Is Chocolate Souffé the Best Desert of All Time?

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Knead the softened butter and flour together to make a beurre manié and set aside.
2. Bring the milk and 1/3 cup sugar to a boil in a medium pot.
3. Lower the heat and whisk in the beurre manié until smooth. Raise the heat and boil while whisking constantly until very thick.
4. Lower the heat and whisk occasionally for 5 to 6 minutes, until the raw flour taste is gone. Transfer to a large bowl, cover with plastic and set aside.
5. Melt the chocolate in a metal bowl over simmering water on low to medium heat, stirring with a spatula, for 2 to 3 minutes. Whisk it into the thickened milk, cover and set aside.
6. Separate the eggs. Whisk the vanilla and yolks into the chocolate mixture, then refrigerate uncovered.
7. Whip the egg whites on high speed until soft peaks form (1 to 1 minute 15 seconds). Add the 2 tablespoons sugar and the salt and whip for 45 seconds to 1 minute until stiff peaks form.
8. Fold the meringue into the chocolate base in 3 batches, fully incorporating each before adding the next.
9. Generously butter and sugar the ramekins, including the inside and rim. Place them on a parchment-lined sheet tray.
10. Divide the batter evenly among the ramekins, filling to the top. Gently flatten the surface.
11. Bake on the lower third rack at 375°F without convection for 20 to 22 minutes, until the soufflé has risen about 1 inch above the ramekin. Garnish with powdered sugar and serve immediately.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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