INGREDIENTS
For the souffle base (2 portions)
- 92g Chocolate, 70%
- 145g Egg whites, room temp (About 6 eggs worth)
- 58g Sugar
- Softened butter
- Sugar
For the chocolate sauce (160g)
- 105g Heavy cream
- 60g Chocolate, 70%
For the chantilly (93g)
- ½ cup Heavy cream
- 1 tsp Sugar
To Serve
- 1ea Souffle
- 3 tbsp Chocolate sauce
- 2 tbsp Chantilly
- Cocoa powder
- Powdered sugar
Chocolate Soufflé
Ludo à la Maison Season 12 Episode 6: Chocolate Soufflé
INSTRUCTIONS:
For the souffle base (2 portions)
- Add the chocolate to a metal bowl and melt over a double boiler.
- In a stand mixer, whip the egg whites with the whisk attachment on medium speed until foamy.
- Slowly rain the sugar in small batches. When all the sugar is in, increase the speed to high and watch carefully.
- While the whites are whipping, prepare the ramekins. Brush strokes for butter on sides should be vertical (helps with the rise for the souffle) and sugar should be evenly dusted.
- Meringue should be loose and glossy. The peaks will be very soft and just sit on top of the meringue; not grainy. Using a balloon whisk, sacrifice 1/3 of whites into chocolate, deflating slightly. Continue folding in whites in two more additions (three total).
- When no egg whites remain, continue to fold until batter is smooth and lightly run when spatula is lifted.
- Scoop 130g into prepared ramekins, filling to the rim just below the top of the ramekin.
- Allow souffles to fully set at least 1 hours at room temperature.
For the chocolate sauce (160g)
- Heat cream to scalding and pour over the chocolate in a large metal bowl.
- Whisk to emulsify.
For the chantilly (93g)
- Whip the cream until just soft whipped.
- Add the sugar and continue whipping to firm peaks.
- Place in bags and chill before serving.
To Serve
- Bake at 375F 10-12 minutes.
- Dust with cocoa powder and powdered sugar and serve with the chocolate sauce and chantilly on the side.
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