Classic Chocolate Soufflé
Recipe by Everyday Food
A light, airy chocolate soufflé that looks impressive but is surprisingly easy. The recipe walks you through making a silky vanilla‑infused pastry cream, folding in a glossy chocolate base, and gently incorporating stiff‑peaked egg whites for maximum rise. Serve immediately for a dramatic, restaurant‑quality dessert.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
42m
Prep
32m
Cook
10m
Cleanup
1h 24m
Total
Cost Breakdown
Total cost:$6.16
Per serving:$1.03
Critical Success Points
- • Tempering the egg yolk mixture to avoid curdling
- • Achieving stiff, glossy peaks in the egg white meringue
- • Gentle folding to retain air
- • Baking without opening the oven door
Safety Warnings
- • Hot milk and boiling pastry cream can cause burns; handle with care.
- • Melted chocolate is very hot; avoid skin contact.
- • Raw egg whites are used; ensure they are fresh and the soufflé is baked through.
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