Chef John's Chocolate Souffl?

Feeling fancy? Chocolate souffl? is easier to make than you think! This restaurant-worthy chocolate souffl? recipe will impress even your pickiest dinner guests.

How to Make Chocolate Souffl?

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Chocolate Souffl? Ingredients

These are the ingredients you'll need for Chef John's top-rated chocolate souffl? recipe:

· Butter: This rich chocolate souffl? starts with butter.· Sugar: White sugar balances the bitterness from the dark chocolate.· Chocolate: Use 70% dark chocolate for the richest flavor.· Flour: All-purpose flour creates structure.· Milk: Use full-fat milk — and make sure it's cold.· Salt: A pinch of salt enhances the flavors of the other ingredients.· Cayenne: A pinch of cayenne, meanwhile, adds complexity and depth.· Eggs: You'll need one egg yolk and two egg whites.· Cream of tartar: Cream of tartar strengthens the egg whites.

How Do You Make Chocolate Souffl??

Here's a brief overview of what you can expect when you make chocolate souffl? at home:

1. Preheat the oven, then prep the ramekins with butter and sugar.2. Melt the chocolate in a double boiler.3. Melt the butter, then whisk in the flour. Whisk in the cold milk.4. Combine the milk mixture with the chocolate. Mix in the salt, cayenne, and egg yolk.5. Whisk the egg whites and cream of tartar together. Whisk in the sugar6. Gradually fold the egg white mixture into the chocolate mixture.7. Divide the batter between ramekins and bake until the souffl?s are puffed.

Tip from Chef John: If you want to use some liquor, add it to the milk and flour mixture after turning off the heat. Rum, coffee, orange, or raspberry liqueur all work beautifully.

How to Serve Chocolate Souffl?

Serve this chocolate souffl? plain, with chocolate ganache, or with a dusting of confectioners' sugar or cocoa powder.

Can You Make Chocolate Souffl? Ahead of Time?

You can make the batter up to two days in advance. Store it in the fridge in an airtight container. About half an hour before you plan to serve the souffl?, divide the batter between the ramekins and bake according to the recipe.

Cookdap Community Tips and Praise

“Never made souffl? before, but I think they turned out well,” says hcheatherclements. “My husband said it was like eating clouds!”

“This is a good recipe,” according to Beth C. “It only rose slightly above the rims because I used a muffin pan. Melting chocolate can be done with a microwave for a quicker process.”

“Absolutely fantastic,” raves Kathy. “Restaurant-quality with little time and effort. Will surely make it again. I made souffl?!”