This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
😋 A quick and tasty recipe
What if I told you that these little soufflés were the snack (or dessert) of your dreams? In any case, thesmell that escapes from the hot oven during baking is worth the detour...and the taste in the mouth, even more so!
💙 Why you'll love these chocolate soufflés
- They're ready in 15 minutes, so they're super quick to make.
- They are super easyto make, with basic ingredients.
- Ideal for sharing with family and friends
✅ A recipe suitable for gluten intolerant/allergic people
Salt and some chocolates may contain gluten, so check the label. Do the same for cocoa powder.
🍫 Which chocolate to choose?
Dark chocolate, fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🍴Utensils
Buy Now → 
Buy Now → 
Buy Now → 
4-oz white Porcelaine ramekins
Buy Now →💡 Tips for making the perfect soufflés
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- What makes a soufflé rise? Any soufflé rises thanks to a base mixed with egg whites. Also, putting butter and sugar in the ramekins before mixing helps the soufflé rise.
- Whipping the egg whites is crucial to the soufflé's success: if you don't whip your egg whites well enough, the soufflé won't rise well or at all. On the other hand, if you beat them too much, they'll be too hard and won't mix well with the base...
- Fill the ramekins to the top, so that the soufflé rises well.
- For cooking, I recommend the static heat/natural convection mode.
- Serve the soufflé as soon as it comes out of the oven, to prevent it from sinking or cooling.
😇 Frequently Asked Questions
Unfortunately, these soufflés have to be made and eaten at the last minute, as they cannot be stored or reheated.
I use quality Dutch-processed cocoa powder, perfect for baking and unsweetened.
If you make these chocolate soufflés, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy chocolate soufflés (French desert)
Ingredients
For ramekins
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
For soufflés
- ⅓ ⅛ cups dark chocolate (80g)
- 2 ⅛ tablespoons unsalted butter (30g)
- 2 eggs
- 2 ½ tablespoons brown sugar (30g)
- 1 teaspoon cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
For ramekins
- Butter the ramekins and place a pinch of sugar in each, swirling to coat the inside. Remove any excess sugar.
For soufflés
- In a saucepan over low heat, melt the chocolate and butter, stirring frequently, then remove from the heat and set aside.
- Separate the egg whites from the yolks, then beat them until stiff with an electric mixer (or food processor).
- Preheat your oven to 390F/200°C in natural convection/static heat mode. Meanwhile, add the egg yolks, sugar, cocoa, salt and vanilla extract, then very gently fold in the egg whites.
- Mix well, then spoon into the ramekins. Using a knife or spatula, run a small amount of the mixture around the edges of the soufflés, separating them slightly from the mold: this is what will help them rise. Bake for 10 to 11 minutes.
Notes
- My best tip - as European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- The cooking time depends on the oven: every oven is different, so check from 10 minutes upwards: mine is about 10 minutes and 30 seconds.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre