Soufflé au Chocolat

Updated: Apr 27

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!



Soufflé au Chocolat

Makes 4 souffles


1 tablespoon butter, plus softened butter for ramekins

1/4 cup sugar, divided

1 tablespoon unbleached all-purpose flour

2/3 cup whole milk, room temperature

4 ounces good quality bittersweet chocolate, chopped

2 egg yolks, 3 egg whites, room temperature (no yolk in whites whatsoever)

2 teaspoons of a nice bourbon

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon cream of tartar

Confectioners' sugar for garnish


Heat oven to 375°F.

Coat four 3 1/2-inch ramekins generously with softened butter, 2 tablespoons sugar. Refrigerate.

In a medium saucepan over medium heat melt 1 tablespoon butter. Add flour, whisking till combined, about 2 minutes. Add milk, whisking till mixture thickens, about 3 minutes. Remove pan from heat, add chocolate, wait one minute, stir. Add egg yolks, bourbon, cayenne, salt, whisk to combine.

In very clean medium bowl add egg whites and cream of tartar and whisk or beat with hand mixer till foamy. While beating, slowly add two tablespoons sugar till soft to firm peaks form. (See next page.) Fold 1/4 of the egg whites gently into chocolate. Add the rest of egg whites, folding in completely but gently so as not to lose the volume.

Divide batter equally between the four ramekins, place on baking sheet, bake 11 to 14 minutes till soufflés rise.

Serve immediately with a dusting of confectioners' sugar.

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