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Recipe: Chocolate Soufflé

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Recipe: Chocolate Soufflé

Posted by Pairings & Recipes

FEBRUARY 28TH IS NATIONAL SOUFFLE DAY!

Today is National Soufflé Day and we’re celebrating with a delicious chocolate soufflé made with Lindt EXCELLENCE dark chocolate.

Soufflé is a French recipe dating back to the late 19th century. The word “soufflé” comes from the French word “Souffler” which means to “blow up” or “puff up”, symbolic of the way air is whipped into eggs and sugar to create a light and fluffy cake that puffs while it bakes.

This dessert is known for being a fun challenge and is considered very impressive to master. Our basic soufflé recipe will ease you into the world of this whimsical dessert sure to wow any crowd. For a fun twist on the classic, substitute Lindt EXCELLENCE Mint, Chili, or Intense Orange chocolate for the Lindt EXCELLENCE 70% cocoa bar.

 PRO TIP:  What is the secret to a successful soufflé? Never open the oven door while it’s baking!

Ingredients:

  • ¼ cup (55 grams) butter
  • 1/3 cup plus 2 tablespoons (55 grams) flour
  • ½ cup (125 milliliters) milk
  • 1.4 ounces (40 grams) Lindt EXCELLENCE 70% cocoa bar, chopped
  • 1/3 cup (40 grams) cocoa powder
  • 5 egg whites
  • 4 egg yolks
  • 1/3 cup (65 grams) sugar
  • Melted butter and sugar to prepare soufflé forms

chocolate-souffle-post-photo

Instructions:

  • Preheat oven to 400 degrees Fahrenheit.
  • Prepare soufflé form pan by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar.
  • Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces.
  • Put the milk, chopped chocolate and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously.
  • Add the flour/butter pieces and stir until smooth and thickened.
  • Remove the saucepan from the heat and stir in one egg white.
  • Pour the mixture into a bowl and cool until lukewarm.
  • Add the egg yolks one at a time, stirring.
  • Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks.
  • Carefully fold the whipped egg whites into the chocolate mixture.
  • Spoon the soufflé mixture into the prepared form.
  • Place form in a large baking pan. Fill the baking pan with very hot water up to the middle of the form, and place in the lower third of the oven.
  • Reduce the oven temperature to 375 degrees Fahrenheit.
  • Bake 35-40 minutes (Never open the over door when making soufflé!)
  • Prepare serving plates and powdered sugar while the soufflé is baking.
  • When finished, remove from the oven, set the soufflé in its form on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold its shape for a few minutes.

 

Yield:

One 7-inch large soufflé form (for 8 servings.)

Eight 4-ounce ramekins (Bake for 25-30 minutes for smaller forms.)

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