Frédéric Bau, École du Grand Chocolat Valrhona

Chocolate Soufflé

Name: Chocolate Soufflé
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: Serves 6
Ingredients: A little butter, melted, to grease the soufflé molds; 5 ½ oz. (150 g) bittersweet chocolate, 70 percent cocoa; 5 ½ oz. (150 g) bittersweet chocolate, 70 percent cocoa; 4 eggs, separated; ½ cup (3 ½ oz./100 g) sugar; ½ cup (3 ½ oz./100 g) sugar; 1 heaped teaspoon unsweetened cocoa powder; 1 heaped teaspoon cornstarch; 1 cup minus 3 tablespoons (200 ml) whipping cream

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 5

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

A little butter, melted, to grease the soufflé molds
A little sugar to sprinkle over the greased molds
5 ½

Dessert
Chocolate
Vegetarian
Gluten-free
Microwave

Method

Using a pastry brush, carefully butter the molds with butter. Then sprinkle them all over with sugar, turning them upside down to remove the excess. Set aside in the refrigerator.

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Slowly start whisking