Description
This classic French dessert, Soufflé au Chocolat, from the Ritz Paris, is a light, airy chocolate soufflé that impresses with its deep chocolate flavor and delicate texture. Made with whipped egg whites, a smooth chocolate base, and baked to perfection, this soufflé rises beautifully with a tender, slightly crisp top and a rich, velvety interior. Perfect for a special occasion or an elegant dessert, these chocolate soufflés serve six and promise a decadent chocolate experience.
Ingredients
Scale
For the Soufflé
- ½ tablespoon soft unsalted butter (or as needed)
- 9 large egg whites
- 90 grams (scant ½ cup / 3 ½ ounces) granulated sugar (plus more for dusting ramekins)
- 300 grams (10 ½ ounces) good quality bittersweet chocolate, chopped
- 3 large egg yolks
- 300 milliliters (1 ¼ cups) milk
- 15 grams (1 ½ tablespoons / ½ ounce) potato starch or cornstarch
For Serving
- Confectioners’ (icing) sugar, if desired
Instructions
- Prepare the Ramekins: Set the oven rack in the lower third and preheat the oven to 450°F (230°C). Brush the insides of six 8-ounce ramekins with soft butter and dust each with about 1 teaspoon of granulated sugar, ensuring an even coating. Knock out any excess sugar.
- Whip Egg Whites: Using an electric mixer with a whisk attachment, beat the egg whites on medium speed for 3 to 4 minutes until frothy but not stiff. Add the sugar and continue beating for 5 to 6 minutes until glossy stiff peaks form.
- Melt Chocolate: Place chopped chocolate in a double boiler or metal bowl over simmering water, making sure the bowl does not touch the water. Stir occasionally until melted. Turn off the heat but keep the bowl over the water to keep chocolate warm.
- Prepare Milk Mixture: In a small saucepan, whisk together milk and potato starch or cornstarch. Heat over medium heat, whisking continuously until the mixture bubbles and thickens, about 10 minutes. Remove from heat. Gradually whisk the hot milk mixture into the egg yolks a tablespoon at a time to temper, whisking until smooth.
- Combine Mixtures: Remove the melted chocolate from heat. Fold a dollop of whipped egg whites into the milk and yolk mixture, then fold a dollop of egg whites into the chocolate. Combine the milk and chocolate mixtures until smooth, then carefully fold in the remaining egg whites until no streaks remain, using a flexible spatula.
- Fill Ramekins: Spoon the batter into prepared ramekins, leveling the tops with a straight edge. Run a finger around the inside edges to create a small lip, helping the soufflé rise evenly. Any extra batter can be used for an additional soufflé or discarded.
- Bake: Place ramekins on a rimmed baking sheet and put into the oven. Immediately reduce temperature to 400°F (200°C). Bake for about 15 minutes until the soufflés have puffed up 1 to 1 ½ inches above the ramekin tops. Avoid opening the oven door during baking to prevent deflation.
- Serve: Dust soufflés with confectioners’ sugar if desired and serve immediately to enjoy their full rise and delicate texture.
Notes
- Do not open the oven door during baking to prevent the soufflés from collapsing.
- Ensure the egg whites are beaten to stiff, glossy peaks for proper rise and structure.
- The lip created inside the ramekin helps the soufflé rise evenly and tall.
- Use good quality bittersweet chocolate for the best flavor and texture.
- Serve soufflés immediately after baking as they will begin to deflate once out of the oven.
- Potato starch or cornstarch can be used interchangeably as the thickening agent.