Chocolate Soufflé (Soufflé au Chocolat)
First make the Pastry Cream (Crème Pâtissière), a custard also used for tarts, cakes and to fill cream puffs, eclairs and napoleons.
Whisk 6 egg yolks and 1/4 c. superfine sugar until pale and creamy.
Sift in 1/4 c. cornstarch and 1 T. flour, mix well.
Heat 2 1/4 c. milk, 1/4 c. superfine sugar, and 2 tsp. vanilla extract to a boil.
Slowly add the milk to the egg yolk mixture, stirring continuously.
Pour the pastry cream into a clean sauce pan, boil for 2 minutes while stirring, whisk in 1 T. butter. Remove from heat.
Heather Prepared the Soufflés
Beat 12 egg whites until peaks form, then gradually add 3 T. superfine sugar.
Meanwhile, add 3/4 c. unsweetened cocoa powder, 3 T. Kahlua coffee liqueur, and 3 oz. melted semi-sweet chocolate to the warm pastry cream.
Whisk half the egg whites into the chocolate pastry cream, then fold in the remainder. Pour into six 8 oz. souffle dishes that have been brushed with melted butter and dusted with superfine sugar, shake out excess sugar. Run your thumb around the inside rim of the dish to help the souffle rise without sticking.
Preheat the oven and a baking tray to 375. Place the souffle dishes on the hot tray, then bake for 15 -18 minutes. Dust with powdered sugar and serve immediately.
This recipe was inspired by The Food of France, A Journey for Food Lovers by Maria Villegas and Sarah Randell
10 thoughts on “Chocolate Soufflés”
Not only are your instructions top notch, but those aprons are cute as a button!
Thank you very much Maryann. I was so excited about the aprons. They match my pink pan, and now my expanding collection of Pink blinQ cookware, which you’ll see more of in the coming days 🙂
Love the apron, love the photos, LOVE the souffles. Need to try.
1. what size are the souffle dishes?
2. how many does the recipe make?
Hi Simona – I amended the post to answer your questions in case someone did not read the comments. We used six 8 oz. souffle dishes, but the original recipe called for 10 oz. dishes. Ours worked out just fine and did not alter the cooking time. I really appreciate your input!
lori Lynn, Love the Kahula addition!! They look decadent and divine!!
Oh yes! The pink pan! I love it! btw, Isn’t it time to make the matzoh ball soup? I love that recipe 🙂
Hi, Lori so this is the soufflés that you mentioned. It looks like a “reussite”. Would you be interested in a link exchange. I quite like your blog and I think that it would be a nice complements to my own.
Hi Marie – they were divine…
Hi Maryann – I’ll make Matzoh Ball Soup for 32 in Chicago in April for Passover, stay tuned.
Hi Y – Sure! Thank you. And I linked your blog on my blogroll.
Linda – thank you for your help in fine-tuning this recipe.