Roy’s Signature Melting Hot Chocolate Soufflé Recipe

Soufflé Directions

1. 1

   Prepare the Ramekins

   Preheat your oven to 190°C (375°F). Grease four ramekins with butter and dust with granulated sugar to coat the insides. This will help the soufflés rise.

2. 2

   Melt Chocolate

   In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.

3. 3

   Whip Egg Whites

   In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue whipping until glossy and stiff peaks form.

4. 4

   Combine Mixtures

   In another bowl, whisk together the egg yolks, vanilla extract, and flour. Slowly fold in the melted chocolate mixture until well combined. Then gently fold in the whipped egg whites, being careful not to deflate the mixture.

5. 5

   Bake the Soufflés

   Pour the soufflé mixture evenly into the prepared ramekins, filling them about three-quarters full. Bake in the preheated oven for 12-15 minutes, until risen and set on the outside but still soft in the center.

6. 6

   Prepare Raspberry Coulis

   While the soufflés are baking, prepare the raspberry coulis by blending fresh raspberries with a bit of sugar until smooth. Strain through a fine-mesh sieve to remove seeds if desired.

7. 7

   Serve

   Once the soufflés are done, remove from the oven and let them sit for 1-2 minutes. Serve immediately with a scoop of vanilla bean ice cream and drizzle with the raspberry coulis.