Making an indulgent hot chocolate soufflé involves creating a rich, chocolatey base and whipping up a fluffy soufflé mixture that rises beautifully in the oven. Here’s how you can make one at home.
Ingredients:
- 4 oz (115g) dark chocolate (at least 60% cocoa)
- 2 tbsp (30g) unsalted butter
- 1/4 cup (50g) granulated sugar, plus extra for dusting
- 1/4 cup (60ml) whole milk
- 3 large eggs (separate the yolks from the whites)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar, for dusting (optional)
Equipment:
- 4 small soufflé dishes (ramekins) or one large one
- Electric mixer or whisk
- Heatproof bowl
- Saucepan
- Spatula
Directions:
1. Prepare the Ramekins
- Preheat your oven to 375°F (190°C).
- Butter the insides of the soufflé dishes generously, then dust with granulated sugar. Tilt and rotate the dishes to ensure the sugar coats the buttered surface. This will help the soufflé rise evenly and prevent it from sticking.
- Place the prepared ramekins on a baking sheet for easy handling when transferring them to the oven.
2. Melt the Chocolate
- Break the dark chocolate into pieces and place it in a heatproof bowl.
- In a saucepan, heat the milk and butter over medium heat until the butter has melted and the milk is warm. Pour this mixture over the chocolate, stirring until smooth and completely melted.
- Add the vanilla extract and a pinch of salt to the chocolate mixture and stir until fully combined. Set aside to cool slightly.
3. Make the Egg Yolks Mixture
- In a separate bowl, whisk the egg yolks and 1/4 cup of granulated sugar together until they are pale and smooth. Gradually add the melted chocolate mixture, whisking constantly, until the mixture is well incorporated.
4. Whip the Egg Whites
- In a clean bowl, use an electric mixer or a whisk to beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (about 1 tablespoon at a time) while continuing to beat the egg whites until stiff, glossy peaks form.
5. Fold the Mixture
- Take a small amount of the whipped egg whites and gently fold it into the chocolate mixture to lighten it. Then, carefully fold the rest of the egg whites into the chocolate mixture, being cautious not to deflate the whipped whites. You want to maintain as much air as possible to ensure the soufflé rises beautifully.
6. Fill the Ramekins
- Spoon the soufflé batter into the prepared ramekins, filling them almost to the top. Use a spatula to smooth the tops and wipe the edges of the ramekins for a cleaner rise.
7. Bake the Soufflé
- Place the ramekins in the preheated oven and bake for 15-20 minutes, depending on your oven and the size of the ramekins. The soufflé should be puffed up and slightly golden on top. Avoid opening the oven door during baking to prevent the soufflé from collapsing.
8. Serve Immediately
- Once the soufflé is baked, remove it from the oven and dust it with powdered sugar, if desired. Serve immediately, as soufflés tend to deflate quickly once out of the oven.
Tips for Success:
- Use good-quality chocolate: Since chocolate is the star ingredient, choose a high-quality dark chocolate with a cocoa percentage of 60% or higher for a deep, rich flavor.
- Room temperature ingredients: Make sure your eggs are at room temperature before starting the recipe. This helps them whip better and create more volume.
- Don’t skip the sugar coating: Dusting the ramekins with sugar after buttering them ensures a smooth rise and prevents sticking.
- Serve fresh: Soufflés deflate quickly, so it’s best to serve them right out of the oven to maintain their beautiful puffed appearance.
This indulgent hot chocolate soufflé is perfect for a special occasion or when you want to treat yourself to a rich, decadent dessert. Enjoy!