Chocolate Souffle

Chocolate Souffle
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Chocolate Souffle at home. For $1.54 per serving, you get a hor d'oeuvre that serves 15. One portion of this dish contains approximately 8g of protein, 34g of fat, and a total of 499 calories. If you have butter, percent semisweet chocolate, egg whites, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for valentin day. If you like this recipe, you might also like recipes such as White Chocolate Soufflé Cakes With Raspberry-chocolate Sauce, Dark Chocolate Soufflé Cakes With Espresso-chocolate Sauce, and Chocolate Orange Liqueur Souffle with Chocolate Sauce.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 375 degrees F.
Equipment you will use
OvenOven
3
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.
Ingredients you will need
SugarSugar
ButterButter
Equipment you will use
RamekinRamekin
4
Place the ramekins on a sheet pan.
Equipment you will use
RamekinRamekin
Frying PanFrying Pan
5
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Ingredients you will need
Granulated SugarGranulated Sugar
Cream Of TartarCream Of Tartar
Egg WhitesEgg Whites
Equipment you will use
WhiskWhisk
Stand MixerStand Mixer
6
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.
Ingredients you will need
ChocolateChocolate
Egg WhitesEgg Whites
Egg YolkEgg Yolk
ButterButter
Equipment you will use
Double BoilerDouble Boiler
7
Add the batter to the buttered and sugared ramekins, filling them to the top.
Equipment you will use
RamekinRamekin
8
Bake for about 15 minutes.
Equipment you will use
OvenOven
9
Top with powdered sugar and whipped cream.
Ingredients you will need
Powdered SugarPowdered Sugar
Whipped CreamWhipped Cream
10
Preheat the oven to 375 degrees F.
Equipment you will use
OvenOven
11
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.
Ingredients you will need
SugarSugar
ButterButter
Equipment you will use
RamekinRamekin
12
Place the ramekins on a sheet pan.
Equipment you will use
RamekinRamekin
Frying PanFrying Pan
13
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Ingredients you will need
Granulated SugarGranulated Sugar
Cream Of TartarCream Of Tartar
Egg WhitesEgg Whites
Equipment you will use
WhiskWhisk
Stand MixerStand Mixer
14
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.
Ingredients you will need
ChocolateChocolate
Egg WhitesEgg Whites
Egg YolkEgg Yolk
ButterButter
Equipment you will use
Double BoilerDouble Boiler
15
Add the batter to the buttered and sugared ramekins, filling them to the top.
Equipment you will use
RamekinRamekin
16
Bake for about 15 minutes.
Equipment you will use
OvenOven
17
Top with powdered sugar and whipped cream.
Ingredients you will need
Powdered SugarPowdered Sugar
Whipped CreamWhipped Cream

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Souffle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Pro-Bono Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Pro-Bono Riesling
Pro-Bono Riesling
Crisp entry with a balanced body; rounded with a brilliant acidity.
DifficultyHard
Ready In45 m.
Servings15
Health Score2
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