Chocolate Souffles

Food Network Kitchens

From Food Network Kitchens

Picture of Chocolate Souffles Recipe Photo: Chocolate Souffles Recipe
Rated 5 stars out of 5
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Total Time:
50 min
Prep
30 min
Cook
20 min
Yield:
6 individual servings
Level:
Intermediate
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Ingredients

  • 7 ounces finely chopped bittersweet or semisweet chocolate
  • 4 tablespoons unsalted butter, plus for preparing the molds
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large egg yolks
  • 3 tablespoons warm water
  • 1/2 cup sugar, plus 2 tablespoons
  • 8 large egg whites, room temperature
  • 1/2 teaspoon fresh lemon juice
  • Confectioners' sugar for garnish

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Copyright 2007 Television Food Network, G.P. All rights reserved

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Newest Ratings and Reviews

Read all 40 reviews

  • on February 04, 2012

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    This was fantastic. We had guests for dinner (first time meetingand after the starter and main course we got up and all went to the kitchen and made it together. What a great way to interact and get to know each other better. This was our first souffle and it turned out great . It stood 2 inches above the ramekin and all of us were so impressed. To top it off it tasted heavenly. What a great evening.

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  • on January 30, 2012

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    Such a simple recipe that just turns out great every time! It was also my first time making them!

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  • on January 28, 2012

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    loved it! this was my first time making souffles and the recipe was so easy to follow. it did make more than the recipe claims so you might want to have an extra ramekin or two ready. It seems to me that they fell a bit after a minute or two but like i said it's my first time so maybe that's supposed to happen... or maybe i did something wrong. Would definitely recommend for impressing some company- looks and tastes amazing!

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Next Recipe

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