Romantic Chocolate Soufflé Cream (Printable)
Light chocolate soufflé paired with silky vanilla cream, perfect for an intimate, elegant treat.
# What You'll Need:
→ For the Chocolate Soufflé
01 - 2.1 oz dark chocolate (70% cocoa), chopped
02 - 0.7 oz unsalted butter, plus extra for greasing
03 - 1 tablespoon milk
04 - 2 large eggs, separated
05 - 1 oz granulated sugar
06 - Pinch of salt
07 - 1/4 teaspoon vanilla extract
08 - 1 teaspoon confectioners sugar (for dusting)
→ For the Cream
09 - 6.8 fl oz heavy cream (cold)
10 - 1 tablespoon powdered sugar
11 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat the oven to 390°F. Generously butter two 6.8 oz ramekins and dust them with a little sugar, tapping out the excess to ensure even coating.
02 - Set a heatproof bowl over simmering water. Combine chocolate, butter, and milk in the bowl, stirring constantly until melted and smooth. Remove from heat and let cool slightly.
03 - In a clean, dry bowl, beat egg whites with salt until soft peaks form. Gradually sprinkle in granulated sugar while continuing to whisk until glossy, stiff peaks form.
04 - Stir egg yolks and vanilla extract into the slightly cooled chocolate mixture until completely smooth and incorporated.
05 - Gently fold one-third of the meringue into the chocolate base to lighten the mixture. Carefully fold in remaining whites until just combined, maintaining as much air as possible.
06 - Divide soufflé mixture evenly between prepared ramekins. Run your thumb around the inside rim of each ramekin to create a clean edge for even rising.
07 - Bake for 12-15 minutes until soufflés have risen well above the rims and have a slight wobble in the center—overbaking will cause them to collapse.
08 - While soufflés bake, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until serving.
09 - Dust hot soufflés with confectioners sugar and serve at once with a generous dollop of vanilla cream. Soufflés begin falling within minutes of leaving the oven.
# Expert Suggestions:
01 -
- The moment you pull these from the oven and watch them tower proudly, you will feel like a pastry wizard
- The contrast between the warm, airy chocolate and the cool, silky cream is absolutely divine
- Despite their fancy reputation, these come together in just 35 minutes and taste like something from a high-end restaurant
02 -
- Soufflés start falling the moment they leave the oven, so have everything ready and serve them immediately without hesitation
- Opening the oven door too early can cause them to collapse, so resist the urge to peek until they have risen
- Room temperature egg whites whip up better than cold ones, so take them out of the fridge about 20 minutes before you start
03 -
- Make sure your bowl and beaters are completely clean before whipping egg whites, because any trace of fat will prevent them from reaching their full volume
- Fold gently and stop as soon as the whites are incorporated, because overmixing will deflate the batter and lead to dense soufflés