everyday chocolate soufflé

Growing up, Audrey Hepburn’s Sabrina was always my favorite movie. I was in love with David Larrabee, fancy balls, and soufflé. I remember the Baron saying to Sabrina, “[a] woman happily in love, she burns the soufflé. A woman unhappily in love, she forgets to turn on the oven.” I must have a pretty extraordinary love, because I think my soufflés are pretty perfect!

I discovered that I could still make a lovely souffle, using everyday ingredients, on a weeknight, by just chopping out a lot of frill. Like Audrey, these soufflés are easy to put together and are always in good taste<3

1/4 cup sugar
1/2 cup ghirardelli bittersweet chocolate chips (or 60% cacao chocolate chips)
2 tbs butter (plus butter your ramekins- I made 4 soufflés with this recipe)
4 egg whites
1 egg yolk
powdered sugar for dusting

Sit your eggs out on the counter at least an hour before you plan on cooking. When you are ready to cook, preheat your oven to 375°. Slowly melt your chocolate and your butter together and stir smooth. When your mixture is smooth, pour it into a medium sized bowl and let it sit for 15 minutes, until it is fully cooled. When it is cool, mix in the egg yolk. Set your chocolate mixture aside, and in another medium bowl, whip your egg whites into soft peaks. Soft peaks will look like the picture above, to the left. When you have soft peaks, slowly mix in your sugar, until you have stiff peaks. Stiff peaks will look like the picture above, to the right. When you have stiff peaks, spoon 1/3 of your egg white mixture into your chocolate mixture. Mix gingerly until there are no streaks of white showing. Then, fold your remaining egg whites in slowly and carefully. When you no longer have any visible white streaks, pour your batter into your ramekins. If you want taller soufflés than the ones I have, pour your batter closer to the top. Be careful though, soufflés are known to overflow on occasion. Bake your soufflés for around 18-20 minutes. Do not open your oven before 18 minutes! Watch your soufflés grow through the glass. A soufflé will naturally deflate a little the first 5 minutes it spends out of the oven, so dust yours with sugar and serve them asap<3

19 thoughts on “everyday chocolate soufflé

    • Thank you! If you are a soufflé aficionado, you have to tell me what you think. It does not have a lot of frill, like the nontraditional lava cake style soufflés you sometimes see in restaurants today. A simple chocolate sauce makes the recipe even better, but obviously that is up to you:]

      • You know, I like your recipe cause its simple…I’m going to try it out and let you know how it turns out. Traditionally, a real souffle should be light and fluffy like the one you have made…the lava cake style is too heavy for souffle.

        Waiting to try this:) and some chocolate sauce should add the right touch…Thanks!

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