Chocolate Souffle Recipe

Soufflés or chocolate souffles are the one dish that has always intimidated me to make. Known for their temperamental result, I just assumed that only a chef who was highly trained could create these delicious works of art. I have heard the expression you’re not a true cook until you have mastered a soufflé. Well let me tell you, they are not as hard as they are made out to be. This Chocolate Soufflés Recipe just require a little bit of patience and love.

What is a double broiler?

A double boiler is when you place a bowl (metal or glass) on top of a pot that has simmering water in it. This method is used to melt chocolate or to make sauces. The point of using a double boiler is to melt or slowly cook the ingredients without burning or scorching the items. It allows for a slow and steady cook.

Equipment you will need:

• Small to medium pot (depending on how big your bowl is)heat proof glass bowls. I like these Duralex bowls and use them almost daily. They come in array of sizes.
• I discovered that these Ramekins  were absolutely perfect size for this delicious treat. The soufflés cooked evenly and they were great portions for everyone to enjoy.
• I am also including other ingredients like cream of tartar and my avocado spray that I use in almost every recipe for those of you who want to use the exact products.

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Lets get Cooking

Now that we know all the special aspects that we need to accomplish these Chocolate Soufflés, we can get into the recipe. To start preheat your oven to 350 degrees and spray each ramekin thoroughly with your avocado oil. Set your ramekins aside and bring a medium pot of water to a slow simmer on medium heat. In a heat proof, medium sized glass bowl, add 1 cup of chocolate chips, 1/4 cup of water and 1 tsp of vanilla extract. Place your glass bowl on top of your simmering pot of water to create a double boiler. I used a whisk or a fork to slowly stir the chocolate until it is melted and to fully incorporate the water and vanilla. Once fully melted and no more chunks appear, carefully remove the glass bowl from the hot pot, and discard the boiling water. Let the chocolate cool.

Separating the eggs

For this recipe you will need 4 eggs in total for this recipe, separate the yolks from the whites. Use your hands and gently grab the yolks from the whites and place them in a separate bowl. You will need 3 egg yolks and 4 egg whites, so one egg yolk will be discarded. Using a fork beat the egg yolks lightly. When your chocolate is cool, stir in your yolk mixture.

egg whites

In a large bowl, place your 4 egg whites and 1/4 tsp of cream of tartar, using an electric mixer beat the egg whites to form soft peaks. Soft peaks are exactly what they sound like, they look like spikes within the egg mixture, think of whipped cream. Then slowly pour in 1/4 cup of coconut sugar into the peaked egg whites. Continue beating until you see glossy peaks.

folding in the chocolate

Add the stiff egg whites to the chocolate using a spatula. When mixing the egg whites into the chocolate, make sure to fold the ingredients together. This means that lift up on the mixture as you mix and bring the mixture on top of itself. This helps to add air into the mixture and keep it fluffy. Mix to combine the ingredients. If you are too rough with the combination of ingredients, they will not be as fluffy as a soufflé recommends. 

Once the mixture is combined, I poured the batter evenly into each ramekin. Smooth the top so that when they’re fully cooked they have an even top. Place the ramekins on a cookie sheet and place in the oven for 30-35 minutes. Make sure not to open the oven until the cooking time is complete. Serve the soufflés immediately after cooking. I noticed that a dash of powdered sugar and fresh fruit pair beautifully with the warm fluffy chocolate soufflés!

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Happy cooking!!!