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.

5 stars from 2 ratings of Make Ahead Chocolate 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

  1. 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.
  2. Melt chocolate in the top of a double boiler. Set aside to cool slightly.
  3. 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.
  4. Beat in the melted chocolate at low speed. Remove from the mixing bowl and place in another large bowl. Set aside.
  5. Make sure mixing bowl and beater are thoroughly washed. Place egg whites in mixing bowl and beat with balloon whisk attachment until foamy.
  6. 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.
  7. 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.
  8. Gently spoon the batter into the ramekins or souffle dish. Cover with plastic wrap and place in refrigerator until ready for baking.
  9. 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


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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!



Souffle Poll

Have you ever made a souffle?

  • No way--they are too hard to make.
  • Yes and I've had great success!
  • Yes and they've been disasters.
  • No but I think I could do this one!
See results without voting

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Comments 12 comments

akirchner profile image

akirchner 3 years ago from Central Oregon Author

Rhonda--gosh that sounds awful--I can't believe you are still without the comforts of home and hearth--and thinking about making a chocolate souffle. Sending you all my best for an end to this madness.


toknowinfo profile image

toknowinfo 3 years ago

I am embarrassed to say that I have only made chocolate souffle by a packaged mix. You made it seem very easy and when I get my gas, my heat, and hot water back and I have recuperated from the hurricane, this might just be the first thing I make.


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Thanks for stopping by, Virginia--I imagine it would work well with sugar substitute or other kinds of sugars. I did not try it but great idea and should have added that above as a possibility too.


VirginiaLynne profile image

VirginiaLynne 3 years ago from United States

Love this recipe. I've made mousse before but never tried baking it. This looks light and great. Have you tried it with the sugar substitute? If so, I'd love to know how it worked. I may try that myself. You are right that the eggs beat better at room temperature, but in a pinch you can do them cold. Video is really terrific. I like the slideshow technique. Vote up and definitely pinned!


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Thanks, Tebo--I do like to have fun~


tebo profile image

tebo 3 years ago from New Zealand

I have never tried to make a souffle before, but these look lovely and the recipe does seem reasonable easy. The series of photos are great and so is the music.


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Om--no kidding on simple--and no way Jose with the Griffster and chocolate--that I have yet to experience and hoping (and praying) he never gets into that as I'm sure it'd be a quick trip to the vet with the way he gobbles up quantity over quality!

He did participate though in the dancing part with the cook~ He is my kitchen companion whether I like it or not as he waits (and prays) for anything to drop to his level....or be left for 5 seconds while the cook is distracted~!


Om Paramapoonya profile image

Om Paramapoonya 3 years ago

I knew I shouldn't read this when my stomach is empty. *sigh* What a great video and recipe. All the pics look delightful! I also love that the recipe requires only 7 simple ingredients. Did you let Griff have any? lol


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Very hilarious, BJ~ Please make a video so that we may all enjoy your version....me thinks it is the easier one!


drbj profile image

drbj 3 years ago from south Florida

Your instructions via video and photos are so explicit, Audrey, if you'll forgive my using that term, that even I could succeed making this chocolate souffle. But I think I need a little coaching to succeed.

I followed your tip: 'Separate eggs when cold for best results.' I went outside without my coat until I was thoroughly chilled before I separated the eggs. Dunno if that helped.

Then I had a problem with another tip: 'Be sure and add chocolate slowly.' So I did just that - I ate all the chocolate very s-l-o-w-l-y.

That's when I gave up. But I plan to try again as soon as I purchase more chocolate. :)


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Hi SJ: Scott Wesley does the singing--it's a sample of the song Open Eyes I think. The egg white thing is key I think from personal experience too. If you crack them and separate when they are cold--success--but then let them warm up before beating them. It seemed to work like a charm!


seanorjohn profile image

seanorjohn 3 years ago

Excellent. Really clear instructions. I'm sure iot tastes as good as it looks.Didn't realise egg whites had to be room temperature. This is probably why I messed up years ago and gave up. Who is singing on the video?

Voted up and useful.

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