Chocolate Soufflé Recipe for Two (2024)

FAQs

What is the trick to a soufflé? ›

Having the soufflé base hot or warm when you fold in the egg whites helps the temperature rise quickly, too. Baking the soufflé on a preheated baking sheet on the bottom of the oven helps the soufflé cook on the bottom as well as the top, producing a more even result. The baking sheet will also catch any overflow.

The Basics

There are all kinds of soufflé, yet what they all share in common is their two constituent parts: a base made of flavored cream sauce or puree and a soft meringue made of beaten egg whites. The base of a soufflé gives it its flavor, while the meringue gives it its texture.

Yet all you need for this showstopping dessert is a few pantry staples—eggs, chocolate, and sugar—and a little patience. And while a soufflé is elegant enough for a fancy dinner party, it's also simple enough for a family dinner. This recipe makes one large soufflé or six individual soufflés.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

Some souffle dishes have a collar, and some people add one with tin foil in order to make the souffle rise higher. If your dish has a collar, fill it all the way to the top of the pan. If it doesn't have one, three quarters of the way will do. Those souffles that collapse when a pin drops are too dry.

The word "soufflé" comes from the French word "souffler," which means to blow or puff. The dessert gets its name because it puffs up when it is baked, thanks to the egg whites. The tallest soufflé on record was made in 2000 by chef Jean-Michel Diot. It was a cheese soufflé that measured over 52 inches tall!

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

Why Did my Chocolate Soufflé Fall? Over-mixed + deflated batter: Slowly and gently fold the whipped egg whites into the chocolate mixture in 3 additions, always being careful to avoid over-mixing and excessive deflating.

Give the oven plenty of time to get to 375 degrees and then always use an oven thermometer to double-check the temperature. If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside.

What is the difference between chocolate mousse and chocolate soufflé? ›

Because the eggs aren't cooked, the mousse retains that fluffy, light finish. The chocolate souffle has a firmer texture. Because it's cooked in the oven, you should expect a light crust to form on top. Once broken into, your mixture should be smooth, light and fluffy.

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days. Allow 50 to 60 minutes to bake frozen at the same temperature.

You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days. To reheat, bake the room temperature soufflé in a preheated 350°F (180°C) oven for about 6 minutes, until it rises.

Souffles can be either hot or cold, with hot souffles that are hearty enough to serve as the main dish. Others make savory accompaniments to an entrée. Souffles can also be cold and served as dessert. Hot souffles are usually made from cheese, fish, vegetables, fruit, chocolate and other flavorings.

A souffle must be served the minute it comes out of the oven. That isn't impossible, but it does require some advanced planning. The sauce, called the "base," can be made ahead of time. Most souffles can be assembled and set aside for up to 30 minutes before baking.

To test if your soufflé is done, push the dish firmly with your oven glove: it should shudder but not wobble violently. The crust should be pale to mid-brown, the centre should be soft and oozing. Remove and serve immediately. If you stick your spoon in and the middle is too liquid, then put it back in the oven.

Bake 17 — 20 minutes until souffles are puffy but still jiggle slightly when the baking sheet is gently nudged. Remove the souffles from the oven and immediately place each ramekin on a small plate topped with a napkin or doily to keep the ramekin from moving while in transit.