The perfect chocolate soufflé
Chocolate soufflé is the ultimate chocolate dessert, yet people shy away from it because of all the last-minute work and the fear it won’t rise. Even some experienced home cooks i know are afraid of soufflés and claim this dainty dish is difficult to make, susceptible to colds, drafts, applauds or maybe even poltergeists. As a kid, i was once told it would deflate if i looked at it too much. See what we’re dealing with today?
Soufflé is one of those dishes that either turns out brilliant or a complete and utter flop but the truth is, it’s not hard to make at all. I like this chocolate soufflé recipe because there’s nothing, NOTHING that stands in between you and your chocolate. No monkey business here. French meringue + (high-quality) chocolate ganache = soufflé. I don’t even add the egg yolks to the chocolate mixture. I use them in a Grand Marnier creme anglaise to serve on the side instead. The result is a soufflé that is pure chocolate bliss.
Once a soufflé has fallen there is no way to make it rise again, not even with a bicycle pump. And believe me, out of despair, i tried. The only way to salvage a fallen soufflé, other than just serve it and tell them “Too bad!” is to fill the hollow with stuff. Where do you think the word “stuff” came from, anyway? From stuffing stuff into the blop where the bump was supposed to be; that’s where. Stuff it with whatever you can find but preferably with Grand-Marnier Creme anglaise or ice cream.
Bon appetit!
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The perfect chocolate soufflé
- Serves 4
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For the chocolate soufflé:
- 1/3 cup half-and-half
- 3 ounces Valhrona Manjari or your favorite bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder, preferably Valhrona
- 1/3 cup water
- 8 large egg whites
- 1/2 cup granulated sugar
- Powdered sugar for dusting
- Grand-Marnier Creme anglaise (replace the orange flower water with Grand-Marnier)
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For the chocolate soufflé:
- Preheat the oven to 375 degrees F. Use a pastry brush (or your fingers!) to coat the inside of four 1 1/2-cup soufflé mold with softened butter. Fill the mold with granulated sugar, then pour out the excess.
- Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
- Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.
- Place the egg whites in a large mixing bowl and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks. Do not overwhip the egg whites! You can tell the egg whites are overwhipped if they start to separate and resemble scrambled eggs. Been there, done that.
- Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The soufflé mixture should be homogeneous in color, but if you still see streaks of meringue in the batter, that’s okay.
- Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1/4 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
- Bake until the soufflé has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately with a side of Grand Marnier Creme anglaise.
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December 20th, 2009 at 11:30 pm
Looks awesome! I usually make fruit based souffles, not chocolate ones – they seem more temperamental? Your photos are great! You’ve inspired me to try to take some pictures of one, one day.
December 21st, 2009 at 12:02 am
I so enjoy your ridiculous humor, you make me laugh out loud, more, more!
December 21st, 2009 at 12:17 am
haha! I used to be one of those that was afraid… but then I realized, it isnt the hard… if it falls, it still tastes good!
December 21st, 2009 at 12:20 am
I have those little pots and that had to be a lot of souffles batter…OH YEAH!! More chocolate!
December 21st, 2009 at 12:29 am
Another batch of beautiful photos and a recipe to salivate over! One day I will sit down and make one of your incredible-looking dishes. Best wishes for a happy holiday!
December 21st, 2009 at 12:36 am
I love the idea of filling them with the creme anglaise. brilliant- and beautiful souffles.
December 21st, 2009 at 12:42 am
Adorable!!! Beautiful souffle and those little pots are too cute. You just inspired me, its been a long time since I’ve made a souffle. Your work is gorgeous!
December 21st, 2009 at 12:44 am
Ooooh!It looks sinfully delicious!
December 21st, 2009 at 12:45 am
Those cups are so awesome, they make these photos beautiful. We have been looking for a souffle recipe for quite a while Stephan, Thank you for sharing.
-Neel
December 21st, 2009 at 12:46 am
“the perfect chocolate soufflé” they look delicious, so perfect and I can almost smell them mmmmm, making them soon, thanks for sharing
December 21st, 2009 at 12:48 am
Oh sweet baby Jesus. Those look fabulous! And the Grand Marnier creme….Too. Much!
December 21st, 2009 at 12:58 am
These are amazing – well done!
I can’t wait to try them
December 21st, 2009 at 2:03 am
I wish mine looks like this every time I make it. Chocolate and Grand Marnier sounds too good to pass!
December 21st, 2009 at 6:06 am
Awesome!!! The soufflés are perfects and the photo, fabulous. Soufflés are one of the most difficult subjects to photograph!
Congratulations !!!
December 21st, 2009 at 6:39 am
Ha! “Stop staring at that beautiful souffle, or it will fall!” I can just imagine hearing a parent say that! But, something so good would be eaten rather quickly, wouldn’t it?
December 21st, 2009 at 7:20 am
found you thru foodgawker… your souffles & photography inspirational & exquisite! i will be visiting your site often…on question please…are the souffle molds le creuset mini cocottes? thank you.
