Oct 03, 2012 140 Comments

Chocolate Souffle

Name: Chocolate Souffle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 ramekins
Ingredients: Unsalted butter ((to coat the ramekins)); Granulated sugar ((to coat the ramekins)); 3 oz bittersweet chocolate ((3 oz = 85 g) (next time I'll use really good chocolate)); ⅓ cup half-and-half ((one part heavy cream and one part milk)); ½ cup unsweetened cocoa powder; ⅓ cup water; 8 large egg whites; ½ cup granulated sugar; Powdered sugar ((for dusting))

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Do you remember my Chocolate Ice Cream recipe that you need to patiently wait for 5 days to get the perfect result? That recipe required six egg yolks and I had to figure out how to use the leftover egg whites, and that’s how I came up with this amazingly delicious Chocolate Souffle.

It turned out that I actually needed additional two more egg whites for this recipe but my oh my… it was heavenly. From outside of the oven window while baking, I could see the souffle rose high up above the ramekins. It was a beautiful sight; the texture looked fluffy and airy. After I took out the perfect looking souffle from the oven, I was mesmerized by the beautify for several seconds, then it brought me back to reality. When realized that it started to deflate slowly. Oh no!!!!!!!!!!!!!!!

I quickly dusted powder sugar and ran to my “photo studio” (ahen, it’s just a part of my living room next to a big window), and started to take pictures. No, I wasn’t ready for a photo shoot. As I took pictures I immediately gathered some props (a spoon, fabrics etc). The result? Not too happy, because I don’t see my perfectly risen souffle! Anyway, it was probably the most difficult food photo that I’ve taken so far, even more time sensitive than ice cream shot, and I wasn’t prepared at all.

The story does have a happy ending. As the souffle beckon me to take a bite, I took a big spoonful of warm chocolatey souffle and it was so good. I actually forgot about the chaotic photo session until I started to write about them now. Maybe I’ll have to make it and take pictures again. This time, I will set up everything in advance and run to the “studio” as fast as I can! I hope you enjoy this Chocolate Souffle.

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Chocolate Souffle

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

Course: Dessert

Servings: 6 ramekins

Ingredients

Unsalted butter (to coat the ramekins)
Granulated sugar (to coat the ramekins)
3 oz bittersweet chocolate (3 oz = 85 g) (next time I'll use really good chocolate)
⅓ cup half-and-half (one part heavy cream and one part milk)
½ cup unsweetened cocoa powder
⅓ cup water
8 large egg whites
½ cup granulated sugar
Powdered sugar (for dusting)

Instructions

Gather all the ingredients. Preheat the oven to 375 °F (190 °C).
With a pastry brush, coat the inside souffle ramekins with softened butter.
Put some granulated sugar in the ramekin and cover the opening with your hand and circulate. Once sugar is attached to the ramekin, remove the excess to the next ramekin and continue this process until all ramekins are coated with sugar.
Chop the chocolate into small pieces.
Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan.
Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl.
Add the cocoa powder and water, and mix until very hot. Remove from the heat and set aside.
Place the egg whites in a stand mixer and whip on medium speed until foamy.
Increase the mixer speed to medium-high and make a meringue. Add 1 Tbsp. sugar at a time and whip the whites till stiff but do not over whip the egg whites.
Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture.
Then fold (not mix) the chocolate mixture into the remaining meringue in a standing mixer bowl. Do not deflate the batter. It’s okay if you still see streaks of meringue in the batter.
Use a large spoon to gently place the souffle mixture in the ramekins. Fill to about 1/4 inch below the rim of the ramekin. Run your thumb around the rim to remove the excess butter and sugar. Place the ramekins in a baking pan (for easy transfer to and from oven).
Bake at 375 °F (190 °C) until the souffle has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 11-12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.

Recipe Notes

Equipment you will need:

6 4-oz (½ cup) ramekins

Barely adapted from Zen Can Cook

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Filed Under: Recipes Tagged With: bento, chocolate, egg, egg white, half and half, ice cream, japanese riceRecipe type: Baked Good, Baking, Christmas, Dairy, Dessert, Eggs, Sweets, Thanksgiving, Vegetarian

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