Authentic Chocolate Souffle Recipe | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease four soufflé molds (4–6 oz each) with softened butter, coating the bottoms and sides evenly.
3. Sprinkle granulated sugar into each mold, turning them to coat evenly, then tap out the excess.
4. Melt 2 tablespoons butter in a saucepan over medium-low heat. Add 1 tablespoon flour and whisk constantly for about 1 minute to a smooth paste.
5. Add a pinch of salt, 1 tablespoon cocoa powder and 2 tablespoons sugar, and whisk for another minute.
6. Pour in ½ cup milk and whisk constantly for 2–3 minutes, until thick and smooth.
7. Take the pan off the heat, add 4 oz dark chocolate and stir until completely melted and smooth.
8. Stir in the zest of half an orange, 1 teaspoon vanilla extract and the egg yolks. If using, add 1 tablespoon Grand Marnier or orange liqueur. Mix well and let cool slightly.
9. Whisk the 3 egg whites to soft peaks. Gradually add 3 tablespoons sugar while whisking until soft, glossy peaks form.
10. Fold one-third of the whites into the chocolate mixture to lighten it, then gently fold in the rest until just combined; a few streaks of white are fine.
11. Divide the mixture among the prepared molds, filling to the top. Place the molds on a baking sheet and bake for about 15 minutes, until risen, set on the outside, and with a slight wobble in the center.
12. Dust the tops with powdered sugar as soon as they come out of the oven. Serve immediately, with crème anglaise if desired.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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