A light and airy dessert recipe: the Chocolate soufflé ! When it comes out of the oven, we slide our spoon into its frothy and very gourmet texture. A simple dessert, with basic ingredients that you probably already have at home. A true classic!
What you'll love with this chocolate soufflé
- flavors : a light and very gourmet chocolate pleasure, delicious even warm!
- texture : airy like a mousse, when it is well puffed out of the oven.
- difficulty level : simple to prepare in a few steps. For the chocolate soufflés, provide fairly tall ramekins, such as ceramic soufflé ramekins.
- chocolate : for this chocolate soufflé, I used 52% cocoa chocolate, that is to say not too strong. On your side, you can use more full-bodied chocolate, so you will have to increase the sugar a little for balance.
- milk : I take whole milk for baking, for its fat content. However, you can also use semi-skimmed milk.
- eggs : medium size, you will need separate yolks and whites. It is important that they are at room temperature (not refrigerated).
How to make a chocolate soufflé easily?
- We butter and sugar the mussels
- We melt the chocolate
- Mix the yolks and cornstarch
- Add the hot milk then pour over the chocolate
- We beat the egg whites
- Gently fold the egg whites into the chocolate batter
- Fill the molds and bake
- Once puffed up, the chocolate soufflés are ready to be tasted!
NB: the exact quantities and the detailed recipe are given to you at the bottom of this page.
My tips for making your soufflé in the oven a success
- generously butter your molds : this is what allows the chocolate soufflés to rise easily in the oven, otherwise it will stick.
- very gently fold in the egg whites with chocolate paste: to keep the sparkling and airy effect essential to chocolate soufflés.
- do not take the soufflés out of the oven too soon : wait until they are high and puffy.
How to taste the chocolate soufflé?
The chocolate soufflé is cooked just before tasting: they must be eaten still warm, well puffed up. You can make the dough in advance, line the molds and keep them in the refrigerator until you are ready to bake them.
For even more indulgence, when they come out of the oven, you can garnish the chocolate soufflés with icing sugar, or melted chocolate… For a hot-cold effect, you can also add a scoop of ice cream on top!
Other recipes to try
If you like chocolate recipes, then I advise you to take a look at these other recipes from the blog:
- Soft and fudgy chocolate cupcakes
- Very moist marble cake
- Double Chocolate Cookies
- No-Bake Chocolate Cheesecake
- Bounty House
- Chocolate Pear Charlotte
- Speculoos chocolate banana tart
If you make these chocolate soufflés, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful soufflés out of the oven!
Light and Gourmet Chocolate Soufflé
- 210 g 52% cocoa dark chocolate
- 200 g milk whole or semi-skimmed
- 10 g cornstarch
- 2 egg yolks at room temperature
- 6 egg whites at room temperature
- Pinch of salt
- 40 g granulated sugar
Preparation of the molds
- Softened butter sweet or semi-salted
- A little powdered sugar
Preparation of the molds
- Generously butter the inside of the molds with softened (not melted) butter. My molds are 8cm in diameter and 4,5cm in height. Sprinkle with powdered sugar and rotate the molds on their own to disperse the sugar well on the walls. Tap to remove excess. Book for more.
- Preheat the oven to 190 degrees on traditional heat.
- Melt the chocolate in the microwave or in a bain-marie, in a medium-sized container. To book.
- Pour the milk into a saucepan and heat. Stop at the very beginning of boiling.
- Separately, whisk the egg yolks and cornflour vigorously to obtain a lump-free mixture. Gradually pour in the hot milk, whisking at the same time.
- Return the mixture to the saucepan and heat over low heat until the mixture thickens: do not stop whisking to avoid lumps.
- Pour over the melted chocolate while whisking to obtain a completely smooth mixture.
- Separately, whip the egg whites with a good pinch of salt. As soon as they start to foam add the powdered sugar little by little. Stop when they form a bird's beak – they should remain flexible.
- Incorporate the whites into the chocolate paste, in 3 times, using a spatula. In order not to break the aerial effect, it must be done delicately.
- Fill the 6 molds up to 0,8cm from the edge. Place the mussels on a baking tray then bake for about 15-18 minutes: they are ready when they are high and puffy. Do not open the door during cooking!
- To be enjoyed straight from the oven, still warm and well risen (plain, with icing sugar, melted chocolate or a scoop of ice cream). Like all soufflés, they come down quickly.