Souffles have the reputation for being a difficult dessert for bakers to prepare but with my chocolate souffle recipe you will have your cake and eat it too! With the right tools in the kitchen like proper mixing bowls, spatulas, whisks, and cookware anyone can learn to master the process behind making a souffle and reap the delicious rewards. The hardest part may be deciding when to put the spoon down!
Yield: Serves 6
- 2 tablespoons (1 ounce) unsalted butter
- 4 tablespoons sugar
- 4 ounces bittersweet chocolate, cut into small pieces
- 4 cage-free eggs, separated
- 2 tablespoons Grand Marnier
- 3 cage-free egg whites
- Juice of 1/2 lemon
- Powdered sugar for garnish
- Unsweetened whipped cream
- Preheat the oven to 400 degrees F.
- Butter and dust with about 2 tablespoons of the sugar, six 1 cup soufflé dishes. Chill until needed.
- Melt the chocolate in a metal bowl set over a bain-marie. (If you don’t have a bain-marie you may improvise with a nestled bowl and saucepan creating your own double-boiler effect) Remove from the heat and stir in the egg yolks and the Grand Marnier.
- Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.
- Fill the molds with the soufflé mixture. Run your thumb around the inside edge of each dish so that the soufflés will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft.
- Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each soufflé. Serve immediately.
For more help in the kitchen to execute your favorite dishes and new desserts look to the the Wolfgang Puck collection. Who will you share this delicious chocolate souffle with?