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Chocolate Souffle help

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So, its been a while since I ordered a chocolate souffle in a restaurant, and after I made them today, I wanted to make sure it turned out as it should..

Im not sure if I underbaked it or not.. I found the texture to be a bit like a mousse, still somewhat moist.. not dry at all, should it be? Is it wrong? It wasn't as fluffy as I expected, should it be more air like?
And how high should it puff up?
Obviously, after 2 minutes it fell a bit, but it still held up somewhat.
Is there a specific ramekin that you would suggest I use? I think I would use smaller ones next time because the souffle didnt puff over the container, it just puffed up to meet the edge.

Should I switch to whipping (heavy) cream? I was trying to see if I could reduce the fat a wee bit.. but maybe that whipping cream is essential?

Also, does everything have to happen immediately before you put it into the oven? Or, do you thikn its possible to do any of the steps ahead of time?

Here's what I did:

2 tbsp plus 2 tsp sugar, divided
3 oz semisweet chocolate, chopped finely (1/2 cup 3 squares)
1 whole egg, divided
2 egg whites
1 tbsp half and half cream
ΒΌ tsp vanilla extract
1/8 tsp salt
1 tsp flour

1. Put the oven rack in the center of the oven and preheat to 375 F.
2. Grease two 10 oz ramekins and sprinkle with the 2 tsp of sugar ( 1 tsp each, approximately).
3. Melt the chocolate in a glass bowl over a pot of simmering water,
4. Meanwhile, whisk together the egg yolk, and cream. Slowly mix the chocolate into the egg and cream.
5 Add in the vanilla, salt and flour.
6. In a separate bowl, beat the egg whites on medium heat until you get soft peaks when you lift the beaters. Beat in the two tablespoons of sugar slowly until you get stiff peaks that shine.
7. Delicately fold in the egg whites into the chocolate mixture until combined.
8. Pour into the two ramekins and gently place on a baking sheet. Cook for 18-20 minutes, until it is puffed high and firm to touch.

Thanks all!

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