Growing up in a French-speaking family, I was always surrounded by the delicious flavors of French cuisine. So, when I was tasked with creating a special dessert for a family get-together, I knew I had to make something authentically French. After some research, I decided to make a classic French Chocolate Soufflé. It was a hit! Everyone loved the light and airy texture, and the combination of dark chocolate and crunchy sugar on top was irresistible. I knew I had to share this recipe with the world!
This French Chocolate Soufflé is a delicious and impressive dessert that’s surprisingly easy to make. The key to success is to whisk the egg whites until they are glossy and form stiff peaks. This will give your soufflé the perfect airy texture. I like to dust the top with a mix of dark chocolate shavings and granulated sugar for extra crunch. Serve your soufflé with a dollop of fresh cream and enjoy!
Tip: Make sure to grease your baking dish with butter before adding the batter. This will help the soufflé to rise and give it a nice, golden color.
Variation 1: Add a tablespoon of your favorite liqueur or espresso to the batter for an extra kick of flavor.
Variation 2: Top your soufflé with a combination of dark chocolate shavings and toasted coconut flakes. Delicious!
Top French Chocolate Soufflé
- Whisk, bowl, baking dish, oven
- 4 ounces semi-sweet chocolate
- 4 tablespoons butter, plus extra for greasing
- 6 egg whites
- 0.25 teaspoon cream of tartar
- 0.5 cup granulated sugar
- 2 tablespoons cocoa powder
- 0.25 teaspoon vanilla extract
- 0.25 teaspoon salt
- Preheat the oven to 375°F.
- Grease a 2-quart baking dish with butter.
- In a double boiler, melt the chocolate and butter together. Stir until smooth and set aside to cool.
- In a large bowl, combine the egg whites, cream of tartar, and a pinch of salt. Whisk until the mixture is glossy and forms stiff peaks.
- In a separate bowl, combine the sugar, cocoa powder, and vanilla. Slowly add the melted chocolate mixture and whisk until combined.
- Using a rubber spatula, gently fold the egg whites into the chocolate mixture until fully incorporated.
- Pour the batter into the greased baking dish and bake for 20-25 minutes or until the soufflé is fully risen and the top is golden brown.
- Serve with a dollop of fresh cream and enjoy!