At Le Cordon Bleu, our finals for baking and pastry class were making chocolate soufflés within a specific time period. In other words, I had to make sure my soufflés were in front of Chef within the 2 minute window so they still had their height. I scored a perfect 100 on mine and also took home “best in class.” I was really proud of my work and now, I am proud to share the recipe with you. One thing to keep in mind when making soufflés, is that they need to be made with patience and great care and attention to detail.
Yield: 10, 6-ounce ramekins
Preparation time: 20 minutes
Cook Time: 22 minutes
2 tablespoons melted butter
1/4 cup granulated sugar
1 cup (8-ounces) milk
1/4 cup (2-ounces) granulated sugar
1/4 cup + 1 1/2 tablespoon (1 1/2-ounces) unbleached all-purpose flour
3 1/2 tablespoons (1 1/2-ounces) unsalted butter
1/2 cup (3-ounces) semi-sweet chocolate chips
5-ounces egg whites, room temperature (approximately whites from 5 large eggs)
1/8 teaspoon cream of tartar
2 1/2 tablespoons (1-ounce) granulated sugar
3 ounces egg yolks, room temperature (approximately yolks from 5 large eggs)
1. Preheat oven to 325ºF.
2. In a small pot, add milk and sugar, heat until sugar has dissolved and just below a simmer.
3. In a medium size saucepan over medium heat, add flour and butter. Using a spatula, mix until combined, pale and thick, approximately 1 1/2 minutes.
4. Add heated milk and sugar combination, and using a whisk, constantly whisk until mixture resembles mashed potatoes, approximately 30 seconds – 1 minute.
5. Remove from heat, add chocolate, stir until melted and evenly combined, approximately 30 seconds – 1 minute.
To prepare the meringue:
6. In the bowl of an electric mixer fitted with a whisk attachment, add egg whites and cream of tartar. Mix on high until frothy, approximately 30 seconds – 1 minute. Once frothy, slowly add sugar and continue to mix on high until stiff peaks form, approximately 2 1/2 – 3 minutes.
7. Set to the side.
8. To the saucepan with the chocolate, add egg yolks and using a spatula, mix until just combined.
9. Using a spatula, gently and slowly, fold meringue into chocolate mixture being careful to not over-mix.
10. Use a cookie scoop to evenly divide batter among the 10 prepared (chilled) ramekins. Place in preheated oven and allow to cook until puffed and lightly colored on top, approximately 20 – 22 minutes.
11. Serve immediately as they will quickly shrink after removed from the oven.
12. Best served with a light dusting of powdered sugar on top.
Kitchen Note: If you desire larger or smaller ramekins for your soufflés, by all means make the switch just be mindful that cooking times will change. Traditionally, chocolate soufflés are served with cream anglaise drizzled right on top or with a scoop of vanilla ice cream or gelato.