Description
Julia Child’s Chocolate Souffle elevates classic French desserts with its rich, airy perfection. Chocolate lovers will discover a masterpiece of culinary elegance that melts delicately on your palate, promising pure indulgence in each elegant spoonful.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, separated
- 4 ounces (113 grams) semi-sweet chocolate, coarsely chopped
- 4 tablespoons (60 milliliters or ¼ cup) unsalted butter, cut into pieces
Stabilizing and Flavoring Ingredients:
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
Sugar and Butter Components:
- 3 tablespoons granulated sugar
- 4 teaspoons granulated sugar
- 1 tablespoon unsalted butter, extra soft
Instructions
- Create a double boiler or use a microwave-safe bowl to gently melt chocolate and butter, stirring every 20 seconds until smooth and glossy. Allow the mixture to cool for 3-5 minutes at room temperature.
- Incorporate egg yolks, vanilla extract, and salt into the melted chocolate mixture, whisking until uniformly blended and creating a rich, dark base.
- Prepare a pristine glass or metal mixing bowl for whipping egg whites with cream of tartar. Beat on high speed until soft, cloud-like peaks emerge, approximately 2 minutes.
- Gradually introduce granulated sugar, one tablespoon at a time, beating for 5 seconds between each addition. Continue whipping until the egg whites transform into stiff, luminous peaks with a glossy appearance.
- Delicately fold the whipped egg whites into the chocolate mixture, using a spatula and incorporating in three gentle stages to maintain the airy texture.
- Chill the combined batter in the refrigerator for 5-10 minutes while preheating the oven to 400°F (204°C), positioning the rack in the lower third of the oven.
- Prepare four 6-ounce (170 grams) ramekins by generously brushing with softened butter and dusting with granulated sugar, ensuring an even coating. Tap out excess sugar and arrange on a baking sheet.
- Distribute the batter evenly among the prepared ramekins, smoothing the surfaces with a knife or offset spatula. Create a slight border around the edges to help the soufflés rise dramatically.
- Immediately reduce oven temperature to 375°F (191°C) after placing the baking sheet inside. Bake for 13-14 minutes, watching for set edges and a slight jiggle in the center when gently tapped.
- Remove soufflés from the oven and serve instantly to preserve their magnificent height and delicate texture. Optional garnishes can be added immediately before presentation.
Notes
- Timing is crucial for achieving the perfect soufflé rise.
- Every minute counts when preparing this delicate dish.
- Beat egg whites just until they form stiff, glossy peaks to maintain maximum volume.
- Gently fold ingredients to preserve the air bubbles that give soufflés their signature lift.
- Prepare ramekins meticulously by creating a smooth butter and sugar coating.
- Warm eggs at room temperature improve mixture consistency and overall texture.
- Chocolate requires gentle melting to prevent burning and maintain smooth quality.
- Serve immediately after baking to enjoy the dramatic, puffy presentation.
- Cold ingredients can dramatically reduce the soufflé’s ability to rise correctly.
- Precision matters more than perfection in creating this elegant French classic.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 218 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 186 mg