Chocolate Soufflés

If you’re anything like me, there’s probably certain desserts that you love, but you think, nah, I could never make that. So I’m setting out to prove myself wrong, and starting with these amazing little chocolate soufflés.

souffle with raspberries

I’ve raved before about Johnny Iuzzini’s cookbook, Sugar Rush, which makes complex desserts easy, and always taste amazing. I bought the cookbook for my dad for Christmas, and one night when in California we made these amazing little soufflés. I think we were both surprised when they came out of the oven, that they had worked – and that they tasted amazing! 🙂

two souffles

Anything with meringues are basically my favorite, and these are so light and fluffy, and also rich and delicious. I topped mine with fresh raspberries, but you could also do other types of berries, or even make a sauce out of berries and top. Or whipped cream – that would also be delicious!

angle of a souffle

So trust me! Let’s make 2017 the year of trying new recipes, adding new things to our repertoire, and of course, eating dessert every. single. day. Enjoy! ❤

and I am eating

Chocolate Soufflés

  • Servings: Four individual soufflés
  • Print

Recipe adapted from Johnny Iuzzini’s Sugar Rush

Ingredients
Butter, for greasing the ramekins
3 tablespoons granulated sugar, plus more for the ramekins
4 1/2 ounces (128g) bittersweet chocolate (about 70% cacao), roughly chopped
1 ounce unsweetened chocolate, chopped
4 large egg whites
Pinch of cream of tartar
2/3 cup whole milk
1 tablespoon cornstarch
2 large egg yolks

Fresh raspberries to top
Confectioners’ sugar for dusting the top

Equipment
Four 6oz or 8 oz ramekins (If you use the 8oz ramekins you’ll get the same depth that I have in my photos. If you use the 6oz ramekins the soufflé will rise above the ramekin)
Large roasting pan

To start, position a rack in the lower third of the oven. Preheat the oven to 375 degrees fahrenheit / 190 degrees celsius. Butter the four ramekins and coat them in granulated sugar, knocking out the excess. Set the dishes in a large roasting pan.

Fill a medium saucepan half full of water and bring to a simmer over medium heat. While the water is heating put both the dark and unsweetened chocolates into a heatproof bowl, set it over the simmering water. Stir until the chocolate has just melted, making sure the bowl does not touch the water. Remove from the heat and let cool until just warm.

Meanwhile, in a medium saucepan, whisk the milk and cornstarch together over medium-low heat. Whisk until the mixture comes to a boil. Start stirring with a rubber spatula and slowly pour the hot liquid into the center of the chocolate, a little at a time, stirring in the center of the bowl until the milk is incorporated before adding more. The chocolate might clump a little or start to look like it’s separating – this is normal! Add the egg yolks to the chocolate mixture and stir from the center out until combined and completely smooth and emulsified. Remove from the heat and set aside.

Put the egg whites, 1 tablespoon of the granulated sugar, and the cream of tartar into the bowl of a standing mixer fitted with the whisk attachment and turn the speed on to low. After a few minutes, increase the mixer speed to medium-high and sprinkle in another tablespoon of the granulated sugar. Slowly sprinkle the remaining tablespoon granulated sugar into the whipping whites and whip until they hold soft, full peaks .

Add about a quarter of the whites to the chocolate mixture and stir gently until mixed well. Please note that you will lose the air in these whites, but it’s fine! It’s necessary to get the two textures to mix together. Add the remaining whites to the bowl and fold gently, turning the bowl, until just combined and no egg white streaks remain.

Spoon the batter evenly into the prepared ramekins. Run your thumb around the top rim of each dish to pull batter away from the rim and promote even baking (this is even more important if you are using the 6oz ramekins). Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Bake for 20 to 25 minutes, until the soufflés are risen and set. Make sure not to open the oven while they are cooking! They will be done when the top and sides should look dry, but the soufflé should still be wet in the center. Remove from the oven, carefully lift the soufflés out of the water bath, wipe the ramekin bottoms dry with a towel.

To serve, sprinkle with confectioners’ sugar, and top with a few fresh raspberries. Serve immediately and enjoy!

with spoon

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