Anna Olson Makes Chocolate Soufflé! | Baking Wisdom

Recipe below - follow along! When most of us think of a sweet soufflé, the chocolate version comes to mind instantly. The balance between warm chocolate intensity and airy lightness is why chocolate soufflé is so beloved, and it’s relatively straightforward to make. I bake individual chocolate soufflés to serve on their own or with warm Salted Butter Caramel Sauce or chilled Crème Anglaise. Invite guests to take a bite from the middle of their soufflé and then pour the sauce into that warm, soft centre.

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• Recipe Information •

Makes six 8 oz (250 mL) soufflés
Prep Time: 20 minutes
Cook Time: 22 minutes

Serve immediately.

• Ingredients •
½ cup (125 mL) 2% milk
½ cup (8 Tbsp/100 g) granulated sugar, divided, plus extra for the soufflé dish
2 tsp cornstarch
1 tsp vanilla extract
5 oz (150 g) bittersweet baking/couverture chocolate, chopped
2 Tbsp (30 g) unsalted butter
10 large egg whites, at room temperature
½ tsp cream of tartar

• Chapters •
00:00 Welcome to Baking Wisdom!

00:26 Prepare the baking dishes.
Preheat the oven to 400°F (200°C). Lightly butter six 8 oz (250 mL) soufflé or other 1-cup (250 mL) straight-sided baking dishes. Sprinkle the inside of the cups with sugar and tap out any excess. Place the dishes onto a baking tray and chill until ready to fill and bake.

02:17 Make the chocolate base.
Whisk the milk, 2 Tbsp (25 g) sugar, the cornstarch and the vanilla in a small dish and set aside. Melt the chocolate and butter in a small saucepan over low heat, stirring constantly until melted.

04:09 Stir in the milk mixture in two additions.
Whisk until evenly blended. Keep this base warm over very low heat while you prepare the egg whites. (You can prepare this base ahead of time, refrigerate and warm over low heat before baking the soufflés.)

After adding the milk, the chocolate mixture will be a thick paste and may look a little grainy. Don’t worry—it will smooth out after the whipped egg whites are folded in.

05:14 Whip the egg whites and cream of tartar.
Use electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in the remaining 6 Tbsp (75 g) sugar and whip until the whites hold a soft peak when the beaters are lifted.

You might think that soufflés involve whipping your egg whites to a stiff peak, but this isn’t always the case. A soft peak is easier to fold into the chocolate base and has more air bubbles within it to expand in the heat of the oven. As well, a stiff peak is trickier to achieve successfully since it is seconds away from overwhipped whites, which will collapse and fall if baked.

08:06 Add egg whites to chocolate.
Transfer the warm chocolate base to a larger bowl. Fold a third of the whites into the warm chocolate quickly but gently—they will deflate quite a bit, but this is expected. Fold in the remaining two-thirds of the egg whites until incorporated. Pour this mixture into the prepared soufflé dishes.

09:30 Bake the soufflés.
Bake for 15 to 18 minutes, until the tops take on a dull look (they will rise well above the top of the soufflé dishes).

10:06 Serve the results!

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