The original Parisian classic
Soufflé au Chocolat.
- 9 large egg whites plus 3 large egg yolks
- 1/2 cup (about 90 g) white, granulated sugar
- 10-1/2 ounces (about 300 g) semisweet chocolate, chopped
- 1-1/4 cups (about 300 mL) milk
- 1-1/2 tablespoons cornstarch
- Confectioner’s sugar (for dusting)
- Preheat the oven to 425 degrees F. Grease 6 ramekins with butter, and coat the insides of each in 1 teaspoon of sugar.
- Beat the egg whites and sugar in a large bowl until very soft peaks form.
- Melt the chopped chocolate in a doubler boiler over low heat. Stir the chocolate occasionally as it melts.
- In a separate small saucepan, whisk the milk and cornstarch together. Heat the mixture over low heat for 10 minutes, stirring frequently. Whisk the hot milk mixture into the egg yolks in a large bowl, stirring constantly to ensure the eggs do not scramble.
- Remove the melted chocolate from the heat, and fold it into the milk and eggs mixture. Then fold in the beaten egg whites until just combined.
- Fill each prepared ramekin 3/4 of the way full with the soufflé batter. Run your finger along the inside edge of each ramekin to create a lip to help the soufflé develop a tall peak. Place the ramekins on a baking sheet.
- Bake the soufflé for about 15 minutes until they puff up to about 1 inch from the top of the ramekin. Do not open the oven door until the soufflés are done baking.
- Dust the soufflés with confectioner’s sugar before serving warm. Serve immediately since they will deflate as time goes on.