- unsalted butter – 1 1/2 tablespoons, (and extra to grease the souffle cups)
- granulated sugar – 1/2 cup, (extra on cups)
- flour – 2 tablespoons
- milk – 1 cup
- sea salt – 1 pinch
- dark chocolate or bitter – 145g
- eggs – 3 eggs yolk and white separated
- powdered sugar – for topping
White Chocolate Ganache
- white chocolate – 100g
- cream – 1/4 cup (50ml)
- unsalted butter – 1 tablespoon
Chocolate Souffle Recipe Preparation
Melt the butter in a pan without burning it, lower the fire, add the crumbled dark chocolate and mix. Set aside after all melted, cool. In a large bowl, add a pinch of salt in it, whisk it with a mixer for 3-3.5 minutes until it comes to snow, avoid excessive whisking, the formula here is to catch the U-shape folded on the wire when you remove the whisk from the egg whites, if you catch it, your egg whites are ready.
White Chocolate Ganache
Melt the butter in a pan without burning it, add and melt the crumbled white chocolate while the bottom of the fire is the lowest, after adding the cream, rest on the edge.
Chocolate Soufflé Recipe Preparation
In a bowl, add the egg yolks, whisk lightly, add half of the granulated sugar and beat with a wire until it becomes creamy. Add the chocolate ganache we have prepared to the egg yolks. Add the flour and mix, add half of the egg whites you have made snow and mix and lighten the chocolate, then add the remaining half and fold it from bottom to top with a spatula and gently mix it. The key point here is egg whites in the form of snow that will swell your soufflé, so you should not lose too much of the foamy texture.
How To Fill Souffle Containers
Grease the inside of each soufflé molds well with butter, then add lots of sugar to one and turn the container until it sticks to the entire surface of the bowl, pour the excess sugar into the other bowl and cover all the containers. Fill the soufflé mixture in 1.5 finger portions in the containers and share it.
Cooking and Serving
Let the containers stand in the refrigerator for about 15 minutes. Bake in an oven that is heated to 200 ° C for about 8 minutes. Meanwhile, never open the oven door, otherwise your soufflé will go out. The inside of the soufflé must be sticky and moist. We do not want it to be like a cake. Serve the soufflés immediately after they come out of the oven, and serve them hot with powdered sugar and white chocolate sauce ganache and fresh fruit.