Homemade Chocolate Soufflé
Ingredients:
2 tablespoons unsalted butter (for greasing)
1/4 cup granulated sugar (for coating the ramekins)
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted butter (for the chocolate mixture)
2 large egg yolks
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 cup whole milk
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar (for the egg whites)
Instructions:
1. Prepare the Ramekins:
Photo: Show the ramekins being buttered and sugared.
Step: Preheat your oven to 375°F (190°C). Grease the insides of four ramekins with butter, making sure to coat the sides well. Add a tablespoon of granulated sugar to each ramekin, rotating and tapping to coat the buttered surfaces. This helps the soufflés rise evenly.
2. Melt the Chocolate:
Photo: Display the chocolate and butter in a heatproof bowl over a pot of simmering water.
Step: In a heatproof bowl, combine 2 ounces of chopped chocolate and 2 tablespoons of butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Let it cool slightly.
3. Prepare the Chocolate Mixture:
Photo: Show the chocolate mixture being combined with egg yolks and flour.
Step: In a separate bowl, whisk the egg yolks and vanilla extract. Slowly add the melted chocolate mixture to the egg yolks, stirring to combine. Stir in the flour.
4. Heat the Milk:
Photo: Display the milk being heated in a small saucepan.
Step: In a small saucepan, heat 1/2 cup of milk until just simmering. Gradually whisk the hot milk into the chocolate mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 1-2 minutes). Remove from heat and let it cool slightly.
5. Whip the Egg Whites:
Photo: Show egg whites being whipped in a clean mixing bowl.
Step: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff peaks form.
6. Fold in the Egg Whites:
Photo: Display folding egg whites into the chocolate mixture gently.
Step: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites until just combined. Be careful not to deflate the mixture.
7. Fill the Ramekins:
Photo: Show the batter being spooned into the ramekins.
Step: Spoon the soufflé mixture into the prepared ramekins, filling them to just below the rim. Smooth the tops with a spatula. Run your thumb around the edges to help the soufflés rise evenly.
8. Bake the Soufflés:
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