Name: Julia Child's Chocolate Soufflé Recipe
Ingredients: For the Soufflé Batter: 4 tablespoons (1/4 cup) unsalted butter, cut into pieces: Butter is the foundation of our soufflé, contributing richness, tenderness, and flavor. Unsalted butter is essential as it allows you to control the salt level in the recipe. Cutting it into pieces helps it melt evenly and quickly with the chocolate. Using high-quality butter will enhance the overall taste of your soufflé. Consider European-style butter with a higher fat content for an even richer result. If you only have salted butter on hand, you can use it, but omit the 1/8 teaspoon of salt in the recipe to prevent the soufflé from becoming too salty.; 4 ounces semi-sweet chocolate, coarsely chopped: The star of the show! Semi-sweet chocolate provides the perfect balance of sweetness and intense chocolate flavor. Choose a good quality semi-sweet chocolate bar for the best taste. Chocolate chips can be used in a pinch, but chopped chocolate melts more smoothly and evenly. Coarsely chopping the chocolate ensures it melts quickly and evenly with the butter, preventing scorching and creating a smooth, luscious base for the soufflé batter. For a richer, darker flavor, you could use bittersweet chocolate, but be mindful that it will be less sweet. If you prefer a sweeter soufflé, you could use milk chocolate, but be aware that it might result in a slightly less intense chocolate flavor. Experiment to find your perfect chocolate preference!; 3 large eggs, separated: Eggs are the key to the soufflé’s magical rise and airy texture. We’ll be using both the yolks and whites, but separately and for different purposes. Egg yolks add richness, color, and emulsification to the batter. Egg whites, when whipped to stiff peaks, provide the structure and lift that makes a soufflé rise so dramatically. It’s crucial that your eggs are fresh and at room temperature for optimal whipping volume. Separating the eggs cleanly is also vital – even a tiny speck of yolk in the whites can prevent them from whipping properly.; 1 teaspoon pure vanilla extract: Vanilla extract enhances the chocolate flavor, adding depth and complexity. Pure vanilla extract is always recommended over imitation vanilla for the best flavor. A good quality vanilla extract will make a noticeable difference in the final taste of your soufflé. You could also experiment with other flavorings like a pinch of instant espresso powder to deepen the chocolate notes, or a hint of orange zest for a citrusy twist.; 1/8 teaspoon salt: Salt is a flavor enhancer, even in desserts. It balances the sweetness and intensifies the chocolate flavor. Just a small amount is needed. Don’t skip the salt; it makes a significant difference in the overall taste profile.; 1/8 teaspoon cream of tartar: Cream of tartar is an acid that stabilizes egg whites, helping them whip to a greater volume and hold their stiff peaks for longer. It also contributes to a finer, more stable meringue, which is crucial for a successful soufflé. If you don’t have cream of tartar, you can substitute a tiny pinch of lemon juice or white vinegar, but cream of tartar is preferred for its subtle effect.; 3 tablespoons granulated sugar: Sugar not only adds sweetness but also helps to stabilize the egg whites when whipped, creating a glossy and stable meringue. Granulated sugar is ideal for whipping egg whites. The sugar should be added gradually to the egg whites after they have started to form soft peaks, ensuring it dissolves properly and doesn’t weigh down the meringue.; For Preparing the Ramekins: 1 tablespoon unsalted butter, extra soft: Soft butter is used to grease the ramekins, preventing the soufflés from sticking and ensuring they rise evenly. Extra soft butter is easier to spread evenly and smoothly inside the ramekins. Make sure the butter is truly soft, but not melted.; 4 teaspoons granulated sugar: Sugar is used to coat the buttered ramekins. This not only adds a delicate sweetness to the edge of the soufflé but also provides a textured surface for the batter to grip onto, helping it climb up the sides of the ramekin and rise beautifully. Granulated sugar is ideal for this purpose because of its slightly coarse texture.

