This impressive dessert has a reputation of being temperamental just like the tricky macarons. 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. This chocolately souffle is so light and goood... to die for!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: INGREDIENTS
15g unsalted butter
15g all-purpose flour
40g semisweet chocolate chips, or chopped chocolate
30g granulated sugar
2 eggs, separated
80 ml whole milk
1/2 teaspoon pure vanilla extract
Extra granulated sugar and
Melted butter for ramekins
Step 2: METHOD
- 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 min 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 combined.
- To make the French Meringue: Whisk egg whites until you get soft peaks. And 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 soufflé will rise evenly.
- Bake at 180 C. for about 15 to 18 min, or until puffed and crusted on top.
- Serve warm immediately – a soufflé waits for none! :)