Hot Chocolate Souffle
Indulge in the ultimate dessert experience with this decadent Hot Chocolate Soufflé, a show-stopping treat that combines rich dark chocolate and a cloud-like texture for a truly irresistible bite. Perfectly portioned for two, this soufflé recipe begins with ramekins coated in butter and sugar, ensuring the iconic rise that makes every spoonful a feast for the eyes and palate. Featuring 70% cocoa dark chocolate for a deep, luxurious flavor, and lightened with perfectly whipped egg whites, this dessert achieves a balance of boldness and airiness. With only 20 minutes of prep time and a quick 15-minute bake, it’s the ideal choice for an elegant yet approachable dessert. Finished with a light dusting of powdered sugar, this classic chocolate soufflé is best served immediately, ensuring every bite is warm, fluffy, and melt-in-your-mouth delicious. Perfect for date nights or special celebrations, this recipe will captivate chocolate lovers with every indulgent forkful.
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Ingredients
- 30 g Unsalted butter (plus extra for greasing the ramekins)
- 50 g Granulated sugar (plus extra for coating the ramekins)
- 100 g Dark chocolate (70% cocoa), chopped
- 60 ml Whole milk
- 10 g All-purpose flour
- 2 large Egg yolks
- 3 large Egg whites
- 0.25 tsp Cream of tartar
- 2 tsp Powdered sugar (for garnish)
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease two 8-ounce ramekins with unsalted butter, then dust them with granulated sugar. Tap out the excess and set aside.
Step 2
In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and whisk in the milk and flour until fully combined. Let the mixture cool slightly.
Step 3
Once cooled, whisk in the egg yolks until the mixture is smooth and glossy. Set aside.
Step 4
In a clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
Step 5
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining whites, being cautious not to deflate the mixture.
Step 6
Divide the soufflé batter evenly between the prepared ramekins, filling them almost to the top. Run your thumb around the inside rim of each ramekin to create a “moat” that will help the soufflé rise evenly.
Step 7
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and set but still have a slight wobble in the center.
Step 8
Remove from the oven, dust with powdered sugar, and serve immediately for maximum fluffiness and chocolatey goodness.
Nutrition Facts
| Serving size | (390.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1267.1 |
| Total Fat 78.3g | 0% |
| Saturated Fat 44.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 442.9mg | 0% |
| Sodium 227.0mg | 0% |
| Total Carbohydrate 115.4g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 82.9g | |
| Protein 27.1g | 0% |
| Vitamin D 83.1IU | 0% |
| Calcium 210.2mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1148.1mg | 0% |
Source of Calories