Saturday, March 27, 2010

Milk Chocolate Soufflés

We reused our Valentine's Day milk chocolate soufflé recipe with Chuck's parents the other night. They look and sound very impressive, and have a reputation of being difficult to make. However, this is actually a pretty manageable recipe if you are a familiar with baking techniques. I don't recommend this for the first time baker, but give it a try after you bake a couple batches of cookies successfully.

First, you need to buy some ramekins if you do not already own them.  These are very inexpensive (a set of 6 is $10 at Target), and can be reused for other desserts such as creme brulee, or for mini-entrees (how cute would a mini mac 'n cheese be?). You are also going to need an electric mixer. I was lucky enough to be given my mother's old stand mixer, and use it all the time. A hand-mixer ($30 at Target - a great investment as you will use this a lot for baking) or stand mixer (if you have had a wedding registry at some point, you probably have an amazing KitchenAid in a really cool color) will both do.

I found this recipe in my Bon Apetit Magazine.  This has been my go-to resource for recipes lately, as they are rich and always turn out very well.

You'll need to be prepare this at least a few hours prior to baking, as the mixture needs to be chilled.  After baking, you will want to serve this immediately.

Serves 6
12 ounces high-quality milk chocolate (we used Perugina), chopped
1/2 cup heavy whipping cream
2 large egg yolks (if you are not familiar with how to seperate eggs, take a look at this video)
Pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar

1. Butter the inner walls of six 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.

2. Seperate 6 eggs.  You will be using all the egg whites, but only 2 of the egg yolks. Don't worry if your egg yolks fall apart, they are going to be mixed in with the chocolate later anyways. Just make sure none of the yolk gets mixed in with the egg whites!

3. Using electric mixer, beat egg whites at a the highest speed in another large bowl until soft peaks form.

4. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form.

5. Combine chocolate and cream in large metal bowl (glass bowl works too). Set the bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth (this is your chance to use that double boiler if you own one).

6. Remove the bowl from the saucepan. Stir egg yolks and salt into the chocolate mixture.

7. Using a rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions.

8. Divide the chocolate mixture among prepared soufflé dishes, filling dishes completely.

9. Refrigerate uncovered until cold, then cover and keep chilled.  They are ready when they are more solid than soupy.
** You can do this up to 2 days ahead of baking time.

10.  When you are ready to bake the soufflés, preheat the oven to 400 degrees and position the rack in center of oven. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.  They should be puffed on top, but very soft (and even a little soupy) on the inside.  No need to make sure these are cooked all the way through.  These are not brownies, and are supposed to have an "uncooked" consistency.

11. Serve immediate and enjoy!


  1. Really? You can have them sit for 2 days in the fridge? Always have been under the impression it's beat, fold, oven. Kinda surprised your recipe insists on some 'quiet' time.

    Probably have to use this recipe next time we try.

    Stay JOLLY!

  2. I use this recipe for chocolate souffles all the time, and used it for the challenge too. Isn't it fantastic? Yours looks lovely!

  3. It has become our go-to souffle recipe and definitely holds up extremely well in the fridge!

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