Make Ahead Chocolate Souffle Recipe
Easy Chocolate Souffle Recipe
This author recently discovered a great cookbook called Helen Nash's New Kosher Cuisine. I highly recommend it for a variety of recipes and tips. However, one of the best recipes I found in her cookbook was for Apricot Souffle. This was so delicious and light that I simply had to go on to try her recipe for Chocolate Souffle.
The recipe for Chocolate Souffle is one of the easiest I've personally ever found. It also has the added bonus of being able to be "held" in the refrigerator until time to bake. This is a fabulous recipe for entertaining as you can prepare it ahead, simply cover it with plastic wrap and stick in the fridge.
All that is required is for you to preheat the oven. The souffle does not have to come to room temperature to be popped into the oven. Bake for the required time and you have a delicious, light and tasty dessert in minutes.
The recipe did not state precisely how long the souffles can be refrigerated. I personally would guess that perhaps 8 hours might be the maximum, though experimentation could prove me wrong. I generally prep my desserts a few hours before and that is what I did with this recipe.
Be sure and check out my suggested tweaks and/or variations. This recipe is a must keep, however, any way you make it.
Once you try this souffle recipe, you'll be convinced. Try another great light dessert souffle like Apricot Souffle.
Ingredients for Chocolate Souffle
- Unsalted margarine or butter, or walnut oil, cooking spray
- 1/3 cup sugar, or healthier sugar substitute
- 2 tablespoons sugar, or healthier sugar substitute
- 3 large eggs, separated
- 2 ounces semisweet chocolate, or other baking chocolate
- 1/4 teaspoon cream of tartar
- Grand Marnier 1/2 tablespoon, optional (or other liqueur)
Instructions for Make Ahead Chocolate Souffle
- Grease six 1/2-cup ramekins (or 1-quart souffle dish) with margarine, butter or walnut oil. You can also spray with cooking spray for baking if desired. Sprinkle with 2 tablespoons sugar or sugar substitute in 1 ramekin or souffle dish. Turn to coat. Tap out excess into next ramekin. Place ramekins if using on a large cookie sheet or jelly roll pan.
- Melt chocolate in the top of a double boiler. Set aside to cool slightly.
- Beat egg yolks only with electric mixer using the balloon whisk attachment. Beat for about 5 minutes at medium speed gradually adding in 1/3 cup less 1 tablespoon sugar. The egg yolk portion should be pale and bubbly.
- Beat in the melted chocolate at low speed. Remove from the mixing bowl and place in another large bowl. Set aside.
- Make sure mixing bowl and beater are thoroughly washed. Place egg whites in mixing bowl and beat with balloon whisk attachment until foamy.
- Add cream of tartar, remaining 1 tablespoon of sugar and liqueuer if using and beat until the egg whites are stiff and have glossy peaks.
- Using a rubber spatula, fold 1/4 of the egg white mixture into the chocolate mixture. Stir carefully. Do not overmix. Pour the chocolate mixture into the egg white mixture and fold in using a figure-of-8 motion until ingredients are well combined. Again, do not overmix.
- Gently spoon the batter into the ramekins or souffle dish. Cover with plastic wrap and place in refrigerator until ready for baking.
- Preheat oven to 350 degrees. Place the ramekins on the cookie sheet or the souffle dish on the middle rack of the oven and bake until the center is almost set but not quite--about 14-15 minutes for ramekins, souffle dish for 20 minutes. NOTE: This is right from the refrigerator to the oven.
MAKE AHEAD CHOCOLATE SOUFFLE TIPS AND TRICKS
- Separate eggs when cold for best results
- Let egg whites come to room temperature before beating
- Be sure that mixing bowl and beaters are always squeaky clean and dry for best results when beating egg whites
- Beat egg whites until foamy--add cream of tartar as directed for best results
- Be sure and add chocolate slowly and beat well after adding to egg yolks
- Preheat oven to correct temperature
- Follow directions for baking--ramekins versus souffle dish
- Souffles usually will keep at least 10 minutes in the oven but turn off the oven to avoid over-baking
- Don't open the oven door when souffles are baking
- Souffles are best served fresh from the oven for presentation
- Try other additions though keep it in small quantities as extra liquid that you can't remove will take longer to bake and additions that are too heavy will weigh down the souffle
STEP BY STEP INSTRUCTIONS FOR MAKE AHEAD CHOCOLATE SOUFFLE
STEP 1: Melt chocolate in a double boiler.
STEP 2: Grease and lightly sugar coat ramekins (or souffle dish). Set aside.
STEP 3: Beat 3 egg yolks until pale yellow and foamy.
STEP 4: Gradually add in melted chocolate and blend until combined. Set aside. Clean mixing bowl and balloon whisk thoroughly.
STEP 5: In clean mixing bowl, beat egg whites with cream of tartar until stiff peaks form.
STEP 6: Fold half of the egg whites into the chocolate mixture gently.
STEP 7: Fold chocolate mixture back into the rest of egg whites.
STEP 8: Place ramekins or souffle dish on large baking sheet. Gently spoon chocolate souffle mixture into prepared dishes--fill evenly.
STEP 9: Cover with plastic wrap and place in fridge until ready to bake.
STEP 10: Preheat oven. Bake ramekins at 350 degrees for allotted time. Let sit in oven with temperature turned off up to 10 minutes. Serve and enjoy!
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