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Chocolate souffle with vanilla flavor

Chocolate Soufflé with Vanilla

A chocolate soufflé looks stunning and tastes absolutely divine! I have a real sweet tooth, and of course homemade sweets are in a different league from store-bought. So I keep one trusty chocolate soufflé recipe up my sleeve to make for my family.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Milk

150

Butter

Egg whites

Egg yolks

Flour

0.5

Sugar

Vanilla extract (a few drops)

Chocolate (chopped)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 33 % 13 g

Carbohydrates 51 % 20 g

219 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

Gather your ingredients. Butter your soufflé molds and dust them with sugar.
Step 2:

Combine the milk and butter in a small saucepan and bring to a boil over low heat.
Step 3:

Separate the eggs, keeping the whites for later.
Step 4:

Measure out the sugar and flour.
Step 5:

Whisk the egg yolks, sugar, and flour together, then pour in the hot milk.
Step 6:

Return it to the pan and cook, stirring, until thickened.
Step 7:

Add the chocolate and let it melt.
Step 8:

Stir until smooth, then add the vanilla extract.
Step 9:

Whip the egg whites to stiff peaks.
Step 10:

Fold the whites gently into the chocolate mixture, along with a few small pieces of chocolate.
Step 11:

Divide the mixture among the molds.

Here's how it all comes together. First, butter your soufflé molds and dust them with sugar. In a small saucepan, combine the milk and butter and bring to a boil over low heat. Separately, whisk together the egg yolks, sugar, and flour, then pour in the milk and mix well. Return the mixture to the saucepan and cook over the same low heat, stirring, until thickened. Add the chopped chocolate and wait for it to melt. Stir again until smooth and add a few drops of vanilla extract (or vanilla). Transfer the cream to a bowl. In a separate bowl, whip the egg whites and fold them into the cream, adding a few small pieces of chocolate as well, then gently fold everything together with a whisk so the whites don't deflate. Divide the mixture into 4 portions, spoon into the molds, and bake for 30 minutes at 350°F (180°C). Whatever you do, don't open the oven during baking, or the soufflé will collapse! Then you can dig into this delicate little work of art. There's no one this dessert won't win over!