If you’re looking to impress your friends at dinner or simply treat yourself to a luxurious dessert, this chocolate soufflé is the perfect recipe for you! Light, airy, and just the right amount of chocolatey goodness, it can be made in under an hour and requires just a few simple ingredients. Trust me, you won’t believe how easy it is to create this restaurant-worthy dessert in your very own kitchen!
Budget Information
The total cost for this delicious chocolate soufflé is approximately $10.50, making it around $5.25 per serving if you’re serving two. This is a steal for a dessert that feels so indulgent and fancy!
Why This Recipe Works
This chocolate soufflé recipe is the epitome of elegance without the lofty price tag or complexity that often comes to mind when you think of soufflés. The magic lies in the technique; by gently folding whipped egg whites into rich chocolate and other creamy ingredients, you create a structure that rises beautifully in the oven. With just a handful of ingredients that you might already have in your pantry, you’ll be well on your way to wow your dinner guests or treat yourself to a well-deserved sweet ending to your day.
Ingredients + Optional Substitutions
Here’s a list of the ingredients you’ll need to craft this divine soufflé, along with some substitutions if you want to get creative:
- 4 oz dark chocolate (70% cocoa): $2.50 – Use semi-sweet chocolate if you prefer it sweeter.
- 2 tbsp unsalted butter: $0.25 – Margarine can work in a pinch, but butter adds better flavor.
- 2 tbsp all-purpose flour: $0.10 – You can use gluten-free flour if needed.
- 1/2 cup whole milk: $0.50 – Any milk works, though whole milk provides creaminess.
- 1/2 cup granulated sugar: $0.15 – You can substitute with a natural sweetener like honey.
- 1/4 tsp salt: $0.01 – Enhances the flavor and richness.
- 1/4 tsp cayenne pepper: $0.05 – Optional, adds a subtle warmth!
- 1 large egg yolk: $0.15 – Make sure it’s fresh for the best results!
- 2 large egg whites: $0.25 – These are the magic that makes your soufflé rise!
- 1/8 tsp cream of tartar: $0.05 – Helps stabilize the egg whites.
Step-by-step Recipe Instructions
Step 1: Preheat your oven to 375°F (190°C). While that’s warming up, get your ramekins ready by greasing them well with butter and dusting them with sugar; this not only prevents sticking but also helps the soufflés rise evenly. Place them on a baking tray for easy maneuvering later.
Step 2: Place the dark chocolate in a heatproof bowl over a pot of simmering water to create a double boiler. Stir occasionally until it’s melted and smooth. Be careful not to let any steam or water touch the chocolate, as that can seize it up.
Step 3: In a separate pan, melt the butter over low heat. Once melted, whisk in the flour and gradually add the cold milk, swirling until it’s smooth. Cook this mixture for a couple of minutes until it thickens up slightly—it should resemble a light béchamel sauce.
Step 4: Remove the chocolate from the heat and mix it into the milk mixture. Stir in a pinch of salt, the cayenne (if using), and the egg yolk until everything is well combined. This creates a luscious chocolate base that you’ll dream of!
Step 5: In a clean bowl, add the egg whites and cream of tartar. Using a hand mixer, beat until soft peaks form, then gradually add in the sugar. Continue whisking until the mixture is glossy and holds stiff peaks. This is where the soufflé’s airy texture comes from, so take your time!
Step 6: Gently fold the egg white mixture into the chocolate mixture, being careful not to deflate the whipped air. Use a spatula to combine just until you see no streaks of white; this will ensure your soufflé rises beautifully.
Step 7: Divide the mixture evenly among the greased ramekins, filling them about three-quarters full. Bake them in the preheated oven for 12-15 minutes until puffed and set in the center. Try not to open the oven door during baking—it’s like holding your breath when someone’s about to sing their big note!
Step 8: Once baked, pull them out and serve immediately for that stunning soufflé effect—beautifully puffed up and irresistible!
Nutritional Facts
Here’s a helpful breakdown of the nutritional content per serving:
- Calories: 300
- Protein: 6g
- Carbohydrates: 40g
- Total Fats: 15g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
Storage and Reheating Tips
While soufflés are best served fresh, if you happen to have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheating isn’t recommended, as they won’t puff back up the same way… but if you must, try warming them gently in a low oven until just heated through.
Serving Suggestions
These soufflés are delicious on their own but can be dressed up even further! Consider serving with a drizzle of warm chocolate ganache or a light dusting of confectioners’ sugar or cocoa powder. A dollop of freshly whipped cream or a side of vanilla ice cream takes this dessert to the next level of indulgence!
Reader Tips or Helpful Notes
When it comes to soufflés, the key is in the technique. Be gentle when folding the egg whites into the chocolate mix—over-mixing can deflate the batter. And if you want to experiment, feel free to incorporate flavors like orange zest or espresso powder for a delicious twist. Lastly, don’t rush the cooling process—allowing a few minutes before serving can make a world of difference in texture and presentation!
Recipe FAQs
Can I make soufflés ahead of time?
Yes! You can prepare the batter in advance and store it in the fridge for up to 2 days. Just remember to fill the ramekins and bake them right before serving!
What happens if I open the oven door?
Avoid opening the oven door too soon, as the sudden change in temperature can cause the soufflés to collapse. It’s nerve-wracking, but patience is key!
What type of chocolate should I use?
For the richest flavor, go for a high-quality dark chocolate with at least 70% cocoa content. It will make all the difference!
Can I substitute egg whites with something else?
While there’s no perfect substitute for the magical properties of egg whites, you can try aquafaba (the liquid from canned chickpeas) if you’re looking for a vegan alternative.
What do I do if my soufflés don’t rise?
If your soufflés don’t rise, it might be due to over-mixing the egg whites or not using enough air. Next time, be sure to beat those egg whites right until they hold stiff peaks and fold gently!
