Craving a show-stopping chocolate dessert? This Dark Chocolate Soufflé recipe delivers an impressive, airy treat that’s surprisingly simple to master. You’ll create a rich, intense chocolate experience that melts in your mouth, perfect for any special occasion or a delightful personal indulgence.
Key Ingredients & Substitutions
- Dark Chocolate: Use high-quality dark chocolate (60-70% cacao) for the best flavor. Semi-sweet chocolate works if you prefer it less intense.
- Eggs: Essential for the soufflé’s rise and texture. No direct substitutions here.
- Granulated Sugar: Sweetens and stabilizes the egg whites. You can slightly reduce the amount if your chocolate is very sweet.
- Cocoa Powder: Deepens the chocolate flavor. Dutch-processed is ideal for a darker color and milder taste.
Ingredients
- 4 ounces (113g) good quality dark chocolate, finely chopped
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk, warmed
- ¼ cup granulated sugar, plus 2 tablespoons for ramekins
- 4 large egg yolks
- 5 large egg whites
- ¼ teaspoon cream of tartar (optional, but helps stabilize egg whites)
- 1 teaspoon vanilla extract
- Pinch of salt
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 kcal
- Tools Needed: 4 (6-ounce) ramekins, whisk, rubber spatula, mixing bowls, saucepan.
Step-by-Step Instructions
1. Prepare Your Ramekins
Start by buttering the inside of your ramekins generously, all the way to the rim. Then, dust them with granulated sugar, rotating to coat completely, and tap out any excess. This creates a non-stick surface and helps the soufflé climb.
2. Melt the Chocolate Base
In a medium saucepan over low heat, melt the dark chocolate and butter together, stirring until smooth. Remove from heat and stir in the flour until a thick paste forms. This creates the roux for your soufflé base.
3. Create the Chocolate Batter
Gradually whisk in the warm milk until smooth, then return the saucepan to medium heat. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 3-5 minutes. Remove from heat and stir in ¼ cup granulated sugar, egg yolks, vanilla extract, and a pinch of salt until well combined.
4. Whip the Egg Whites
In a clean, dry large bowl, beat the egg whites with an electric mixer on medium speed. Once foamy, add the cream of tartar (if using) and gradually add the remaining 2 tablespoons of sugar. Continue beating until stiff, glossy peaks form. The whites should hold their shape when you lift the beaters.
5. Fold in the Egg Whites
Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, using a rubber spatula. Be gentle to avoid deflating the air, which is crucial for a fluffy soufflé.
6. Fill and Bake
Divide the soufflé batter evenly among the prepared ramekins. Place the ramekins on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the soufflés are puffed and golden brown on top. Do not open the oven door during the first 15 minutes of baking.
7. Serve Immediately
Serve your exquisite Dark Chocolate Soufflé immediately, as it will begin to deflate quickly. A dusting of unsweetened cocoa powder just before serving adds an elegant touch to this delightful chocolate dessert.
Variation Ideas
- Citrus Zest: Add a teaspoon of orange or tangerine zest to the chocolate batter for a bright, aromatic twist.
- Coffee Infusion: Steep a tablespoon of instant coffee granules in the warm milk for a mocha-flavored soufflé.
- Mini Soufflés: Use smaller ramekins for individual portions, adjusting baking time as needed.
Storage Instructions
Soufflés are best enjoyed fresh out of the oven. Unfortunately, they do not store well as they will deflate and lose their airy texture. If you have any leftovers, they can be covered and refrigerated, but the texture will be dense and custard-like, not light and airy. Reheating is not recommended for preserving the original soufflé experience.
Frequently Asked Questions (FAQ)
Why did my soufflé deflate?
Soufflés deflate quickly as they cool. Opening the oven door too early or taking them out of the oven too soon can also cause deflation.
Can I prepare the batter ahead of time?
You can prepare the chocolate base a few hours in advance, but it’s best to fold in the egg whites and bake immediately for the best rise.
What kind of chocolate should I use?
Use a good quality dark chocolate with 60-70% cacao for a rich, intense flavor. Baker’s chocolate bars are a great choice for chocolate dessert recipes.
Can I make this recipe without cream of tartar?
Yes, you can. Cream of tartar helps stabilize the egg whites, making them less likely to collapse, but it’s not strictly essential if you beat them carefully to stiff peaks.
How do I know when the soufflé is done baking?
The soufflé should be impressively puffed and golden brown on top. If you gently jiggle the ramekin, the center should still have a slight wobble.
What if my egg whites aren’t stiff?
Ensure your bowl and beaters are perfectly clean and free of any grease, as fat can prevent egg whites from whipping properly. Also, make sure no egg yolk gets into the whites.