Chocolate Soufflé

Chocolate Soufflé

photo 3

I love all things chocolate. Cake, pie, cookies, candies. I’ve never met a chocolate-covered anything that I haven’t at least savored a tiny bit. So, when I found a Chocolate Soufflé recipe in an old cooking magazine, I was intrigued. A light, fluffy, warm dessert for a cold night by the fire with dear friends. And most importantly, chocolate.

This recipe is surprisingly easy for a very fancy result. But beware, you must eat it immediately!

Chocolate Soufflé
Adapted from Everyday Food Magazine

Unsalted butter
1/4 c. sugar, plus more for baking dish
1 c. bittersweet chocolate chips
1 t. pure vanilla extract
1/4 c. water
3 large egg yolks, lightly beaten
4 large egg whites
1/4 t. cream of tarter

Preheat oven to 350. Lightly butter 1.5-quart tall sided baking dish and coat with sugar, taping out excess. Make sure sugar reaches all the way to the top of the dish.

In a double broiler (or large heatproof bowl over a pot of simmering water), combine chocolate, vanilla, and water. Stir until just melted and remove from heat. Stir until smooth and let cool to room temperature.

While chocolate cools, beat egg whites and cream tarter in an electric mixer on medium-high until soft peaks form (about 2 minutes). Gradually add sugar and beat until stiff and glossy peaks form (about 5 minutes).

Stir egg yolks into cooled chocolate mixture until well combined.

Fold egg-white mixture into chocolate mixture with rubber spatula. Turn the bowl as you fold the mixtures together until they are just combined.

Transfer mixture to baking dish, taking care not to get batter at the top of the dish. Bake souffle until puffed and set (30-35 minutes). Best when served immediately from oven. To be extra fancy, dust the top of your hot souffle with powdered sugar.

Serves 4-6, depending on how much you love chocolate.

4 thoughts on “Chocolate Soufflé

  1. What fun recipes! I enjoyed reading your posts, and I love your cooking! My motto is: “If Jo makes it, it will definitely be good!” Can’t wait to keep reading about some new recipes!


  2. Souffle is so impressive. Isn’t that what “Sabrina” failed to master at Le Cordon Bleu? Anyway, I’m curious: did you really serve this to guests? If it must be served immediately did you prepare it after dinner? Tell me your ways!!


    1. I did serve this to guests! I prepared it while our dinner was finishing up on the stove and then popped it in the oven when we sat down. We were all finished with the main course by the time it was done, so we just ate it immediately. If it didn’t work to prepare it ahead of the meal, my back up was to open another bottle of wine and disappear into the kitchen 🙂

      And, I think you are right about Sabrina!


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