Chocolate souffle

Chocolate souffle (or soufflé in Slovenian) is a famous French confection that always enchants.

Its name comes from the French verb souffler, which means to puff up, and the fact that it puffs up during baking, making it very light and airy, is what soufflé lovers love most. This classic of French cuisine enchants with its soft and frothy chocolate centre and a slight crispness around the edges. It is rightly hailed as a star by pastry chefs, as the preparation of soufflés is very delicate and they are certainly not one of the desserts that are easy to prepare. However, it is not so difficult that you cannot do it yourself.

If prepared correctly, it will rise beautifully and rise above the edge of the mould, thanks to its delicate and foamy texture. The key to a successful chocolate soufflé is to serve it as soon as possible. It is best to serve it as soon as it comes out of the oven, as the fluffy texture will cause it to sit down later.

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You can prepare souffles for any occasion, be it Valentine''s Day, Mother''s Day, a birthday or a wedding anniversary. It''s also a great occasion to serve when you have guests visiting and you want to impress them with your pastry skills.

Sweet or savoury

Souffle is one of those dishes that can be prepared in sweet or savoury versions. Chefs prepare it with dark, milk or white chocolate. The best chefs also make caramel, coffee and green tea flavoured souffles. Rum, coffee and raspberry liqueur can also be added for a slightly more adventurous taste.

But the most classic and best known is definitely the dark chocolate soufflé. It is most often served with a slightly sour sauce, such as raspberry sauce, but it is also great with a scoop of vanilla ice cream. Among savoury soufflés, the most famous is the delicious version of the soufflé with cheese.

Which chocolate is best for soufflés?

When making a soufflé, you need to be extremely careful about the ingredients you choose if you want it to be perfect. We need to use really good quality ingredients, this applies to flour, butter, eggs and of course chocolate. It is best if the chocolate has between 45% and 65% cocoa solids. We recommend BAM dark chocolate, which is of the highest quality and has around 55% cocoa solids.

Make a chocolate soufflé by adding BAM white chocolate or BAM spreads, or make it easier with BAM soufflé mix. Make soufflés using this recipe.