Chocolate Soufflé Recipe
Soufflés aren't difficult as long as you follow a few rules. Make the chocolate mixture ahead of time and refrigerate it to save time.
SERVES ► 4
- ¼ cup butter or margarine
- 3 tablespoons all-purpose flour
- ⅓ teaspoon salt
- ¾ cup chocolate milk
- ⅓ cup cocoa powder
- ⅓ cup chocolate syrup
- ⅓ cup brown sugar
- 4 eggs, separated
- 2 teaspoons lemon juice
- 2 tablespoons sugar
Up to 1 day ahead of time, make the chocolate mixture. In medium saucepan, melt butter over medium heat. Add flour and salt; cook and stir until bubbly, about 3 minutes. Then stir in chocolate milk and cook, stirring constantly with wire whisk, until mixture thickens.
Remove from heat and stir in cocoa, chocolate syrup, and brown sugar until blended. Then beat in egg yolks, cover, and refrigerate until cold. Place egg whites in medium bowl, cover, and keep refrigerated.
When ready to eat, preheat oven to 350°F.
Grease a 6-cup soufflé dish with unsalted butter and set aside. Let egg whites stand at room temperature for 20 minutes.
Add lemon juice and beat until foamy. Gradually add sugar and beat until egg whites are stiff but not dry.
With same beaters, beat chocolate mixture until smooth. Add a spoonful of egg whites and mix until combined. Add remaining egg whites and fold together just until blended. Pour into prepared dish.
Bake for 30–40 minutes or until soufflé is puffed and just set.
Serve immediately with ice cream.
Soufflé Rules
Be sure that the sauce that contains the egg yolks is cold before you fold in the egg whites. To fold, use a spatula and bring it down one side of the bowl, scrape the bottom, and up the other side, turning the mixtures together. And be sure to serve the soufflé as soon as possible. If it falls, it will still taste wonderful!
