Soufflés can be very intimidating to make but truth be told, there are actually really easy to make. Let me simplify it for you! By following these tips and tricks, you’ll be mastering it in no time. Light and fluffy, this Chocolate Soufflé Recipe has a touch of lime zest, just enough to give it a tropical flavour and balance the dark and intense chocolate taste. Dive in and enjoy!
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Makes three soufflés
● Ingredients:
4 egg whites (120g) at room temperature
½ cup (85 g) dark chocolate
3 tbsp (40g) butter
3 tbsp (40g) granulated sugar
1 tbsp (7g) cocoa powder
zest of three limes
one egg yolk (20g)
extra sugar and butter for the ramekins
● Steps:
1. Preheat the oven to 392 °F (200°C).
2. Grease the ramekins with softened butter. Brush the butter up the sides in vertical strokes. This will help the soufflé rise evenly in the oven.
3. Coat with sugar and remove the excess. Keep the ramekins in the fridge until ready to use.
4. Melt butter on low heat. Turn off the heat and add the chocolate. Use the residual heat to melt the chocolate too.
5. Mix the egg yolk with half the sugar (save the other one for the egg whites). Add the sifted cocoa powder. When the chocolate and butter reach 45-50 °C (113-122°F), pour over the egg mixture. Add lime zest.
6. Prepare a piping bag fitted with a 1.2 cm (½ inch) plain tip. If you don’t have a piping tip, you can just cut the pastry bag.
7. Start whisking the egg whites at medium speed. Add the remaining sugar gradually, until stiff peaks form.
8. Fold the egg whites into the chocolate mixture, gently.
9. Use the piping bag to fill the ramekins all the way to the top. Remove the excess and clean the edges with a wet paper towel.
10. Bake for 12 minutes.
11. Sprinkle with powdered sugar and serve immediately.
● Notes:
1. Make sure to brush the butter up the sides in vertical strokes. This will help the soufflé rise evenly in the oven.
2. You can melt butter and chocolate in the microwave. But if you’re doing it in a saucepan like I did, keep an eye on it, turn off the heat and make sure you don’t burn the chocolate.
3. Use room temperature egg whites and save a part of the sugar for whisking, it will help get those stiff peaks.
4. I advise you to use a piping bag for filling the ramekins. This way, the filling will be spread evenly and there will be no empty spaces.
5. Fold the chocolate mixture into the egg whites gently and don’t overmix it or your egg whites will get watery again and the soufflé will collapse in the oven.
6. Cleaning the edges of the ramekins is another important part that will help the soufflés rise vertically in the oven.
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