This recipe for a classic Chocolate Soufflé is one that I practiced many times before learning that I was chosen to cook for Chef Gordon Ramsay, Joe Bastianich and Chef Aaron Sanchez on MasterChef.
If you’re a fan of the show, you’ll know that soufflés show up quite often in challenges. I refused to be caught off guard so I made sure I could “effortlessly” make a basic soufflé–a fruit, a chocolate and a savory.
Soufflés have a reputation of being difficult and unapproachable to the homecook.
Heck, even Julia child famously said:
“The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry soufflé. I did that at least 28 times before I finally conquered it.”
Julia Child
But I promise you, they’re really not that hard. With a few simple techniques and a heaping dose of confidence, even a novice baker can tackle the soufflé and succeed. I’m certain of it.
I can’t remember where, exactly, I found this chocolate soufflé recipe. One thing that I do know is that it works. Beautifully. (I’m typing this before I do my Instagram live demonstration with Fred–so I hope this statement still holds true! 😂)
I only wish I got to make it on the show…(along with everyone else. We ALL practiced the soufflé).
Follow along and stay tuned for more recipes (and updates)!
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You can watch both Fred (also from MasterChef Season 10) and I make soufflés LIVE on Instagram TOMORROW! We’ll be baking at 3 PM central time, April 4th.
We’d love if you made them along with us! Find my recipe below and Fred’s on his blog. Whether you bake along with us or felt inspired by us to make a soufflé at a later time–please send us a message! Tag us! Nothing makes us happier than to know that people are giving our recipes a try 🙂
If you want to know more about the science or the history of the soufflé, I really recommend checking out The Soufflé guide that The New York Times created. They share a different recipe than mine, but the post itself is super informative and offers a ton of soufflé tips!
Looking for a DELICIOUS French main course, to serve before your soufflé? I highly recommend my Bouillabaisse recipe!
I made it on MasterChef and the judges loved it–so much that it won me immunity and a trip to London! (the recipe is very old and so please don’t judge the photos or the format–I’ll get it updated ASAP 🙂)
Classic Chocolate Soufflé
Equipment
- Ceramic ramekins (4-5 oz size is ideal for individual servings)
- Wooden Spoon/Spatula
- Double Boiler (or a heatproof glass bowl and a small sauce pan)
- Medium mixing bowl, preferably metal
- Hand Whisk, Electric Whisk or Stand Mixer with Whisk attachment
- Baking Sheet
Ingredients
Prep Your Ramekins
- 1 tsp butter, melted
- 2 tbsp granulated sugar alternatively, you could use powdered nuts or cocoa powder
Soufflé
- 2 oz chocolate, broken into pieces use what you like or what you have on hand. I prefer very dark chocolate but even chocolate chips will work.
- 1 tbsp butter
- 1 tbsp all purpose flour
- 1/4 cup cold milk
- 1 pinch kosher salt
- 1 tsp espresso powder optional-you could add chili powder or any other dry spice you enjoy. I love black cardamom.
- 1 large egg yolk
- 2 large egg whites
- cream of tartar, if needed if the eggs aren't whipping nicely, try adding a little. I don't usually find it necessary.
- 1 tbsp granulated sugar
- liquid/alcohol flavorings–optional, as desired to taste–I'd probably start with a couple teaspoons, depending on the liquid/alcohol
- powdered sugar or cocoa powder, optional to garnish
Instructions
Prep the Ramekins
- Brush the melted butter inside of the ramekins–being sure to cover the inside completely.
- After the ramekins are buttered, pour granulated sugar (or what you have chosen to coat your ramekins with) inside and carefully shake around or rotate the ramekins to coat the surface evenly. Pour out any excess. Set aside. (these could also be tossed in the refrigerator until needed).
Make the Soufflé
- Preheat the oven to 375 degrees F and set a baking sheet on the middle rack.
- Melt the chocolate in a double boiler or in a heat-safe bowl (I use Pyrex) over a small pot of simmering water. When the chocolate melts, turn the heat to low to keep it warm.
- Meanwhile, melt 1 tbsp. butter in a small skillet. Once it melts, add the flour and whisk to fully incorporate–cook about a minute. The mix will thicken slightly and the flour will no longer smell raw.
- Whisk in cold milk until the mix becomes smooth and thickens. Add the salt and any flavoring you are using (dried spices or liquids/alcohol). Give everything a stir to combine.
- Temporarily remove the bowl with the melted chocolate from the heat and transfer the flour mixture into it. Mix well. Add the egg yolk and whisk everything together. The mixture should be fairly thick–but still a bit loose, kind of like a brownie batter.Set the bowl with the chocolate mixture back on the small pot, over the water (no longer simmering) to keep warm.
- Whisk the egg whites in a medium sized (metal preferred) bowl using either a hand whisk or an electric mixer (you could also use a stand mixer with a whisk attachment). If the eggs don't begin to foam, add a pinch of cream of tartar.
- When the eggs begin to foam, add the sugar. I do this a little at a time, stirring to help dissolve the sugar into the eggs. Continue to whisk until the egg whites reach a medium/stiff peak (you will know you are at this point when you can lift the bowl above the counter-upside down-and nothing falls out of the bowl).
- Grab the bowl of warmed chocolate and spoon 1/3 of the egg white mixture into it. Mix this together (I usually mix it pretty well–I don't gently fold). When that first 1/3 is fully mixed, then GENTLY fold in the second 1/3 of egg whites, followed by the final 1/3. Stop folding once the egg whites are fully incorporated–you may still see a few streaks of white. That's okay!
- Transfer this mixture into the prepared ramekins, filling them to the top and leveling it off with the back of a butter knife. Once all the ramekins are filled and leveled, carefully run your thumb around the rim making a small trench along the entire top of the ramekin (where the edge of the ramekin meets the soufflé batter). Clean up any batter that fell onto the sides of the ramekins.
- Gently place the ramekins into the oven onto the baking sheet you had placed in there earlier. Bake the soufflé between 12 and 17 minutes–depending on the consistency you prefer (I tend to bake about 15 minutes). DO NOT OPEN THE OVEN WHILE THEY ARE BAKING or you risk your soufflé deflating.
- Once the soufflé is baked, remove from oven. Quickly dust with powdered sugar or cocoa powder and serve immediately. Soufflés can be eaten as is, or you can serve with some icecream, chantilly cream, creme anglaise, fruit couilis–or anything else you'd like. Today, I'm going to serve mine with some whipped instant coffee.
