Chocolate Soufflés with Bittersweet Chocolate Sauce
Editor's Note: Make dessert at your next dinner party an event with this recipe for Chocolate Soufflés with Bittersweet Chocolate Sauce! If you've never made a soufflé before, then this recipe is just what you need.
This is the recipe most often requested by my dinner guests. What sets it apart is its fluffy, mousse like texture, which comes from the fact that it contains no flour or cream. It’s also very easy to make. The batter can be prepared a couple of hours in advance and popped into the oven at the last minute.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Taste and TextureChocolatey, Creamy, Sweet
Type of DishChocolate Dessert, Dessert
- ¼ cup heavy whipping cream
- 2 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
- 2/3 cup heavy whipping cream
- 2 teaspoons granulated sugar
- 2 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 8 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
- 12 large egg whites
- Powdered sugar (for sifting)
For The Bittersweet Chocolate Sauce
Stir the cream and chocolate in a heavy small saucepan over medium low heat until melted and smooth, about 1 minute. Set aside.
For The Whipped Cream
Whisk the cream and sugar in a large bowl until soft peaks form. Cover and refrigerate.
For The Chocolate Soufflés
Preheat the oven to 350°F. Using a pastry brush, coat the interiors of four 9-ounce souffle dishes with the melted butter; then coat with about 1/4 cup of the sugar. Place the dishes on a heavy baking sheet. Stir the chocolate in a large wide bowl over a saucepan of simmering water until melted and smooth. Keep the bowl over the simmering water in order to keep it hot.
Meanwhile, using an electric mixer with the whisk attachment, beat the egg whites in another large bowl on medium-low speed until firm peaks form. Add the remaining ½ cup sugar and beat until blended. With the machine on low, gradually beat in the hot melted chocolate, mixing just until blended (the mixture will resemble chocolate mousse). Turn the machine off. Using a large flat rubber spatula, fold in any remaining chocolate from the bottom of the bowl. Divide the souffle batter equally among the prepared souffle dishes, mounding slightly.
At this point, the chocolate sauce, whipped cream, and souffles can be prepared up to 4 hours ahead. Cover and refrigerate the chocolate sauce, then stir over low heat to rewarm before serving. Keep the whipped cream refrigerated. Keep the souffles at room temperature.
To Finish and Serve
Bake the souffles until they puff but are still moist in the center, about 14 minutes. Sift with powdered sugar. Serve immediately, passing the chocolate sauce and whipped cream separately.
2005 Ludovic Lefebvre