souffles

Served à la minute, chocolate soufflé is the go-to classic dessert for chocolate lovers everywhere.

Chocolate Souffl&#233; Recipe

For the Ramekins:

unsalted butter,

sugar,

For the Soufflés:

(about

68-71% dark chocolate, chopped (about 1/3 cup; 50 grams)

unsweetened chocolate, chopped (about 1/3 cup; 50 grams)

(1/2 cup; 50 grams) Dutch process cocoa powder

(scant 1/2 cup; 100 grams) water

vanilla extract

Whites from 8 large eggs, straight

(1/2 cup; 100 grams) granulated sugar

Preheat oven to 400°F (204°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.

Place 2 1/2 cups water in a 3-quart sauce pan on the stove over medium heat. In a large, heat-proof bowl that will sit comfortably on the pot without toppling over or touching the water below, combine cream and/or milk, dark chocolate, and unsweetened chocolate. Whisk gently until chocolate is melted, cream and/or milk are fully incorporated, and a smooth ganache has formed. 

Turn off heat, then carefully whisk in cocoa powder, water, and vanilla extract until smooth. Leave bowl atop pot of hot water, off the heat, to keep the ganache warm.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they become foamy, about 20 seconds. Reduce mixer speed to medium and gradually add sugar and salt, then return to high speed and whisk the egg white mixture until firm, glossy, smooth peaks form, about 2 minutes.

Using a silicone spatula, stir about 1/4 of the egg whites into the chocolate ganache until thoroughly incorporated, to lighten it. Then gently but thoroughly fold in the remaining egg whites, taking care not to deflate the mixture, until no visible whites remain. As soon as there are no more unincorporated whites, spoon soufflé mixture into prepared ramekins just to the top, then even the tops with an offset spatula. (You may prepare soufflés up to this point, and bake later; see note.)

Evenly space ramekins on a rimmed half-sheet tray and bake in the center of the oven for 12 minutes for soufflés that are wet on the inside, or 13 to 14 minutes for ones that are drier. The soufflés will have risen tall above the rims of the ramekins and look dry on top. Serve immediately.

Beat chefs at their own game with this spectacular cheese souffle.

Classic cheese souffle

butter,

(packaged) breadcrumbs, to dust

butter

(1/4 cup) plain flour

milliliters (1 cup) milk

(1 1/2 cups) coarsely grated vintage cheddar

eggs, separated

Get your chocolate and caffeine fix all in this winter warming souffle dessert.

Mocha souffles

tbsp water

instant coffee granules

(1/4 cup) cornflour

(1/3 cup) caster sugar

dark cooking chocolate, finely chopped

Double cream (optional),

(1/3 cup) thickened cream

Soft as a pillow, this sensational passionfruit souffle will give you sweet memories.

Passionfruit souffle

passionfruit pulp (2-3 large passionfruit)

Passionfruit souffles

vegetable oil, to grease

tbsp caster sugar

egg whites,

(1/3 cup) caster sugar, extra

can passionfruit in syrup, undrained

Under the delicate goats cheese and herb souffle lies a rich tomato sauce surprise. So dig in!

Provencal souffles

olive oil

brown onion, finely chopped

prosciutto slices,

garlic clove, crushed

can diced tomatoes

thyme

rosemary

(1/3 cup) plain flour

330 milliliters (1 1/3 cups) milk

goats cheese, crumbled

tbsp chopped fresh continental parsley

basil

oregano

Vanilla & pistachio souffle with raspberry sauce

water

(1 punnet) raspberries

tbsp butter,

(1/4 cup) caster sugar

milliliters (1/2 cup) milk

vanilla bean, split

tbsp

tbsp plain flour

(1/4 cup) pistachio kernels, finely crushed

Petit soufflés à servir avec une petite salade ou mache.

Soufflés aux 3 fromages

g d'emmental

g de comté

g de mimolette

c. à s. de crème fraîche

Noix de muscade

cl de lait

g de beurre

g de farine

oeufs

blanc d’oeuf

Sel ou sel fin

Poivre

Banish the winter chill and fill the house with the warming aroma of a festive feast to share - starting with this wonderful cheese souffle.

Twice-baked goats cheese souffles with caramelised tomatoes

extra,

parmesan, finely grated

(1/2 cup) plain flour

Dijon mustard

500 milliliters (2 cups) milk

eggs,

soft goat's cheese

basil leaves, chopped

tsp balsamic glaze

vine-ripened cherry tomatoes, halved

2.40 gm smoked salt

5.00 gm caster sugar

milliliters (1/3 cup) extra virgin olive oil

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Smoked salmon soufflés

plain flour

milk

Philadelphia cheese

dill

eggs

smoked salmon chopped

lemon

tsp crème fraîche

salmon

dill sprigs

Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.

Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don’t worry if they sink.

To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.

When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

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Top Tags

Chocolate Soufflé Recipe

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Passionfruit souffles

Provencal souffles

Vanilla & pistachio souffle with ra...

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Twice-baked goats cheese souffles w...

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Top 10 souffles recipes from across the web

The most viewed souffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Souffl&#233; Recipe

Classic cheese souffle

Mocha souffles

Passionfruit souffle

Passionfruit souffles

Provencal souffles

Vanilla & pistachio souffle with ra...

Soufflés aux 3 fromages

Twice-baked goats cheese souffles w...

Smoked salmon soufflés

The most viewed souffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Chocolate Soufflé Recipe