Imen Dridi This classic chocolate soufflé by Julia Child is light, airy, and irresistibly rich. Perfect for an elegant dessert, it’s surprisingly simple to make with just a few pantry staples. Serve it warm and watch it rise beautifully before melting in your mouth. Enjoy it plain or with a dusting of powdered sugar!
Ingredients Needed
Soufflé Batter:
- 4 tablespoons (1/4 cup) unsalted butter, cut into pieces
- 4 ounces semi-sweet chocolate, coarsely chopped
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 tablespoons granulated sugar
Preparing the Ramekins:
- 1 tablespoon unsalted butter, extra soft
- 4 teaspoons granulated sugar
How To Make Chocolate Souffle
- Melt the Chocolate and Butter: In a double boiler or a heatproof bowl in the microwave, melt the butter and chocolate together. Microwave in 20-second increments, stirring after each, until fully melted. Let cool for 3-5 minutes.
- Whisk in Yolks and Flavoring: Whisk egg yolks, vanilla extract, and salt into the melted chocolate mixture. Set aside.
- Beat the Egg Whites: In a clean, dry glass or metal bowl, beat the egg whites and cream of tartar on high speed until soft peaks form (about 2 minutes). Slowly add sugar, 1 tablespoon at a time, beating for 5 seconds between each addition. Continue beating until stiff, glossy peaks form (about 2 more minutes). Do not overbeat.
- Fold the Egg Whites into Chocolate: Gently fold the egg whites into the chocolate mixture in three additions, fully incorporating each before adding the next.
- Chill the Batter: Refrigerate the batter for 5-10 minutes while preheating the oven and preparing the ramekins.
- Preheat the Oven: Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- Prepare the Ramekins: Brush four 6-ounce oven-safe ramekins with softened butter. Sprinkle with granulated sugar and rotate to coat evenly. Tap out excess sugar. Place ramekins on a baking sheet.
- Fill the Ramekins: Spoon the batter evenly into the prepared ramekins. Smooth the tops with a knife or icing spatula. Run a knife or thumb around the rim to create a slight gap between the batter and ramekin edge.
- Bake the Soufflés: Place the baking sheet with ramekins in the oven and immediately reduce the temperature to 375°F (191°C). Bake for 13-14 minutes until the edges are set and the center slightly jiggles when tapped.
- Serve Immediately: Remove from the oven and serve plain or with optional toppings. The soufflés will begin to deflate within minutes but will retain their soft texture. Store leftovers in the refrigerator for up to 3 days.
Recipe Tips
- Use Room Temperature Eggs: Cold eggs don’t mix well. Let them sit out for 30 minutes before using to get the best texture.
- Melt Chocolate Gently: High heat can burn chocolate. Melt it slowly using a double boiler or short microwave bursts, stirring often.
- Don’t Overbeat Egg Whites: Stop beating when they are stiff and glossy. Overbeaten egg whites break down and ruin the soufflé’s rise.
- Grease Ramekins Well: Coat with butter and sugar evenly to help the soufflé rise properly and prevent sticking.
- Bake Immediately: Once mixed, bake the soufflé right away. Waiting too long can cause it to lose its air and not rise properly.
How To Store Leftovers
Cover leftover chocolate soufflé tightly and store it in the refrigerator for up to 3 days. Enjoy it chilled or at room temperature.
More Julia Child Recipes:
Julia Child Chocolate Souffle
Description
This classic chocolate soufflé by Julia Child is light, airy, and irresistibly rich. Perfect for an elegant dessert, it’s surprisingly simple to make with just a few pantry staples. Serve it warm and watch it rise beautifully before melting in your mouth. Enjoy it plain or with a dusting of powdered sugar!
Ingredients
Soufflé Batter:
Preparing the Ramekins:
Instructions
- Melt the Chocolate and Butter: In a double boiler or a heatproof bowl in the microwave, melt the butter and chocolate together. Microwave in 20-second increments, stirring after each, until fully melted. Let cool for 3-5 minutes.
- Whisk in Yolks and Flavoring: Whisk egg yolks, vanilla extract, and salt into the melted chocolate mixture. Set aside.
- Beat the Egg Whites: In a clean, dry glass or metal bowl, beat the egg whites and cream of tartar on high speed until soft peaks form (about 2 minutes). Slowly add sugar, 1 tablespoon at a time, beating for 5 seconds between each addition. Continue beating until stiff, glossy peaks form (about 2 more minutes). Do not overbeat.
- Fold the Egg Whites into Chocolate: Gently fold the egg whites into the chocolate mixture in three additions, fully incorporating each before adding the next.
- Chill the Batter: Refrigerate the batter for 5-10 minutes while preheating the oven and preparing the ramekins.
- Preheat the Oven: Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- Prepare the Ramekins: Brush four 6-ounce oven-safe ramekins with softened butter. Sprinkle with granulated sugar and rotate to coat evenly. Tap out excess sugar. Place ramekins on a baking sheet.
- Fill the Ramekins: Spoon the batter evenly into the prepared ramekins. Smooth the tops with a knife or icing spatula. Run a knife or thumb around the rim to create a slight gap between the batter and ramekin edge.
- Bake the Soufflés: Place the baking sheet with ramekins in the oven and immediately reduce the temperature to 375°F (191°C). Bake for 13-14 minutes until the edges are set and the center slightly jiggles when tapped.
- Serve Immediately: Remove from the oven and serve plain or with optional toppings. The soufflés will begin to deflate within minutes but will retain their soft texture. Store leftovers in the refrigerator for up to 3 days.
Notes
- Use Room Temperature Eggs: Cold eggs don’t mix well. Let them sit out for 30 minutes before using to get the best texture.
- Melt Chocolate Gently: High heat can burn chocolate. Melt it slowly using a double boiler or short microwave bursts, stirring often.
- Don’t Overbeat Egg Whites: Stop beating when they are stiff and glossy. Overbeaten egg whites break down and ruin the soufflé’s rise.
- Grease Ramekins Well: Coat with butter and sugar evenly to help the soufflé rise properly and prevent sticking.
- Bake Immediately: Once mixed, bake the soufflé right away. Waiting too long can cause it to lose its air and not rise properly.
Julia Child Chocolate Souffle
