Tuesday, February 21, 2012

Chocolate Souffles

We had friends over for dinner on Friday & I have this horrible habit of trying to make something for the first time when we're feeding others. It is like the first chronic rule of entertaining - don't try new things unless you know you can do it... but I never listen. 

I am an avid reader of Bon Appetit magazine and so I searched for a good recipe and this is what they gave me (Note, this recipe is for 8 people and I only needed 4, so I halved it. Again - a very brave thing to try before serving to friends, but I live dangerously!):



  • 12 ounces high-quality milk chocolate (I used the Milk Chocolate bulk bar from Trader Joes - YUM!), chopped
  • 1/2 cup heavy whipping cream
  • 2 large egg yolks
  • Pinch of salt
  • 6 large egg whites, room temperature
  • 2 tablespoons sugar

Special Equipment

  • 8 3/4-cup soufflé dishes


  • Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
  • Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely.  DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Baking away... Only about 1 minute left to go!

Right out of the oven - dollop of whipped cream on top

Crunchy top with soft and dreamy middle - deeeelightful!

These were AWESOME! Light, delicious, warm - just enough crust on the top but very smooth on the inside. I served them with home-made whipped cream (recipe also include a recipe for Honey Nougat Whipped Cream but I didn't have the time to prep all that so I just stuck to regular) and it was amah-zing. 

So - throw caution the wind every so often... you might get a delicious chocolate souffle out of it.

or... a big gloppy chocolate mess... but I bet it tastes good anyway!


  1. Any u r amazing! Souffles r so intimidating. I say we spend a day together cooking and baking. :-)

  2. Looks delicious and taking your word for it and trying it very soon.:)