Ingredients

Scale

For the Soufflé Batter:
- 4 tablespoons (1/4 cup) unsalted butter, cut into pieces: Butter is the foundation of our soufflé, contributing richness, tenderness, and flavor. Unsalted butter is essential as it allows you to control the salt level in the recipe. Cutting it into pieces helps it melt evenly and quickly with the chocolate. Using high-quality butter will enhance the overall taste of your soufflé. Consider European-style butter with a higher fat content for an even richer result. If you only have salted butter on hand, you can use it, but omit the 1/8 teaspoon of salt in the recipe to prevent the soufflé from becoming too salty.
- 4 ounces semi-sweet chocolate, coarsely chopped: The star of the show! Semi-sweet chocolate provides the perfect balance of sweetness and intense chocolate flavor. Choose a good quality semi-sweet chocolate bar for the best taste. Chocolate chips can be used in a pinch, but chopped chocolate melts more smoothly and evenly. Coarsely chopping the chocolate ensures it melts quickly and evenly with the butter, preventing scorching and creating a smooth, luscious base for the soufflé batter. For a richer, darker flavor, you could use bittersweet chocolate, but be mindful that it will be less sweet. If you prefer a sweeter soufflé, you could use milk chocolate, but be aware that it might result in a slightly less intense chocolate flavor. Experiment to find your perfect chocolate preference!
- 3 large eggs, separated: Eggs are the key to the soufflé’s magical rise and airy texture. We’ll be using both the yolks and whites, but separately and for different purposes. Egg yolks add richness, color, and emulsification to the batter. Egg whites, when whipped to stiff peaks, provide the structure and lift that makes a soufflé rise so dramatically. It’s crucial that your eggs are fresh and at room temperature for optimal whipping volume. Separating the eggs cleanly is also vital – even a tiny speck of yolk in the whites can prevent them from whipping properly.
- 1 teaspoon pure vanilla extract: Vanilla extract enhances the chocolate flavor, adding depth and complexity. Pure vanilla extract is always recommended over imitation vanilla for the best flavor. A good quality vanilla extract will make a noticeable difference in the final taste of your soufflé. You could also experiment with other flavorings like a pinch of instant espresso powder to deepen the chocolate notes, or a hint of orange zest for a citrusy twist.
- 1/8 teaspoon salt: Salt is a flavor enhancer, even in desserts. It balances the sweetness and intensifies the chocolate flavor. Just a small amount is needed. Don’t skip the salt; it makes a significant difference in the overall taste profile.
- 1/8 teaspoon cream of tartar: Cream of tartar is an acid that stabilizes egg whites, helping them whip to a greater volume and hold their stiff peaks for longer. It also contributes to a finer, more stable meringue, which is crucial for a successful soufflé. If you don’t have cream of tartar, you can substitute a tiny pinch of lemon juice or white vinegar, but cream of tartar is preferred for its subtle effect.
- 3 tablespoons granulated sugar: Sugar not only adds sweetness but also helps to stabilize the egg whites when whipped, creating a glossy and stable meringue. Granulated sugar is ideal for whipping egg whites. The sugar should be added gradually to the egg whites after they have started to form soft peaks, ensuring it dissolves properly and doesn’t weigh down the meringue.

For Preparing the Ramekins:
- 1 tablespoon unsalted butter, extra soft: Soft butter is used to grease the ramekins, preventing the soufflés from sticking and ensuring they rise evenly. Extra soft butter is easier to spread evenly and smoothly inside the ramekins. Make sure the butter is truly soft, but not melted.
- 4 teaspoons granulated sugar: Sugar is used to coat the buttered ramekins. This not only adds a delicate sweetness to the edge of the soufflé but also provides a textured surface for the batter to grip onto, helping it climb up the sides of the ramekin and rise beautifully. Granulated sugar is ideal for this purpose because of its slightly coarse texture.

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Instructions

Melt the Chocolate and Butter: This is the first step in building the rich, flavorful base of our soufflé. You have two options for melting the chocolate and butter: a double boiler or the microwave.
- Double Boiler Method: Fill a saucepan with about an inch of water and bring it to a simmer over medium heat. Place a heatproof bowl (glass or metal) on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chopped semi-sweet chocolate and the butter pieces to the bowl. The gentle steam from the simmering water will melt the chocolate and butter slowly and evenly, preventing scorching. Stir occasionally with a spatula or whisk until both are completely melted and smooth. Remove the bowl from the heat and let it cool slightly for 3-5 minutes. This cooling period is crucial to prevent the hot chocolate mixture from cooking the egg yolks in the next step.
- Microwave Method: Place the chopped semi-sweet chocolate and butter pieces in a microwave-safe bowl. Microwave in 20-second increments, stirring well after each interval. This is important to prevent the chocolate from overheating and burning. Continue microwaving and stirring until the chocolate and butter are fully melted and smooth. Be patient and microwave in short bursts to avoid overcooking. Once melted, let the mixture cool for 3-5 minutes.

Whisk in Yolks and Flavoring: Now we incorporate the richness of the egg yolks and the aromatic vanilla extract into our melted chocolate mixture.
- Add the egg yolks, vanilla extract, and salt to the slightly cooled melted chocolate mixture. Whisk everything together vigorously until the mixture is smooth, glossy, and well combined. Ensure there are no streaks of yolk remaining. The yolks will emulsify with the chocolate and butter, creating a velvety smooth batter. Set this bowl aside.

