The Most Tasty Chocolate Souffle Ever. A chocolate souffle is basically chocolate mousse that’s been baked. The texture is unlike anything other, so describing it as a cross between a mousse and cake is the most succinct I can be.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
- 2 tbsp of unsalted butter (at room temperature)
- ½ cup of granulated sugar (plus more for ramekins)
- 3 large egg whites plus 3 large egg yolks (at room temperature)
- ⅛ tsp of cream of tartar
- 5½ ounces of dark chocolate (melted)
- ⅔ cup of whole milk
- ¼ tsp of vanilla extract
- 1 tbsp plus 1½ tsp of corn starch
- ⅛ tsp of sea salt
- 3 tbsp of sour cream
- confectioners sugar (for garnish)
- Preheat the oven to 400 F. Brush four 7-ounce ramekins with the butter, coat with granulated sugar. Beat the egg whites with a mixer on medium speed until foamy, about 2 min.
- Add cream of tartar and whisk until soft peaks form. Add granulated sugar, whisk until medium peaks form, about 5 minutes.
- Set chocolate in a bowl. Whisk milk into corn starch and sea salt in a saucepan. Bring to a simmer. Cook, stirring, until thick about 2 minutes.
- Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites. Fill ramekins evenly with batter.
- Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Garnish with confectioners sugar.
Make sure to serve immediately, because they do deflate quickly.