Hot Chocolate Soufflé

Decadent Chocolate Soufflé in a ramekin with pistachio ice cream. Served on a white plate.
Light and Fluffy Chocolate Soufflé

How to make the perfect hot chocolate soufflé? What’s all the fuss I hear you ask? This is the number one dessert that people can be afraid of making. It is known as a technical, complicated and daunting dessert. However, it shouldn’t be. If you undercook it its a hot chocolate puddle and over cook it then its a hot chocolate cake. So why worry! It’ll taste nice either way.

So today’s the day that you are going to embrace your inner French chef and make your first hot chocolate soufflé that is light and fluffy and full of a rich chocolate flavor.

Tips For A Perfect Chocolate Soufflé

  1. Use good quality dark chocolate, over 70% cocoa solids.
  2. The chocolate sauce can be made earlier and kept warm.
  3. Focus on your Soufflé as much as possible because the process moves very quickly.
  4. Use room temperature eggs. This will help the soufflé rise higher.
  5. Metal bowls are better for whipping egg whites. Make sure the bowl is oil, dirt and dust free before whipping.

To Serve:

Serve your chocolate soufflé with a warm chocolate sauce and a creamy pistachio ice cream or an ice cream or cream of your choice.

Chocolate Soufflé with Pistachio Ice cream on a white plate

Hot Chocolate Soufflé

Author: Fiona Halligan
Light and Fluffy Chocolate Soufflé
5 from 1 vote
Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr
Course Dessert
Cuisine French
Servings 2 people
Calories 1429 kcal

Ingredients
  

Warm Chocolate Sauce

  • 100 grams Dark Chocolate (over 70% cocoa solids) broken into small pieces
  • 150 milliliters Double Cream
  • 25 grams Caster Sugar (Superfine Bakers Sugar)
  • 25 grams Butter full fat real butter

Chocolate Soufflé

  • 4 tablespoons Butter melted
  • 32 grams Caster Sugar (Superfine Bakers Sugar) + 2 tablespoons for the ramekins
  • 116 grams Dark Chocolate (over 70% cocoa solids) broken into small pieces
  • 1 tablespoon Double Cream
  • 3 medium Egg Yolks room temperature
  • 4 medium Egg Whites room temperature
  • 10 grams Icing Sugar to serve

Instructions
 

  • Heat the oven to 200° Celsius /Fan 180° Celsius.
  • Place a baking tray on the bottom shelf of the oven.
  • Have everything measured out and ready to go before starting. The process moves quickly.

Chocolate Sauce

  • Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth.
  • Heat the cream, sugar and butter in a small saucepan. Remove from the heat once the sugar is dissolved.
  • Stir through the melted chocolate until well combined. Keep warm.

Chocolate Soufflé

  • Brush the inside of the 2 ramekins with melted butter and sprinkle with caster sugar to coat. Empty out any loose sugar.
  • Place the ramekins into the freezer to set.
  • Melt the chocolate and cream in a bowl over a pan of hot water. Remove from the heat and let it cool.
  • Once cool add in the egg yolks and mix. Put aside.
  • Whisk the egg whites until they hold their shape, then add the sugar slowly a little at a time until there's stiff peaks. Continue to whisk until you can hold the bowl upside down and nothing falls out.
  • Mix a spoonful of the egg whites into the chocolate to loosen up the chocolate mixture a bit, then gently fold in the rest of the egg whites. It's important to gently fold in the egg white's as this is what gives the soufflés their height.
  • Once fully combined you have to work quickly and fill the ramekins to the top. Wipe the rims clean and run your thumb around the inside of the ramekin to prevent any of the mixture from catching and preventing it from rising.
  • Place the ramekins into the oven on the preheated baking tray and bake for 8- 10 minutes until risen with a slight wobble.
  • Do not open the door until you think that they are done as it may cause them to collapse.
  • Once they are ready, work quickly. Put them on the serving plates and dust with icing sugar and serve them straight away.
  • You can have the serving plates prepared with a nice design if you want and the ice cream ready to go. Enjoy!

Notes

Tips
  1. The chocolate sauce can be made earlier and kept warm.
  2. Focus on your Soufflé as much as possible because the process moves very quickly.
  3. Use room temperature eggs. This will help the soufflé rise higher.
  4. Metal bowls are better for whipping egg whites. Make sure the bowl is oil, dirt and dust free before whipping.
To Serve
Serve your chocolate soufflé with a warm chocolate sauce and a creamy pistachio ice cream. 
 

Nutrition

Calories: 1429kcalCarbohydrates: 87gProtein: 21gFat: 112gSaturated Fat: 66gCholesterol: 477mgSodium: 452mgPotassium: 972mgFiber: 12gSugar: 60gVitamin A: 2271IUVitamin C: 1mgCalcium: 172mgIron: 14mg
Keyword Chocolate Souffle
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