Uploaded February 2021 | Updated September 2026, 3 weeks ago
In today's video we are making fluffy chocolate souffles, the perfect dessert for 4. This easy chocolate souffle recipe literally takes 45 minutes from start to finish. I guide you along step by step so even beginners can be successful. Enjoy!
Chapters
0:00 Introduction
0:32 Preparing Chocolate Mixture
1:51 Mixing Egg Whites
2:47 Folding Egg Whites Into chocolate Mixture
3:37 Preparing Souffle Ramekins
4:10 Filling Ramekins/Making a Channel
4:51 Baking Souffles
5:05 Souffles Out Of The Oven/Garnish
5:37 Conclude
Royalty Free Music - 'Once Again' by Bensound
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youtube.com/channel/UCBaYlSlmoJT3fw4-e89VFqw?view_as=subscriber
Let’s connect:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Chocolate Souffle (adapted from Sally's Baking Addiction)
Ingredients
SOUFFLÉ BATTER
4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
3 large eggs, separated*
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 Tablespoons (38g) granulated sugar
PREPPING THE RAMEKINS
1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
4 teaspoons (16g) granulated sugar
Instructions
For the batter: Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.
Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
Bake: Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.
#souffle #chocolatesouffle #easydessert
In today's video we are making fluffy chocolate souffles, the perfect dessert for 4. This easy chocolate souffle recipe literally takes 45 minutes from start to finish. I guide you along step by step so even beginners can be successful. Enjoy!
Chapters
0:00 Introduction
0:32 Preparing Chocolate Mixture
1:51 Mixing Egg Whites
2:47 Folding Egg Whites Into chocolate Mixture
3:37 Preparing Souffle Ramekins
4:10 Filling Ramekins/Making a Channel
4:51 Baking Souffles
5:05 Souffles Out Of The Oven/Garnish
5:37 Conclude
Royalty Free Music - 'Once Again' by Bensound
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/UCBaYlSlmoJT3fw4-e89VFqw?view_as=subscriber
Let’s connect:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Chocolate Souffle (adapted from Sally's Baking Addiction)
Ingredients
SOUFFLÉ BATTER
4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
3 large eggs, separated*
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 Tablespoons (38g) granulated sugar
PREPPING THE RAMEKINS
1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
4 teaspoons (16g) granulated sugar
Instructions
For the batter: Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.
Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
Bake: Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.
#souffle #chocolatesouffle #easydessert
