Description
This decadent Chocolate Soufflé recipe delivers a light, airy dessert with a rich chocolate flavor. Perfectly risen and topped with a luscious whipped cream sauce infused with Grand Marnier or vanilla, this soufflé is an impressive yet achievable treat for any special occasion.
Ingredients
Scale
Soufflé Base
- 1/2 cup unsalted butter (softened, plus more to coat the ramekins)
- 1/4 cup granulated sugar (plus more to coat the ramekins)
- 8 oz bittersweet chocolate (60-65% cacao, broken into small pieces or chopped)
- 1 tsp vanilla extract
- 6 large eggs (room temperature, separated)
- 1/4 tsp fine sea salt
- 1/2 tsp cream of tartar
Whipped Cream Sauce
- 1 cup heavy whipping cream
- 2 Tbsp granulated sugar
- 2 tsp Grand Marnier or 1/2 tsp vanilla extract
Whipped Cream Garnish
- 1/3 cup whipping cream
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 oz semisweet or bittersweet chocolate (1/4 cup chips or chopped bars)
Instructions
- Prepare the Ramekins: Butter six 6-ounce ramekins thoroughly and coat inside with granulated sugar, shaking out the excess sugar to prevent sticking and to help soufflés rise evenly.
- Melt Chocolate and Butter: In a double boiler or a heatproof bowl set over simmering water, melt the bittersweet chocolate with the softened butter, stirring gently until smooth. Remove from heat and mix in the vanilla extract.
- Beat Egg Yolks: In a separate bowl, whisk the egg yolks until thickened and pale. Gradually add the melted chocolate mixture to the yolks, stirring to combine well.
- Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar and sea salt until soft peaks form. Gradually add 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Fold Whites into Chocolate Mixture: Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites in two additions, taking care not to deflate the mixture.
- Fill Ramekins: Spoon the soufflé batter into the prepared ramekins, filling them to the top and leveling the surface with a spatula. Run a thumb around the inside rim of each ramekin to help the soufflés rise evenly.
- Bake the Soufflés: Place ramekins on a baking sheet and bake in a preheated 375°F (190°C) oven for about 15 minutes, or until the soufflés have risen and are firm but still slightly jiggly in the center.
- Prepare Whipped Cream Sauce: While the soufflés bake, whip 1 cup heavy cream with 2 tablespoons sugar and Grand Marnier or vanilla extract until soft peaks form. Keep chilled until serving.
- Make Whipped Cream Garnish: Whip 1/3 cup whipping cream with 1 tablespoon sugar and vanilla extract until soft peaks form. Melt the 2 oz chocolate over a double boiler and drizzle or garnish the whipped cream with melted chocolate.
- Serve Immediately: Remove soufflés from the oven and serve promptly topped with the Grand Marnier whipped cream and a dollop of the chocolate-garnished whipped cream for an impressive presentation.
Notes
- Be sure to separate eggs carefully, as any yolk in whites can prevent proper whipping.
- Use room temperature eggs for better volume when whipping whites.
- The ramekins should be freshly buttered and sugared to help soufflés rise properly and prevent sticking.
- Serve soufflés immediately after baking to enjoy their signature airy texture before they deflate.
- The whipped cream sauce adds a subtle alcohol note and richness but can be substituted with vanilla extract for a non-alcoholic option.
