I’ve been very blessed over the years with a husband that enjoys the art of cooking. He is always challenging himself to try new things and master complicated techniques. Over the years he has conquered potstickers, croissants, and macarons. Macarons are my absolute favorite, but since they are so tricky and time-consuming I rarely get them. Dark chocolate soufflé, on the other hand, is way less tricky for Jesse and he whips them up for us quite frequently. They are his go-to dessert for dinner parties because he can make them ahead of time and then just pop them in the oven as dinner is winding down. They are always a crowd pleaser and he doesn’t have to miss out on the dinner conversation to make them.
Dark Chocolate Soufflé
For dark chocolate soufflé, all you need is butter, sugar, heavy whipping cream, eggs and dark chocolate. We like to use ramekins for our soufflés so that each guest (or couple) gets their own. Plus, the smaller the soufflé the smaller the chance that it will fall when you take it out of the oven. I love this soufflé after a large meal because it has that chocolate flavor that I’m always craving, but it’s so light that you can enjoy it without feeling grossly full. We almost always serve dark chocolate soufflé for dessert for Passover dinners. They are also perfect for Valentine’s Day.
Start your dark chocolate soufflé by covering the bottom and sides of two ramekins in a thin layer of butter, then coat them with the sugar. After the ramekins have been sugared, boil a pot of water with a double boiler inside. If you don’t have a double boiler a glass Pyrex bowl will work. Melt 1/4 tbsp of butter and 4 oz of dark chocolate (we use Hershey’s Special Dark), then add 1 oz of heavy whipping cream. Once everything is melted, whisk 2 egg yolks into the mixture. Be sure you set the whites aside! The whites will be beaten with a handheld mixer (or KitchenAid) until they can form soft peaks. Soft peaks mean that when you lift the mixer out the peaks will still droop a bit. Add 1/6 cup of sugar to the whites and beat until stiff peaks (no drooping) form. Then fold your egg whites into the melted chocolate mixture. Pour your mixture into the ramekins and either bake immediately or store in the refrigerator until you are ready. For baking, preheat the oven to 375 and bake for 15-20 minutes. You will probably have to bake the soufflés closer to 20 minutes if they have been stored in the refrigerator.
Dark Chocolate Soufflé
- 2 eggs
- 4 oz dark chocolate We use Hershey's Special Dark
- 1 oz heavy whipping cream
- 1/2 tbsp butter
- 1/6 cup sugar
- Preheat oven to 375
- Sugar 2 small (oven-safe) ramekins
- Melt 1/4 tbsp of butter and 4 oz of dark chocolate in 1 oz of heavy whipping cream using a double boiler
- Once melted, whisk 2 egg yolks into the chocolate mixture
- Beat egg whites with a handheld mixer (or KitchenAid) until they form soft peaks
- Add 1/6 cup of sugar to the whites and beat until stiff peaks form
- Fold egg whites into the melted chocolate mixture
- Pour mixture into ramekins and bake immediately or store in the refrigerator
- Bake 15-20 minutes. Bake closer to 20 minutes if they have been stored in the refrigerator
- Top with powdered sugar and serve immediately