A personal chocolate soufflé is both aesthetically pleasing and the ideal gift for your particular someone. This dish should be able to serve more than two people without any problems. Just before serving, if desired, sprinkle a little cocoa powder over the soufflés.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
Ingredients
- 1 teaspoon melted butter, or as needed
- 2 tablespoons white sugar
- 2 ounces 70% dark chocolate, broken into pieces
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 4 ½ tablespoons cold milk
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 large egg yolk
- 2 large egg whites
- 1 pinch cream of tartar
- 1 tablespoon white sugar, divided
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush the bottom and sides (right up to the rim) of two 5-ounce ramekins lightly with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar coats all surfaces, then tip to pour off extra sugar.
- Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal mixing bowl; place the bowl over the pot of water until chocolate melts; do not let the water simmer or boil.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
- Transfer milk mixture to the bowl with melted chocolate. Add salt andcayenne pepper and mix until thoroughly combined. Add egg yolk and mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Whisk egg whites and cream of tartar in a mixing bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mix.
- Whisk in 1/3 of the sugar for 15 seconds. Repeat two more times to whisk in remaining sugar. Continue to whisk until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
- Transfer a little less than 1/2 of the egg white mixture to the chocolate mixture; mix until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide between the prepared ramekins and place on the lined baking sheet.
- Bake in preheated oven until soufflés are puffed and have risen above the top of the rims, 12 to 15 minutes.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 194 mg |
| Sugars | 32 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Can’t believe I actually made a chocolate souffle!!! Followed the recipe directions almost exactly, except used semi-sweet chocolate chips because that’s what I had on hand and whipped the egg whites with a hand-held electric mixer. This came out terrific, even better than a high-end restaurant. I would suggest omitting the cocoa powder at the end as the powder was too dry. Thank you Chef John!
The “pinch” of this and that scared me, but I followed the recipe to a “T” and I made souffle!!!!! Thank you for your wonderfully written recipe and directions. I think it was amazing!
Yummy and easy! I cooked them in two la fermiere yogurt jars and they were the perfect size for this recipe.
2 ounces 70% dark chocolate??? And what type chocolate might this be; bakers, semi sweet, bitter-sweet? I made this using bakers and although quite good felt it needed to be a bit sweeter. Read every review and while I see people used everything from chocolate chips to cocoa powder not one mention of the type of chocolate that should be used. Isn’t this sorta the make it or break it ingredient?
These were okay, not chocolatey or sweet enough. I did struggle with the chocolate almost splitting when I added to flour, milk and butter mixture to its has anyone had the same issue. How did you prevent it?
Made this recipe many times now. Easy and great consistent results. Usually we make a tripple batch because of the size of our ramekins. Watching the video the before the first time did help. Also, the first time I did mix the egg whites by hand as shown in video/noted in the recipe, save a boat load of time and just use a hand mixer it is way faster and better results. Have used dark and milk chocolate, my wife preffers it with (Ghirardelli) milk chocolate.
Easy recipe which makes two perfect portions
Never made soufflé before, but I think they turned out well! My husband said it was like eating clouds!
The instructions are sketchy. I adjusted the recipe from 2 to 4 but the number of egg whites may not have changed. The results were pretty good and my kid gave me permission to make them again (LOL)!
So decadent Loved it!
Please see few points I want to mention: 1. if your melted chocolate and rue (butter, flour and milk concoction) form a clumpy, slimy mass, DO NOT WORRY.. the egg yolks will fix it. 2. check the temp of your rue and chocolate mix, if it’s temperature is LOWER?? or SIMILAR ??to your body temp… ONLY ??THEN ??ADD?? THE YOLKS! ?? 3. Contrary to the recipe, I’ll advise you to beat egg whites to ultra stiff peaks so that the rookie mistake of overfolding doesn’t make your mix soupy 4. Butter your ramekins in upward direction to ease the “climbing” process of soufflé and use superfine sugar to coat your ramekins.. NOT POWDERED!..SUPER??FINE?? 5. bake them until the top has gone brown and almost matte. 6. if you have a small 25 lt or 30 lt OTG then middle rack is best. 7. do put the ramekins in a cake tin with okayish high walls, that should NOT go above the height of the bowls. Rest is all technique.. if you are good at folding egg whites and do it all with confidence.. these should come out just perfect.. I made them for the first time and they came out PERFECT!! GREAT RECIPE??
Wonderful! I absolutely love the texture and taste.
Great recipe! Easy to put together and hard to mess up (my two main criteria ??) And it was delicious!
This is a good recipe! It only rose slightly above the rims because I used muffin pan. Melting chocolate can be done with microwave for quicker process. I almost thought I screwed it up when the milk mixture and the melted chocolate formed into a grainy lump. Thanks to the video, I didn’t throw the lump all and made these yummy dessert.
Followed the directions exactly except didn’t find 70% chocolate so I used 60%. Absolutely fantastic. Restaurant quality will little time and effort. Will surely make again. I made soufflé!
So good! I watched Chef John’s video on YouTube which was very helpful. The only thing I did different was I didn’t think I’d have any use for the remaining egg yolk so I just added it in and it still turned out with the right consistency. We put vanilla ice cream on them and crushed them both within 5 minutes. Delicious.
It was good. Followed the recipe but I was glad there was a video. I doubled the recipe for 5 portions.
These were great! I doubled the recipe to make 4. My milk and flour mixture took much longer than 3 minutes to thicken on low heat. After about 15 I turned up the heat to move it along. I didn’t get quite enough batter for four to rise high like the photos but they were still delicious.
Didn’t rise and I followed the recipe. Everything was the same….it tastes okay. Might make again might not
Excellent recipe! I made it twice. The first time, for 2 servings, I used 50% dark chocolate for a slightly less bitter chocolate taste. The second time, I added an extra egg white which resulted in a lighter, fluffier texture and was plenty for 3 servings. I served them with a small side scoop of vanilla ice cream. It is important the eggs are at room temperature and that you use real butter, not margarine. I’ve eaten good soufflés at expensive restaurants, but this one is above them.
Ah what a lovely recipe! I only had on hand little eggs (hens are new to egg laying and they’re tiny) and perhaps I should have doubled the egg. But I did get small lift in the souffle which I’m super happy about. My arm got tired whisking the egg whites and I may try an electric whisk next time. Great flavor (I had on hand 85% chocolate) and sugar to chocolate ratio. Can’t wait to try again!