An elegant French dessert featuring rich, velvety chocolate flavor. This airy and light soufflé becomes a luxurious treat when served with crème anglaise.
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Adapted from a video by Chef Jean-Pierre
Authentic Chocolate Souffle Recipe | Chef Jean-Pierre
Granulated sugarFor coating the interior of cups, adjust to taste~2 tbspest.
All-purpose flour1 tbsp
Salta pinch
Cocoa powderUse good quality cocoa powder1 tbsp
Granulated sugar2 tbsp
Tahitian vanilla extract1 tsp
Milk½ cup
72% dark chocolate4 oz
Large eggsSeparated into yolks and whites
3
Orange zestAbout half an orange, or to taste~½ tspest.
Cointreau or Grand MarnierOptional; omit if cooking for children1 tbsp
Granulated sugarFor egg white foam, added in stages3 tbsp
Steps
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1
Prepare the soufflé cups by coating the interior with soft butter, ensuring even coverage on the bottom and sides. Add granulated sugar and rotate the cup to coat evenly.
2
Melt butter in a saucepan over medium heat, then add flour, salt, and cocoa powder. Mix well, then add sugar, vanilla, and milk, stirring constantly until smooth.
3
Add the chopped dark chocolate to the mixture. The cocoa butter and cream will help it melt smoothly.
4
Carefully separate three large eggs, ensuring no yolk gets into the whites. Remove the chocolate mixture from heat and stir in the egg yolks.
5
Grate about half an orange's zest using a microplane and stir into the chocolate mixture. Add a tablespoon of Grand Marnier or Cointreau if desired; optional if cooking for children.
6
Beat the egg whites with an electric mixer (or by hand) until soft peaks form. Add the sugar in batches as you beat. Soft peaks mean the foam is foamy but the tips curl over; avoid stiff peaks where they stand straight up.
7
Stir a small portion of the egg white foam into the chocolate mixture quickly to lighten it. Then gently fold in the remaining foam using a spatula, being careful not to deflate the bubbles. Mix until just combined; some white streaks are acceptable.
8
Carefully pour the batter into the prepared soufflé cups, filling nearly to the top. Use your finger to clean the rim of each cup for a neat appearance.
9
Place the cups into a preheated 375°F (190°C) oven immediately—timing is crucial to preserve the air bubbles. Bake for about 15 minutes until the soufflés puff up.
10
Remove the soufflés from the oven. For an extra luxurious finish, poke a hole in the top and pour in crème anglaise. Serve immediately while hot.
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