Light and Gourmet Chocolate Soufflé
Chocolate soufflés that visibly puff up in the oven, and can be eaten while still lukewarm... An airy and delicious texture!
Ingredients
Chocolate soufflé
- 210 g 52% cocoa dark chocolate
- 200 g milk whole or semi-skimmed
- 10 g cornstarch
- 2 egg yolks at room temperature
- 6 egg whites at room temperature
- Pinch of salt
- 40 g granulated sugar
Preparation of the molds
- Softened butter sweet or semi-salted
- A little powdered sugar
Prepare in advance
Preparation of the molds
- Generously butter the inside of the molds with softened (not melted) butter. My molds are 8cm in diameter and 4,5cm in height. Sprinkle with powdered sugar and rotate the molds on their own to disperse the sugar well on the walls. Tap to remove excess. Book for more.
Chocolate soufflé
- Preheat the oven to 190 degrees on traditional heat.
- Melt the chocolate in the microwave or in a bain-marie, in a medium-sized container. To book.
- Pour the milk into a saucepan and heat. Stop at the very beginning of boiling.
- Separately, whisk the egg yolks and cornflour vigorously to obtain a lump-free mixture. Gradually pour in the hot milk, whisking at the same time.
- Return the mixture to the saucepan and heat over low heat until the mixture thickens: do not stop whisking to avoid lumps.
- Pour over the melted chocolate while whisking to obtain a completely smooth mixture.
- Separately, whip the egg whites with a good pinch of salt. As soon as they start to foam add the powdered sugar little by little. Stop when they form a bird's beak - they should remain flexible.
- Incorporate the whites into the chocolate paste, in 3 times, using a spatula. In order not to break the aerial effect, it must be done delicately.
- Fill the 6 molds up to 0,8cm from the edge. Place the mussels on a baking tray then bake for about 15-18 minutes: they are ready when they are high and puffy. Do not open the door during cooking!
- To be enjoyed straight from the oven, still warm and well risen (plain, with icing sugar, melted chocolate or a scoop of ice cream). Like all soufflés, they come down quickly.