Romantic Chocolate Soufflé Cream (Printable)
Light chocolate dessert with airy texture served warm alongside smooth vanilla cream.
# 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 - 0.42 cup 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 rising.
02 - Set a heatproof bowl over simmering water. Add the chopped chocolate, butter, and milk. Stir continuously until completely smooth and glossy, then remove from heat to cool slightly.
03 - In a spotless bowl, beat the egg whites with salt until soft peaks form. Gradually sprinkle in the granulated sugar while whisking until the meringue becomes glossy and holds stiff peaks when the whisk is lifted.
04 - Whisk the egg yolks and vanilla extract into the slightly cooled chocolate mixture until completely smooth and uniform.
05 - Gently fold one-third of the meringue into the chocolate base to lighten the mixture. Carefully fold in the remaining whites until just combined, maintaining as much air as possible.
06 - Divide the soufflé mixture evenly between the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a clean edge, helping the soufflés rise evenly.
07 - Bake for 12–15 minutes until the soufflés have risen significantly with a slight wobble in the center. Avoid opening the oven door during baking.
08 - While the soufflés bake, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Do not overbeat.
09 - Dust the warm soufflés with confectioners sugar and serve right away with a generous dollop of vanilla cream on the side.
# Expert Advice:
01 -
- The contrast between warm, airy chocolate and cool, vanilla scented cream creates an unforgettable sensory experience
- Despite looking fancy, these come together in under 40 minutes with ingredients you probably already have
- Watching them rise through the oven window feels like witnessing magic happen in real time
02 -
- Soufflés wait for no one they start deflating the moment they leave the oven, so have everything plated and ready before you start baking
- Any trace of grease in your egg white bowl will prevent them from whipping properly, so wipe everything with vinegar first
- The thumb trick around the ramekin rim is the secret to even rising and that picture perfect collar
03 -
- Sprinkle the chocolate with a pinch of espresso powder before melting it makes the chocolate flavor more intense without tasting like coffee
- For individual sized portions that rise higher, use smaller ramekins and adjust the baking time down by a few minutes