Imen Dridi Julia Child Chocolate Souffle is crafted with simple ingredients like semi-sweet chocolate, strong coffee, and eggs. This delightful dessert requires a total of 65 minutes to bake and serves 4-6 people.
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🤎 Why You’ll Love Julia Child Chocolate Souffle Recipe:
- Delicious Taste: Imagine biting into a fluffy chocolate cloud with a hint of coffee flavor. It’s like a tasty surprise in every bite!
- Impressive Look: Watch as your soufflé puffs up in the oven, looking all fancy and making your guests’ mouths water.
- Everyone Will Love It: Whether you’re having a party or just chilling at home, this dessert will make everyone smile. It’s just that good!
❓ What Is Julia Child Chocolate Souffle Recipe?
Julia Child Chocolate Souffle is made with semi-sweet chocolate, strong coffee, butter, flour, milk, egg yolks, vanilla extract, egg whites, salt, cream of tartar, and sugar.
🍫 Julia Child Chocolate Souffle Ingredients
- 1 2-quart straight-sided souffle’ dish or 5–6 smaller ramekins
- ½ Tbsp softened butter
- 7 ounces of semi-sweet or sweet chocolate
- 1/3 cup strong liquid coffee
- 3 Tbsp butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 4 egg yolks
- 1 Tbsp vanilla extract
- 6 egg whites (3/4 cup)
- Pinch salt
- ¼ tsp cream of tartar
- ½ cup sugar
- Powdered sugar for dusting
🧉 How To Make Julia Child Chocolate Souffle
- Preheat your oven to 425°F (220°C).
- Grease your soufflé dish or ramekins with butter.
- If using a large soufflé dish, wrap the outside with aluminum foil or parchment paper.
- Melt coffee and chocolate together in a bowl over simmering water, then set it aside.
- In another pot, mix flour and butter until it forms a paste, then gradually add milk until thickened. Let it cool.
- Whisk egg yolks into the cooled paste, then add the melted chocolate mixture and vanilla.
- In a separate bowl, whisk egg whites, salt, and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.
- Gently fold the chocolate mixture into the egg whites, mixing from the outside to the center.
- Pour the mixture into your prepared molds, filling them almost to the top.
- Place the molds in the lower part of the oven and reduce the temperature to 375°F (190°C).
- Bake for 35-40 minutes until the soufflé rises and a skewer inserted into the center comes out clean.
💭 Recipe Tips:
- Grease Well: Use plenty of softened butter to grease your soufflé dish or ramekins. This will help your soufflé come out easily after baking.
- Wrap if Big: If you’re using a big soufflé dish, wrap the outside with foil or parchment paper. It helps the soufflé cook evenly.
- Melt Gently: When melting chocolate and coffee, use low heat and stir often. Don’t let it burn.
🍦 What To Serve With Chocolate Souffle?
Pair Julia Child Chocolate Souffle with Whipped cream,Vanilla ice cream,Fresh berries,Chocolate sauce,Powdered sugar,Mint leaves.
🎚 How To Store Leftovers Chocolate Souffle?
- In the fridge: Store leftovers Chocolate Souffle in an airtight container for 2 days.
- In the freezer: Store leftovers Chocolate Souffle in freezer-safe containers for 1 month.
🥵 How To Reheat Leftovers Chocolate Souffle?
- In the oven: Reheat leftovers Chocolate Souffle for 10-15 minutes at 325°F in the oven.
- In the microwave: Heat leftovers Chocolate Souffle for 30-60 seconds in the microwve-dish.
- In the air-fryer: Reheat leftovers Chocolate Souffle for 5-7 minutes at 350°F in the air-fryer basket.
FAQ’S:
How Do I Know When The Chocolate And Coffee Mixture Is Properly Melted?
You’ll know it’s properly melted when the chocolate and coffee are fully combined, smooth, and without lumps. Stirring frequently over low heat helps ensure even melting.
Why Did My Chocolate Souffle Fall?
Your soufflé can have fallen due to undercooked egg whites, opening the oven door too early, or overmixing the batter. Ensure the egg whites are whipped to stiff peaks and avoid opening the oven door during baking.
Should I Sift The Flour Before Mixing It With The Butter?
Yes, sifting the flour before mixing it with the butter helps prevent lumps and ensures a smooth paste. This step contributes to a velvety texture in the soufflé mixture.
What Is The Difference between Chocolate Mousse And Chocolate Soufflé?
Chocolate mousse is creamy and airy, made with whipped cream and chocolate, while chocolate soufflé is light and fluffy, made with whipped egg whites and yolks.
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Julia Child Chocolate Souffle Nutrition Fact:
- Calories: 298
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 6g
- Cholesterol: 116mg
- Sodium: 81mg
- Total Carbohydrates: 23g
- Sugars: 14g
- Protein: 10g
- Potassium: 323.7mg
Julia Child Chocolate Souffle
Description
Julia Child Chocolate Souffle is crafted with simple ingredients like semi-sweet chocolate, strong coffee, and eggs. This delightful dessert requires a total of 65 minutes to bake and serves 4-6 people.
Ingredients
Instructions
- Preheat your oven to 425°F (220°C).
- Grease your soufflé dish or ramekins with butter.
- If using a large soufflé dish, wrap the outside with aluminum foil or parchment paper.
- Melt coffee and chocolate together in a bowl over simmering water, then set it aside.
- In another pot, mix flour and butter until it forms a paste, then gradually add milk until thickened. Let it cool.
- Whisk egg yolks into the cooled paste, then add the melted chocolate mixture and vanilla.
- In a separate bowl, whisk egg whites, salt, and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.
- Gently fold the chocolate mixture into the egg whites, mixing from the outside to the center.
- Pour the mixture into your prepared molds, filling them almost to the top.
- Place the molds in the lower part of the oven and reduce the temperature to 375°F (190°C).
- Bake for 35-40 minutes until the soufflé rises and a skewer inserted into the center comes out clean.
Notes
- Grease Well: Use plenty of softened butter to grease your soufflé dish or ramekins. This will help your soufflé come out easily after baking.
Wrap if Big: If you’re using a big soufflé dish, wrap the outside with foil or parchment paper. It helps the soufflé cook evenly.
Melt Gently: When melting chocolate and coffee, use low heat and stir often. Don’t let it burn.