Beat the Egg Whites: This is arguably the most critical step in making a successful soufflé. Properly whipped egg whites are what provide the lift and airy texture.
- Ensure you are using a clean, dry glass or metal bowl. Any trace of grease or moisture can prevent the egg whites from whipping properly. Place the egg whites and cream of tartar in the bowl. Using an electric mixer (handheld or stand mixer) fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form. This should take approximately 2 minutes. Soft peaks are when the whites are voluminous and foamy, and when you lift the whisk, the peaks gently curl over at the tip.
- Once soft peaks have formed, slowly add the granulated sugar, one tablespoon at a time. Beat for about 5 seconds between each addition to allow the sugar to dissolve properly. Continue beating on high speed until stiff, glossy peaks form. Stiff peaks are when the whites are firm, hold their shape, and when you lift the whisk, the peaks stand straight up without drooping. Be careful not to overbeat the egg whites, as this can make them dry and grainy, and your soufflé might be less tender. Stop beating as soon as stiff, glossy peaks are achieved.

Fold the Egg Whites into Chocolate: This delicate step requires gentle handling to preserve the airiness of the whipped egg whites.
- Take about one-third of the whipped egg whites and gently fold them into the chocolate mixture using a large spatula or rubber scraper. Folding means gently cutting down through the mixture, across the bottom of the bowl, and up the side, turning the bowl as you go. This first addition of egg whites will lighten the chocolate mixture, making it easier to incorporate the rest.
- Add the remaining egg whites in two more additions, folding gently but thoroughly after each addition until just combined. Be careful not to overmix, as this will deflate the egg whites and result in a flat soufflé. You want to incorporate the egg whites fully, but maintain their volume and airiness. The batter should be light, airy, and evenly colored.

Chill the Batter: A brief chilling period helps to firm up the batter slightly, making it easier to handle and helping the soufflés rise more evenly in the oven.
- Cover the bowl of soufflé batter loosely with plastic wrap or a clean kitchen towel and refrigerate for 5-10 minutes while you preheat the oven and prepare the ramekins. This short chilling time is not mandatory, but it can be beneficial, especially if your kitchen is warm.

Preheat the Oven: Proper oven temperature is crucial for soufflé success.
- Adjust the oven rack to the lower third position. This helps to prevent the tops of the soufflés from browning too quickly before the inside is fully cooked. Preheat your oven to 400°F (204°C). Make sure your oven is accurately preheated before you place the soufflés inside.

Prepare the Ramekins: Properly prepared ramekins are essential for even rising and easy release of the soufflés.
- Take four 6-ounce oven-safe ramekins. Using your fingers or a pastry brush, generously brush the inside of each ramekin with the extra soft unsalted butter. Ensure you coat the bottom and sides of each ramekin completely.
- Sprinkle about 1 teaspoon of granulated sugar into each buttered ramekin. Rotate and tilt the ramekin to coat the buttered surfaces evenly with sugar. Tap out any excess sugar. This sugar coating provides a textured surface for the soufflé batter to climb and also adds a delicate caramelized edge to the finished soufflé.
- Place the prepared ramekins on a baking sheet. This makes it easier to transfer the soufflés to and from the oven, and also helps to distribute heat evenly during baking.

Fill the Ramekins: Evenly filled ramekins ensure uniform baking and rising.
- Spoon the soufflé batter evenly into the prepared ramekins, filling them almost to the top, leaving a little space for expansion.
- Smooth the tops of the batter in each ramekin with a knife or icing spatula to create a level surface. This helps the soufflés rise evenly.
- Run a knife or your thumb around the inside rim of each ramekin, creating a slight gap between the batter and the ramekin edge. This technique, known as “scoring,” encourages the soufflé to rise straight up and prevents it from sticking to the sides and potentially rising unevenly or cracking.

Bake the Soufflés: Baking time and temperature are critical for achieving the perfect texture.
- Place the baking sheet with the ramekins in the preheated oven. Immediately reduce the oven temperature to 375°F (191°C). This initial high heat helps the soufflés to rise rapidly, and then lowering the temperature allows them to cook through without burning.
- Bake for 13-14 minutes, or until the edges of the soufflés are set and the center is still slightly jiggly when gently tapped. The soufflés should have risen dramatically and be beautifully golden brown. Do not overbake, as this will make them dry. It’s better to slightly underbake than overbake a soufflé, as they will continue to cook slightly after being removed from the oven.

Serve Immediately: Soufflés are best enjoyed immediately, as they will begin to deflate shortly after being removed from the oven.
- Remove the baking sheet from the oven. Serve the soufflés immediately, plain or with optional toppings. The soufflés will begin to deflate within minutes, but they will still retain their soft, melt-in-your-mouth texture and incredible flavor.
- If desired, dust the tops of the soufflés with powdered sugar just before serving for a classic touch. You can also serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce for extra indulgence.

Store Leftovers (Optional): While soufflés are best fresh, leftovers can be stored.
- If you have any leftover soufflés, store them in the refrigerator in airtight containers for up to 3 days. However, be aware that they will deflate and lose their airy texture. To reheat, you can gently warm them in a low oven (around 300°F or 150°C) for a few minutes, but they will not regain their original risen state. They will still be delicious, but more like a rich chocolate pudding.

Nutrition

Serving Size: One Normal Portion
Calories: 250 kcal