This is definitely the most challenging recipe in Veggie Teens but they taste amazing and the techniques are fun to learn! These are the perfect dessert after a fancy dinner. We use heart-shaped ramekins to make them extra special on Valentine's Day!
There are several important techniques you need to know for these soufflés to turn out right.
- Tempering - Prevent the egg yolks from scrambling when you add them to the warm chocolate by stirring a small amount of the warm chocolate into the eggs to bring the temperature of the eggs up gradually.
- To whip egg whites to the proper consistency, be sure to use a very clean bowl; any fat or oil (for example, egg yolk) will prevent the egg whites from peaking. The egg whites will go through various stages: foamy > fluffy > stiff glossy peaks. Stop there or they will break down again.
- Keep the mixture fluffy by first gently stirring 1/4 of the whipped egg white mixture into chocolate mixture. Gently fold remaining egg white mixture into the chocolate: carefully turn a spatula-full over gently to "fold" the ingredients together without losing the whipped air.
Chocolate Soufflé Recipe
½ cup sugar, divided (1 tablespoon, 4 tablespoons, 3 tablespoons)
¼ cup cocoa powder
1 tablespoon all-purpose flour
Pinch of salt
¼ cup skim milk
½ teaspoon vanilla extract
2 large egg yolks
2 large egg whites
1/8 teaspoon cream of tartar
2 ounces bittersweet chocolate, finely chopped
Optional garnish: Fresh berries, whipped cream, vanilla ice cream, créme fraiche
- Preheat oven to 350°F.
- Coat 4 (4-ounce) ramekins with cooking spray then sprinkle with 1 tablespoon of the sugar.
- Combine 4 tablespoons sugar, cocoa, flour, and salt in a small saucepan.
- Gradually add milk to the saucepan while whisking until blended.
- Bring to a boil over medium heat and cook until thick, stirring constantly (about 3 minutes).
- Remove from heat and let cool for 3 minutes.
- Temper the egg yolks by adding a small amount of the warm chocolate and stirring (this helps prevent the eggs from scrambling when added to the chocolate).
- Gradually stir egg yolks into the chocolate mixture.
- Add vanilla.
- Spoon chocolate mixture into a large bowl and allow to cool.
- Place egg whites in a large, very clean bowl. Beat with a mixer on high until foamy.
- Gradually add remaining sugar (3 tablespoons) and cream of tartar, beating mixture until stiff, glossy peaks form.
- Gently stir one-fourth of egg white mixture into chocolate mixture.
- Gently fold in remaining egg white mixture.
- Fold in the chopped chocolate.
- Spoon into prepared ramekins and bake at 350°F for 20 minutes or until puffy and set.
- Sprinkle soufflé with powdered sugar and serve with fresh berries. Also great with vanilla ice cream.