Chocolate Soufflé Recipe As seen on Natasha's Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 45 mins Prep Time 30 mins Cook Time 15 mins Rating 5 out of 5 stars (39) Ingredients 6 servings 1/2 cup unsalted butter, softened, plus more to coat the ramekins1/4 cup granulated sugar, plus more to coat the ramekins8 oz bittersweet chocolate, 60-65% cacao, broken into small pieces or chopped1 tsp vanilla extract6 large eggs, room temperature, separated1/4 tsp fine sea salt1/2 tsp cream of tartar1 cup heavy whipping cream2 Tbsp granulated sugar2 tsp Grand Marnier or 1/2 tsp vanilla extract1/3 cup whipping cream1 Tbsp granulated sugar1/2 tsp vanilla extract2 oz semisweet or bittersweet chocolate, 1/4 cup chips or chopped bars Calories DessertsBakingDairyEggsValentine's DayGluten-FreeIntermediateQuick and EasyFrenchSweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 400˚F with a rack in the lowest position of the oven. Step 2 Brush the bottoms and sides of six 8-oz ramekins with softened butter, brushing the butter in an upwards motion on the sides of the ramekins to encourage rise. Coat the inside of the ramekins thoroughly with granulated sugar, turning the ramekin to coat the sides and tapping out the excess. Step 3 Add 2 cups of water to a medium saucepan and bring to a simmer on the stove and adjust the heat to keep it at just a simmer. Step 4 In a large rimmed heatproof mixing bowl, combine chocolate and 8 Tbsp of softened butter. Place the bowl over the simmering water (it should just be over the steam and not touching the water) and stir occasionally with a spatula just until melted and combined. Remove from heat right away and set aside for 5 minutes to cool slightly then whisk in 6 yolks, 1 tsp vanilla, and 1/4 tsp salt until combined. Step 5 In a clean large mixing bowl, add 6 egg whites and 1/2 tsp cream of tartar and beat with an electric mixer on medium speed until soft peaks form (2 minutes). With the mixer on, gradually add the sugar then increase to high speed and beat until stiff peaks form and the mixture is glossy and shiny (2 to 2 1/2 minutes). Step 6 Fold 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites in 2 additions. Fold scraping from the bottom of the bowl and turning the bowl as you go, just until incorporated and no streaks of whites remain. Step 7 Divide the mixture evenly between the prepared ramekins (using an ice cream scoop keeps this process tidy and easy). Step 8 Just before putting it into the oven, run your thumb around the inside rim of the ruffle, creating a little border about 1/4” deep at the edges to encourage the center of the soufflé to rise. Step 9 Place on the bottom oven rack then immediately reduce heat to 375˚F and bake without opening the door for 13 -16 minutes. Once they have risen, they can be removed from the oven. Don't over-bake or they may crack on top. Step 10 Beat cream together with sugar and grand mariner on medium speed until soft peaks form then increase to high speed and beat until medium/stiff peaks form. Step 11 In a small saucepan, combine cream, sugar, and vanilla. Stir over medium heat until sugar dissolves then reduce heat to low and add chocolate, stirring until melted. Serve warm. Chef’s notes Keep water out of your chocolate bowl to prevent it from seizing.Ensure egg white bowl is clean, dry, and free of any water or oil.Don’t get any egg yolks in the whites or they won’t whip properly.When folding egg whites into the chocolate, ensure you scrape the bottom of the bowl with your spatula to catch any pockets of batter at the bottom.Serve with chocolate sauce and Grand Marnier whipped cream for an authentic restaurant-style experience.
