Classic Chocolate Soufflé

Master this famous French dessert and you’ll be set to wow any and all dinner guests.
by Sowmya Dinavahi
Classic Chocolate Soufflé

2.0 from 1 reviews
Classic Chocolate Soufflé
 
Prep Time
Cook Time
Total Time
 
Master this famous French dessert and you'll be set to wow any and all dinner guests.
Author:
Recipe Type: Chocolate
Serves: 4
Ingredients
  • 2 tbsp of Unsalted Butter,at room temperature
  • ½ Cup of granulated sugar ,plus more for ramekins
  • 3 Large egg whites plus 3 large egg yolks at room temperature
  • ⅛ tsp of cream of tartar
  • 5½ ounces of bittersweet chocolate,melted
  • ⅔ Cup of whole milk
  • ¼ tsp of vanilla extract
  • 1 tbsp plus 1½ tsp of corn starch
  • ⅛ tsp of salt
  • 3 tbsp of sourcream
  • Confectioner’s sugar for garnish
Instructions
  1. Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add ? cup granulated sugar; whisk until medium peaks form, about 5 minutes.
  2. Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
  3. Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners’ sugar.

Sowmya Dinavahi

Sowmya shares her culinary journey and passion for cooking and photography on her blog named 'Messy Kitchen Stories'. Her cooking style is mostly authentic South Indian cuisine and a little bit of Baking.She likes to cook anything and everything vegetarian. Mostly She tries to recreate the magic that her mom creates in her traditional South Indian dishes. Apart from that, If she loves something that she had outside, she cannot rest until she make it exactly the way she had it. She is a native from India but currently residing in Lincoln, NE with her husband.

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6 Comments
  1. This recipe is incomplete. What happened to the butter and vanilla? I looked up other soufflé recipe to get the basic idea of how to make this

  2. I’m guessing “sour cream” was supposed to be heavy cream? Also, 100 g of sugar on 3 eggs?? I know this is usually to taste, but come on… In any case, one of the most poorly written recipes I’ve ever stumbled upon. Disappointing.

  3. I tried it! It was good, but I had to guess during the preparation….. to bad because it has potentials. If you re-write it and correct the mistakes it would be a killer soufflé .

    This you should change: You called for sour cream then say to put the creme Fraiche. Include the vanilla . Specify the actual corn starch amount… among other things.

    Good Luck.

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