Dark Chocolate Soufflé Recipe
an elegant, oven-baked French classic with a rich, decadent chocolate base and a light airy texture- served warm with a delicate dusting of powdered sugar and a side of velvety vanilla crème anglaise- this timeless dessert offers an irresistible blend of deep cocoa flavor and melt-in-your-mouth perfection- served with a scoop of vanilla bean ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
LE DESSERTS
Method
LE DESSERTS
- 1
Prep and mise en place
Preheat the oven to 190 C (375 F). Butter four 6-ounce ramekins and dust with a little granulated sugar, tapping out excess. Line a small baking sheet with parchment for easy handling. Have all ingredients measured and ready.
- 2
Make crème anglaise (vanilla custard)
In a saucepan, heat the milk with vanilla seeds (or vanilla extract) and a pinch of salt until just steaming. In a bowl, whisk egg yolks with 75 g sugar until pale and thick. Slowly temper the yolk mixture with hot milk, whisking constantly. Return to the saucepan and cook over low heat, stirring with a wooden spoon, until the custard thickens to coat the back of the spoon. Do not boil. Strain into a clean bowl, stir in vanilla extract if using, and let cool to a thin nappe consistency. Refrigerate to chill until ready to serve.
- 3
Prepare the chocolate base
In a heatproof bowl over simmering water, melt dark chocolate with butter until glossy. Remove from heat and whisk in granulated sugar and vanilla extract. Whisk in 4 large egg yolks from the soufflé base until smooth and shiny. Add a pinch of salt.
- 4
- 5
Fold in the whites and bake
Gently fold one-third of the whipped whites into the chocolate base to lighten, then fold in the remaining whites just until incorporated. Divide the batter evenly among the prepared ramekins, smoothing the tops. Place ramekins on the prepared baking sheet and bake in the preheated oven for 12–14 minutes, until the soufflés have risen with crinkled edges and a slightly wobbly centers.
- 6
Serving and plating
While the soufflés bake, keep the crème anglaise chilled. Dust the tops of the hot soufflés with powdered sugar as soon as they emerge from the oven. Serve immediately with a warm side of vanilla crème anglaise and a scoop of vanilla bean ice cream on the side.
