Culinary Institute of America

Chocolate Soufflé

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Preparation info
  • Makes

    5

    soufflés ( 4 fl oz each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Butter 1½

Method

  1. Coat the inside of the ramekins with a film of softened butter, making sure to coat the rims as well as the insides, and dust with sugar.
  2. To prepare the soufflé base, melt the butter and chocolate together in a bowl over barely simmering water, gently stirring to blend. Blend the chocolate mixture into the pastry cream. Blend in the egg yolks and set aside.