Make the perfect homemade chocolate souffle

Make the perfect homemade chocolate souffle

Given the uncertain times we live in, it can be overwhelming at times. Whether you’re quarantined at home or just missing the best things you used to buy at restaurants, it’s always fun to treat yourself and make a delicious recipe that you wouldn’t have made otherwise. Who doesn’t love a delicious and decadent chocolate dessert? Soufflé is such a classic – and for good reason. A rich, creamy dessert is something you can easily make at home! This may seem like a rather complicated dish to prepare, but you will be surprised. In fact, we have found the perfect flawless recipe for you to make amazing chocolate soufflés for yourself and your loved ones right in the comfort of your own kitchen. We guarantee you that whoever tries it will be more than impressed with your cooking skills. If you have a special occasion coming up, this is the perfect option!

What you will need:

For the ramekins:

• 1 tablespoon of unsalted butter, heated
• 3 teaspoons granulated sugar

For the chocolate base:

• 4 ounces semisweet baking chocolate, chopped
• 1 tablespoon of unsalted butter
• 1/2 teaspoon of vanilla extract
• a pinch of salt
• 2 large yolks

For the meringue:

• 2 large egg whites at room temperature
• 1/2 teaspoon of tartar (or 1 teaspoon of white vinegar)
• 2 tablespoons of granulated sugar

How to do it:

1. The first thing you’re going to do is melt the chocolate in a double boiler until it’s completely melted. Remove from the heat before adding the butter, vanilla and salt. Then set it aside to cool.
2. Preheat the oven to 400F (200C) and place the rack on the lowest level.
3. Butter three 4-ounce ramekins. Sprinkle them with sugar to coat, then brush off the excess.
4. Beat the eggs until they are foamy. After that, add the cream of tartar and continue beating until the mixture becomes opaque. Slowly add the sugar while the mixer is still running. Then beat the mixture until stiff and glossy before setting it aside.
5. Now fold the egg yolks into the chocolate mixture until smooth. Stir in one-third of the meringue to lighten the mixture.
6. Carefully fold the remaining thirds – one at a time – in a downward and upward motion. Mix only until the white streaks disappear.
7. Spoon the batter into ramekins. Don’t forget to fill them to the top. Use the flat edge of a knife to smooth the tops. Run your thumb around the rim to create a channel, then wipe the sides with a kitchen towel.
8. Place all the dumplings on a baking sheet and bake them for 10-12 minutes or until the souffle has risen and the top is lightly browned.
9. Carefully transfer the dumplings to serving plates using a kitchen towel. Using mittens can hit the top, so tea towels are better. If desired, sprinkle the top of the souffle with powdered sugar and serve!

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