.

Chocolate Souffle with Fresh Raspberries

  • 12 ounces of bittersweet or semi-sweet chocolate (62% cacao) finely chopped
  • 6 tablespoons of sugar
  • ¾ cup of heavy cream
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of Cointreau or other orange liqueur
  • Pinch of salt

  • 6 eggs (separated)
  • Pinch of cream of tartar

  • Powdered sugar for dusting
  • Fresh Raspberries (optional)

  • 8 6-ounce ramekins or small soufflé dishes
  1. Preheat oven to 350°F.
  2. Butter eight ramekins and coat the insides with sugar.
  3. Combine chocolate, sugar, heavy cream, butter, vanilla and Grand Marnier in a heavy saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and let cool. (The chocolate ganache can be made up to 24 hours ahead. Cover with plastic wrap and chill. When you're ready to use, stir over low heat until lukewarm.)
  4. Whisk egg yolks into lukewarm chocolate base.
  5. Using electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form.
  6. Fold a third of the egg whites into chocolate base until combine.
  7. Fold chocolate mix into remaining egg whites.
  8. Divide mixture among eight ramekins. Place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes.
  9. Sift powdered sugar over soufflés. Top with several raspberries and serve immediately.