Best Classic Chocolate Soufflé Recipes

CLASSIC CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 400 degrees. Butter dish well, and coat with superfine sugar. Cut a collar out of parchment paper to extend 3 inches above the rim of dish. Tie collar around outside of dish with kitchen string; using a pastry brush, butter the inside. Chill.
• Chop chocolate, and place in a dry, heatproof bowl. Place over a pot of barely simmering water, and let stand until melted. Stir until smooth; keep warm.
• Scald milk in a medium saucepan.
• In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half of the hot milk.
• Add mixture to saucepan with remaining milk. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
• Spoon 1/4 of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don't worry if some streaks remain.) Transfer to prepared dish. Bake for 15 minutes at 400 degrees. Reduce heat to 375 degrees and bake 15 minutes more. Remove collar, dust with confectioners' sugar, if desired, and serve immediately.

ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
• In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
• Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
• Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
• Serve with ice cream.
• Enjoy!

CLASSIC CHOCOLATE SOUFFLé

Steps:

• 1. Position the rack in the lowest part of the oven and preheat the oven to 400 degrees. Brush six 3/4-cup ovenproof soufflé dishes with melted butter and invert the dishes to allow excess butter to drip out. Then, pour a little granulated sugar into each dish, turning to coat all sides, tapping out any excess sugar (see page 112). For easier handling, arrange the dishes on a flat baking tray and set aside.
• 2. In a small heatproof bowl placed over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate melt completely, stirring occasionally.
• 3. Meanwhile, in the large bowl of an electric mixer fitted with a paddle or beaters, on high speed beat together the egg yolks, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla until pale yellow and thick. Scrape the melted chocolate into the yolks and continue to beat until well combined.
• 4. In another clean large bowl, with whip or clean beaters, whip the 5 egg whites. Start on medium speed and raise the speed as peaks begin to form. Add the remaining 2 tablespoons sugar and continue to whip until the whites are shiny and firm, but not stiff. (When the bowl is tipped slightly, the whites should stay in place.) Stir one-third of the whites into the chocolate mixture to lighten, then turn the chocolate back into the whites and fold until completely incorporated. Do not overmix.
• 5. Using a large spoon, spoon the soufflé batter into the prepared dishes, filling to the top of each dish. Bake 10 minutes; the tops will be slightly crusty and the inside creamy.
• 6. To serve, carefully remove each soufflé and place on a small doily-lined plate. Dust with sifted confectioner's sugar and serve with softly whipped cream or Drambouie-Flavored Crème Anglaise. Serve immediately.