Chocolate Souffle

Recipe #3 in my “ELEVATED HOLIDAY DESSERTS” Series

Chocolate Souffle

  • KitchenAid Stand Mixer
  • Ceramic ramekins
  • 1 tbls Butter (+ extra butter to grease ramekins)
  • 1 tbls Flour (or gluten-free flour)
  • 2/3 cup Whole milk
  • 4 oz. Dark chocolate (chopped)
  • 3 Egg yolks
  • 4 Egg whites
  • 1/3 cup Sugar (+ extra sugar to dust ramekins)

  1. Preheat oven to 400 degrees. Place rack on bottom of the oven.

  2. Using room temperature butter, grease the ramekins all the way up to the very top edges. Dust with sugar after, tap out any excess sugar and set aside.

To make the Souffle base

  1. Place butter & flour in a heavy small pot over medium heat to make a roux. Cook for one minute.

  2. Add milk and whisk to form a custard. Cook for 30 seconds.

  3. Turn off heat, add egg yolks and whisk.

  4. Add the chopped chocolate and stir until melted.

  5. Remove from heat and transfer into a large mixing bowl to cool.

For the egg whites

  1. Place egg whites in a stand mixer. Whisk on high until frothy (about 1 minute).

  2. Add sugar then whisk over high speed until medium peaks form (about 1 to 2 minutes).

  3. Transfer 1/3 of the whites into the chocolate base using a rubber spatula and fold until lightened and incorporated.

  4. Add remaining whites and gently fold until there are no more streaks of white.

  5. Fill prepared ramekins almost to the top.

  6. Place in preheated oven for 15 minutes.

  7. Remove from oven, dust with powdered sugar and serve immediately.

  8. Add fresh whipped cream if desired.

Dessert