Simple Gourmet Chocolate Souffles

Written by Becky

We are not big Valentines Day fans so these fancy chocolate dessert souffles are not specifically for Valentines. Although, if you happen to be celebrating it with your special someone these would be a great option. Or if you are just feeling like baking a romantic chocolate dessert and it just happens to be February 14th then this is a recipe for you.

The recipe is from the Today Show and it is simple and gourmet at the same time. Good chocolate is the key. I used Valrhona hocolate from Tony Caputos. It’s available by the bar or in bulk at Caputo’s. Many fine dining chefs use Valrhona to make chocolate desserts. I’ve used it to make Hot Chocolate and I’ve used it to make Hot Chocolate and also Chocolate Chip Cookies.

This recipe can be prepared a day in advance if necessary but save the baking for a few minutes before serving.

Chocolate Soufflé
Recipe by Mark Bittman
Time: About 45 minutes

About 1 tablespoon butter for the dish
1/3 cup sugar, plus some for the dish
2 ounces good quality bittersweet chocolate, melted
3 eggs, separated
Pinch salt
1/4 teaspoon tartar

Heat the oven to 350°F. Butter two 2-cup or one 4-cup soufflé or other deep baking dishes/ ramekins. Sprinkle each with sugar, twirl the sugar around in each dish covering the entire ramekin, then tap to remove excess sugar.

Whisk the egg yolks with the all but 1 tablespoon of sugar until very light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoon of sugar, until they are very stiff and glossy. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you’re ready to bake them).

Bake until the center is nearly set, 20 minutes. Serve immediately.

Comments (12)

  1. These are beautiful! Perfect for any special occasion. I adore baking with Valrhona chocolate – it's certainly worth the price.

  2. we're not big on V-day either, but these look amazing! i like to have friends over to hang out and have fun…i'm thinking a sweet chocolate dessert could be in order 🙂

  3. Funny you posted these today, I posted the roasted red pepper dip I brought to your house that night. We are on the same page. Your souffles were fabulous. Perfection!

  4. Cookin' Canuck, Our new bulk Valrhona selection starts at $6.95/lb. That is cheaper than most Callebaut.
    Matt Caputo
    Tony Caputo's

  5. Beautiful photos! These were so pretty and delicate and delicious. Thank you for "experimenting" on us… they were wonderful.

  6. I'm not much of a Valentine's person either, but its a perfect excuse for some decadent baking! These souffles look brilliant, and I know would make people happy whatever day of the year 😀

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