I love cooking and baking, but fancy recipes intimidate me. I can do cookies, stir frys, boxed mac and cheese… But anything that requires a roux or tempering? Nope, count me out! Michael came across Chef John’s chocolate soufflé recipe and really wanted to try it. Even though it includes that aforementioned roux, it’s actually quite easy! The ingredients are simple ones that most people already have in their kitchen or pantry. The result? A quick, easy, and delicious dessert made in under 30 minutes!
1 tablespoon butter
1 tablespoon flour
1/4 cup + 1 teaspoon cold milk
pinch of salt
2 ounces dark chocolate – around 70%
1 large egg yolk
2 large egg whites
1 teaspoon vinegar
1 tablespoon white sugar
1. Preheat the oven t o 375 F. Butter a pair of 5-ounce ramekins, and coat with sugar.
2. Chop up the dark chocolate and melt over a double boiler. Don’t let the water boil or simmer, though. Just keep it warm.
3. To make the roux, melt the butter over a saucepan over medium heat. Once the butter is melted, mix in the flour until it forms a paste. Reduce the heat to low, and whisk in the cold milk. Keep whisking until a smooth paste forms.
4. Add the roux into the chocolate along with a pinch of salt, and mix well. Add the egg yolk after, and mix again. We turned off the heat for this step, but left the mixture sit over the double boiler until it was needed. Chef John says it helps keep the butter and chocolate from solidifying.
6. In a large mixing bowl, add the egg whites and vinegar. Whisk the whites until they’re airy and almost white in color, but still runny. When you lift the whisk, the egg whites should easily fall off the whisk and stay on the surface for a few seconds before disappearing. Add the sugar in 3 or 4 additions, whisking after each addition for about 30 seconds. After the last addition, whisk until soft peaks form.
7. Take the chocolate roux mixture off the double boiler. Transfer a little less than half of the egg whites in and mix well. Don’t worry about losing air on the egg whites – the point of this step is to lighten the mixture. Afterwards, fold in the rest of the egg whites. Fold until the mixture is just combined.
8. Pour the soufflé batter into the ramekins. Bake for 12 to 15 minutes in the middle of the oven. They’re done when they puff up and rise!
Of course, Chef John’s video is much easier to follow, so I highly suggest watching it.
The chocolate soufflés deflated as soon as we took them out of the oven, so I had to snap these quickly! You can already tell the difference from when I took the first photo to when we ate them. I’ve never had a soufflé before, so the texture was interesting – like a super light and airy mousse. We dusted the tops with cocoa powder and topped it off with fresh raspberries and a drizzle of creme anglaise. Since the soufflés aren’t very sweet, the fruit and creme anglaise were a great compliment.