Soufflés are notorious for being intimidating but all you need are a 5 basic kitchen ingredients and a fundamental understanding of technique to feel like a baking rockstar. Just follow the recipe precisely and you should be just fine. We’re always available for questions, just DM us on Instagram!
These Chocolate Soufflés are light and decadent at the same time, a dessert any chocolate lover would cherish. #AtHomeWith Toujours
Ingredients
1. 200g Dark Chocolate (chopped or callets)
2. 300g Milk
3. 20g Cornstarch
4. 20g + 80g Caster Sugar (divided)
5. 60g Egg Yolks
6. 200g Egg Whites
Recipe
1. Generously butter the ramekins (or souffle dish or even a bake-proof glass bowl). Then sprinkle with sugar, tapping and turning the bowl until the sugar has completely coated the butter. Set aside. (Tip: make sure whatever you bake your souffle in, it has straight edges so that it bakes evenly and rises well.)
2. Preheat oven to 190C.
3. In a saucepan, heat milk over medium-heat, add in the cornflour and 20g sugar. Mix until the mixture smooths out and thickens slightly.
4. Take it off the heat and pour over the chopped chocolate. Mix until the chocolate melts and is combined. Let cool only slightly (it should still be warm), then whisk in the egg yolk.
5. In a separate bowl, using an electric mixer or stand mixer, beat egg whites at medium speed until the mixture is fluffy. Add remaining sugar, 1 tablespoon at a time, beating until the whites hold firm peaks.
6. Gently whisk one-third of the egg whites into the chocolate mixture to lighten up the mixture. Then fold in the remaining whites until just combined.
7. Spoon the mixture into prepared ramekins till the top. Use a knife to smooth the top and remove any excess. Rub your thumb around the inside of the rim to create about a ¼-inch space between the dish and the soufflé mixture. This will help the soufflé to rise straight.
8. Transfer ramekins into a baking tray and bake at 190C until the soufflés are well risen and the tops are touched with brown, about 10 to 12 minutes (bake it a little more for a firmer soufflé). Remove from oven and serve immediately, preferably with vanilla ice cream!
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