December 21st, 2009 at 11:04 am
I’m still skeptical of the ease of recreating your perfect souffle, but alas your humor is consoling and the photos are inspiring, enough to make me file this recipe away for my own attempt.
December 21st, 2009 at 2:28 pm
The chocolate souffles may be easy to make but they are not easy to photograph – you pretty much have to have your first picture be perfect! Yours are just gorgeous!
December 21st, 2009 at 2:47 pm
Looks amazing. I like the touch of Grand Marnier!
December 21st, 2009 at 3:26 pm
I love CHOC SOUFFLE!! Def a killer, man!! Hahaha …! Love how you shared the “trick” to “stuff” fallen souffle … “Too bad!” I’d eat it up right away! LOL!!
December 21st, 2009 at 3:45 pm
omg, heaven in a pot! those look adorable.
December 21st, 2009 at 4:51 pm
this is my favorite recipe this week, and I’ll be adding a link to my Chocolate Sampler on DyingforChocolate.com this week. Thanks for such great instructions & photos.
December 21st, 2009 at 5:28 pm
Stephaaaane, I want to join the master-race that makes only perfect souffles!
Thanks for your tips and I’ll employ them and take full credit! lol
December 21st, 2009 at 5:56 pm
I’m not afraid of making souffle, I just don’t like having to get dessert together at the last minute. Maybe one day I will get over that. I’m not too bad with the egg whites though.
Whoa! Did I jsut experience a rare moment of kitchen confidence?
You have a good point about stuffing the fallen souffle. When you get one in a restaurant the server usually crushes it and pours the sauce in anyway.
December 22nd, 2009 at 10:10 am
Found your site thru’ Rita. Yes, they look perfect indeed. You take great photos and you’re a great chef! =)
December 22nd, 2009 at 10:44 am
beautifully risen and you give such great advise and encouragement i feel like i shd get started and attempt my first ever soufflé!
December 22nd, 2009 at 2:20 pm
I laughed out loud three times in the course of reading this post. Quite a feat if you know how infrequently I laugh out loud.
All that is to say you’re a great writer. One hell of a baker too. I mean, look at these beauties …
December 22nd, 2009 at 5:30 pm
Hi, May i learn what the “half and half” is?Thx.
December 22nd, 2009 at 6:41 pm
Where oh where did you get those lovely little dishes with the handles??? J’en veux!!
December 23rd, 2009 at 12:12 am
lol u always crack me up. hmmm *slurp! this makes me remarkably sad about the nestle tollhouse chocolate chip morsels i was just munching on. what a waste of calories!
December 24th, 2009 at 8:41 pm
you cant beat your lover but you sure can beat some eggs –har har har — HAPPY HOLIDAYS!
December 26th, 2009 at 10:30 am
[...] by Delicious Experts Sunday, 20 December 2009 Top Members | Popular News 3 Likes The perfect chocolate soufflé | Zen Can Cook Chocolate soufflé is the ultimate chocolate dessert, yet people shy away from it because of [...]
December 26th, 2009 at 2:01 pm
I like that stuffing idea, I have try making this again!
December 27th, 2009 at 12:41 am
I think the trick is, if it starts to fall, eat it really quick before it hits the bottom. No one will ever know
-LeslieMichele
December 27th, 2009 at 8:30 am
tried the recipe to a great success. used similar le creuset dishes for a great visual effect. thanks
December 27th, 2009 at 3:17 pm
Merry souffled Christmas my little French chef! I think those souffle pans are so cute! I want them, and I want them filled with souffles pleaseeeeeeeee!
December 27th, 2009 at 9:41 pm
As I said on twitter the other day, I am definitely going to try making this in my teeny tiny excuse for an oven. I even bought ramekins just for this! Yep. I can’t wait!
December 27th, 2009 at 11:31 pm
happy holidays Stephane!
December 28th, 2009 at 1:35 am
Wow! Awesome souffles!!
December 29th, 2009 at 10:20 pm
This post was really funny! People are scared of souffle because tv chefs scare them with all their warnings and whatnot. Yes, fill the fallen souffle with stuff! (Creme anglaise is always great!)
Wishing you a fantastic 2010!
December 30th, 2009 at 12:00 am
Looks really good, have to try soon…..
December 30th, 2009 at 11:05 pm
LOOKs GOOODDD!!!!
December 31st, 2009 at 2:34 pm
Great post! I love the photos, btw! Very warm and cozy…
I love the winter months especially because people post a lot of chocolate recipe. YUmm!!
Chocolate soufflé is one of my favs!
Great post!
December 31st, 2009 at 2:35 pm
Oh, and Happy New Year!
January 4th, 2010 at 5:46 pm
I’ve been looking for a sweet souffle to make with my “wee” chefs…I think this will be the one, THANKS! Happy New Year, Zen!
February 14th, 2010 at 3:19 am
Just had a go using this recipe and they turned out fantastic..nice and light and very chocolatti. Happy Valentines Day to all.
April 10th, 2010 at 1:55 pm
wow!…..this souffle set well , did
not fall,and had good chocolate
flavor! so good! yum!