Not all chocolate desserts need to be thick and heavy to be satisfying. This light and airy chocolate soufflé is the perfect end to a heavy meal. Its delicate texture will provide you with that chocolate satisfaction you crave in a dessert, but won’t leave you too full to move from the table.

Chocolate Soufflé

By Taylor
Makes 8 servings

Ingredients:

Butter and sugar, for preparing pan
6 tablespoons unsalted butter
6 tablespoons all purpose flour
¼ teaspoon salt
1 cup 2% milk, warmed
1 cup half and half, warmed
7 tablespoons granulated sugar
2 tablespoons dark brown sugar
6 egg yolks, beaten
4 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 egg whites
1/8 teaspoon cream of tartar
2 teaspoons vanilla extract

Directions:

Liberally butter the entire inside and up the sides of a 64-ounce soufflé dish. Place about 2 tablespoons or more of granulated sugar into the buttered soufflé dish. Turn the dish rolling the sugar around the inside of the dish. Roll sugar around until all surfaces of the inside of the dish are covered. Discard remaining sugar and place dish in the refrigerator to chill.

Preheat oven to 400°F. In a large heavy bottomed sauce pan, melt 6 tablespoons butter over medium heat. Add flour and salt. Whisk constantly for 2 minutes. Continue whisking and add warm milk and half and half while stirring constantly. Continue whisking and add the granulated and brown sugar. Continue whisking and slowly pour in the beaten egg yolks. While stirring constantly, cook mixture for 4-5 minutes until mixture thickens. Remove from heat.

Add chopped semisweet and unsweetened chocolate to milk and egg mixture. Stir until chocolate melts and is incorporated into the milk and egg mixture. Empty chocolate mixture into a large bowl and let cool.

While chocolate mixture is cooling, add the egg white and cream of tartar to a medium sized bowl. Beat with an electric mixer until frothy. Add vanilla. Beat until egg whites have formed soft peaks.

Fold egg whites into chocolate mixture. Pour mixture into the chilled, buttered, and sugared soufflé dish. Run your finger around the top rim of the soufflé dish. This will help the soufflé rise evenly.

Bake for 26-28 minutes. Serve immediately.

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