Decadent Dark Chocolate Soufflé
Impress with ease. These individual soufflés offer a light, aerated texture that melts on the tongue, delivering a deep and sophisticated dark chocolate punch.
Decadent Dark Chocolate Soufflé
Impress with ease. These individual soufflés offer a light, aerated texture that melts on the tongue, delivering a deep and sophisticated dark chocolate punch.
Ingredients
- 3.5 oz dark chocolate, chopped
- 1.6 oz granulated sugar
- 1 large egg yolk
- 3 large egg whites
- 3.4 fl oz whole milk
- 1.1 oz unsalted butter, plus extra for greasing
- 1 tsp cornstarch
- Powdered sugar, for dusting
Instructions
In a small bowl, whisk the egg yolk with the cornstarch until smooth.
In a saucepan, bring the milk and half of the sugar to a simmer. Pour the hot liquid over the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens.
Remove from heat. Incorporate the chopped chocolate and 1.1 oz of unsalted butter until fully melted and the mixture is smooth. Set aside to cool to a lukewarm temperature.
In a separate, clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining sugar during the final stage of beating to stabilize the meringue.
Gently fold one-third of the beaten egg whites into the lukewarm chocolate base. Fold in the remaining egg whites in two additions, using an upward motion to maintain volume.
Prepare four heat-resistant ramekins by greasing them with butter and coating the interior with granulated sugar. Tap out any excess sugar.
Fill each prepared ramekin two-thirds full with the soufflé mixture.
Place the ramekins into the preheated appliance. Cook at 330°F for 13 minutes. Serve immediately, dusted with powdered sugar.
Chef's Tip
"Avoid opening the appliance during the cooking cycle. A sudden change in temperature can cause the soufflés to collapse."