Decadent Chocolate Soufflé Recipe

Ingredients

• 1/2 pint of milk
• 2 ounces of high-quality chocolate (e.g., Ghirardelli or Lindt)
• 3 tablespoons of sugar
• 1 rounded tablespoon of butter
• 2 tablespoons of flour
• 4 eggs

Instructions

Step 1: Prepare the Milk Mixture

1. Heat the Milk: Pour half a pint of milk into a double boiler and place it over medium heat.
2. Cream the Butter and Flour: In a separate bowl, beat one rounded tablespoon of butter until it becomes a soft cream. Gradually mix in two tablespoons of flour until smooth.
3. Combine and Cook: Slowly add the hot milk to the butter-flour mixture, stirring constantly to avoid lumps. Return the mixture to the double boiler and cook for six minutes, stirring frequently.

Step 2: Prepare the Chocolate Mixture

1. Melt the Chocolate: In a small pan, combine two ounces of shaved chocolate, three tablespoons of sugar, and two tablespoons of water. Place over medium heat and stir until the mixture is smooth and glossy.
2. Combine Mixtures: Stir the melted chocolate mixture into the milk mixture in the double boiler. Remove from heat.

Step 3: Incorporate the Eggs

1. Add Egg Yolks: Beat the yolks of four eggs and mix them into the chocolate mixture. Allow the mixture to cool.
2. Beat Egg Whites: In a separate bowl, beat the egg whites until they form stiff peaks.
3. Fold in Egg Whites: Gently fold the beaten egg whites into the cooled chocolate mixture.

Step 4: Bake the Soufflé

1. Prepare the Dish: Butter a one-quart earthenware dish thoroughly.
2. Pour and Bake: Pour the batter into the prepared dish and bake in a moderate oven (around 350°F or 175°C) for 22 minutes.
3. Serve Immediately: Serve the soufflé immediately with a vanilla cream sauce for an extra touch of decadence.

Interesting Facts and Stats

• Chocolate Consumption: The average American consumes approximately 9.5 pounds of chocolate per year (source: Statista).
• Soufflé Origins: The soufflé, a French culinary invention, dates back to the early 18th century and was popularized by French chef Marie-Antoine Carême.
• Egg Whites: Beating egg whites to stiff peaks is crucial for the soufflé's rise. The air trapped in the egg whites expands during baking, giving the soufflé its characteristic light and airy texture.

Tips for Success

• Room Temperature Eggs: Use room temperature eggs for better volume when beating the whites.
• Gentle Folding: Fold the egg whites into the chocolate mixture gently to maintain the airiness.
• Immediate Serving: Serve the soufflé immediately after baking to enjoy its perfect texture.

Conclusion

Creating a chocolate soufflé may seem daunting, but with careful attention to detail and the right ingredients, you can achieve a dessert that is both impressive and delicious. Whether for a special occasion or a personal treat, this chocolate soufflé recipe is sure to delight.

For more detailed culinary techniques and recipes, visit Epicurious or Bon Appétit.