Seeing the uncertain times we’re living in, it can become overwhelming at times. Whether you’re at home in quarantine or you simply miss the finer things you used to get at restaurants, it’s always fun to treat yourself and make a delicious recipe you wouldn’t otherwise. Now, who doesn’t love a delicious and decadent chocolate dessert? Soufflés are such a classic – and for good reason. The rich and creamy dessert is actually something you can easily make at home! It might sound like a rather complicated dish to make, but you’d be surprised. In fact, we found the perfect foolproof recipe for you to make amazing chocolate soufflés for yourself and your loved ones right in the comfort of your own kitchen. We guarantee you that whoever tastes this will be more than impressed by your culinary skills. If you have a special occasion coming up, this is the perfect thing to make!
What You’ll Need:
For the ramekins:
- 1 tbsp unsalted butter, melted
- 3 tsp granulated sugar
For the chocolate base:
- 4 oz semi-sweet chocolate baking squares, chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- pinch of salt
- 2 large egg yolks
For the meringue:
- 2 large egg whites at room temperature
- 1/2 tsp cream of tartar (or 1 tsp of white vinegar)
- 2 tbsp granulated sugar
How To Make It:
- The first thing you’re going to do is melt the chocolate over a double-broiler until it’s all completely melted. Take it off of the heat before stirring in the butter, vanilla, and salt. Then, set it aside to cool.
- Preheat the oven to 400F (200C) and position a rack on the lowest level you can.
- Brush three 4oz ramekins with butter. Sprinkle them with sugar to coat and then tap out the excess.
- Beat the eggs until they become frothy. After that, add the cream of tartar and keep beating until the mixture becomes opaque. Slowly, add in the sugar while the mixer is still running. Then, beat the mixture until it’s stiff and glossy before setting it aside.
- Now, stir in the egg yolks into the chocolate mixture until it’s nice and smooth. Stir in one-third of the meringue to lighten up the mixture.
- Gently, fold in the remaining thirds – one at a time – using an under and over motion. Only mix until you don’t see any more white streaks.
- Spoon the batter into the ramekins. Make sure to fill them all the way to the top. Use the flat edge of a knife to smooth down the tops. Run your thumb along the rim in order to create a channel and then wipe the sides clean with a dish towel.
- Put all the ramekins on a baking sheet and bake them for 10-12 minutes or until the soufflés have risen and the tops are lightly brown.
- Carefully, transfer the ramekins using a dish towel onto serving plates. By using oven mitts, you might bang the tops, which is why dish towels are better. If you’d like, dust the tops of the soufflés with powdered sugar and then serve them!
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