Recipe: Chocolate Souffle

Rating: 4.3 stars based on 738 reviews

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Makes 6 individual souffles

For the souffle:

1/4 cup butter, softened

1/2 cup flour

1 cup milk

1-1/2 oz couverture*

2 heaping tablespoons cocoa powder

5 egg whites

4 egg yolks

6 tablespoons sugar

You will also need: six 3-inch souffle dishes, melted butter, sugar, confectioners' sugar.

Preheat the oven to 400F. Prepare the dishes as shown below. Work the flour into the butter, form into a roll, and break into small pieces. Bring the milk, couverture, and cocoa powder to a boil. Stir in the flour-butter paste. Remove the hot, smoothly bound mixture from the heat, and stir in 1 egg white. Transfer the mixture to a bowl and let cool until lukewarm. Stir in the egg yolks one at a time. Whip the remaining egg whites with the sugar until soft. Stir a quarter of the egg whites into the batter, then fold in the rest. Spoon the mixture into molds and stand in a pan of hot water (176F), with the water 1 inch below the rims. Bake for 40 minutes. Remove from the oven, sift with confectioners' sugar, and serve immediately.

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*Couverture - According to the Food Lover's Companion by Sharon Tyler Herbst, couverture is very glossy, professional-quality coating chocolate, usually found in specialty candy-making or baking supply shops. It usually contains a minimum of 32 percent cocoa butter, allowing it to form a thinner shell than ordinary chocolate.


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