I was always meaning to attempt this Chocolate Souffle for quite some time now and so finally that day is here.
Chocolate souffle, next to Chocolate mousse is one of my favourite desserts. I remember as a child, my father preparing it for a Tea Garden event and from then I was hooked.
As a child, whenever I would attend any dinner or lunch buffet, I would head straight to the desserts section after satisfying my palate with the appetisers. I always had a thing for desserts and starters and would usually give the main course a miss. My sweet tooth would only extend to exotic, continental desserts and not for the Indian sweets though.
There are very few Indian desserts I like and they are Rasmalai, Kheer and Gajar ka Halwa.
A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”.
So, here is the recipe, below.
Easy Chocolate Souffle
Credit: Eugenie Kitchen
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ⅓ cup whole milk (80 ml)
- 1½ oz semisweet chocolate chips, or chopped chocolate (43 g)
- 2 eggs, separated
- ½ teaspoon pure vanilla extract
- 2 tablespoons granulated sugar
- Extra granulated sugar and vegetable oil for greasing the mould
- First, brush vegetable oil inside of ramekins. I used melted butter. And dust with sugar. Make sure that the souffle dish is generously coated with sugar. Set aside.
- Bechamel Sauce: Now, we prepare the bechamel sauce. Melt the butter in a saucepan and to it add flour and cook for 1 min on low heat. Add in hot milk and over medium heat, bring it to a boil. And cook until thick stirring constantly. This is the bechamel sauce.
- Then take the pan away from the heat, add the chopped chocolate and stir until melted. Then separate the eggs and add in egg yolks all at once and vanilla extract and stir until combined.
- French Meringue: Now to prepare the meringue. Whisk the egg whites until they form peaks. Gradually add in sugar while whisking. Whip until stiff peaks form.
- Add about ¼ of the meringue to chocolate mixture and whisk until combined. Then pour the chocolate mixture into the meringue and delicately fold until combined, turning the bowl.
- Spoon the batter into the souffle dish or mould. The texture depends on how much you fold the batter. It’s okay if your batter is a little runnier than this. Then clean the rim with your thumb.
- Bake in a pre-heated oven at 390 degrees F. (200 C.) for about 15 to 18 min, or until puffed.
- Serve with a drizzle of chocolate sauce, a topping of whipped cream or ice-cream.
Hope you enjoyed this post. Coming back with more incredible recipes soon!!