Name: Chocolate Souffle recipe by Trupti Kharche at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 15 gms unsalted butter; 15 gms all-purpose flour; 40 gms semisweet chocolate chips, or chopped chocolate; 30 gms granulated sugar; 2 eggs, separated; 80 ml whole milk; 1/2 teaspoon pure vanilla extract; Extra granulated sugar; Melted butter for ramekins

ABOUT Chocolate Souffle RECIPE

This impressive dessert has a reputation of being temperamental. Trust me, it is not. Not even close. It is quite simple. This light baked dessert is a treat to the eyes and your palette. The soufflé gets it signature height with stiffly beaten egg whites. It can be served as a savoury main dish or as a dessert. Today I go with chocolate. Perfect for valentines. Surprise your special one with your chef skills making this.

Ingredients Serving: 2

15 gms unsalted butter
15 gms all-purpose flour
40 gms semisweet chocolate chips, or chopped chocolate
30 gms granulated sugar
2 eggs, separated
80 ml whole milk
1/2 teaspoon pure vanilla extract
Extra granulated sugar
Melted butter for ramekins

Instructions

Brush melted butter inside of ramekins and dust with caster sugar. Make sure ramekins are generously coated with sugar. Set aside.
To make the Béchamel Sauce: Melt butter in a sauce pan and add flour and cook for 1 minute on low heat. Add in hot milk and bring it to a boil over medium heat. Cook until thick stirring constantly.
Remove from heat, add chocolate and stir until melted.
Then separate the eggs and add in egg yolks all at once and vanilla extract and stir until well combined.
To make the French Meringue: Whisk egg whites until you get soft peaks. Gradually add in sugar while whisking. Whip until you have stiff peaks.
Add about half of meringue to chocolate mixture and whisk until combined. Then pour the chocolate mixture into meringue and delicately fold until combined, turning the bowl. Be gentle here, you do not want to deflate your batter.
Spoon the batter into the ramekins to the top. Then clean the rim with your thumb. This ensures that the souffle will rise evenly.
Bake at 180 degree Centigrade for about 15 to 18 minutes, or until puffed and crusted on top. Serve warm immediately.

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