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Chocolate souffle recipe

Chocolate souffle recipe

(2)

Preparation time: 45 min
Difficulty:
Number of ingredients: 9

Alongside creme brûlée, the chocolate soufflé is one of the most adored luxury French desserts. However, because it seems like a difficult dessert (perhaps because of the name itself), most beginner pastry chefs don't realise that the preparation sounds much more daunting than it actually is.

You may be surprised to learn that a chocolate soufflé requires only 7 basic ingredients and takes about 45 minutes from start to finish. If you like, you can make it even easier with our BAM Chocolate Souffle Mix. Whichever option you choose, it is very important to use real chocolate. A chocolate soufflé is only as good as the chocolate you use. We will use BAM dark chocolate, which adds just the right bitter-chocolate flavour to the chocolate soufflé with its authentic cocoa flavour.

Further tips on how to prepare the soufflé can be found here.

If you prefer, you can also make a chocolate soufflé with BAM white chocolate or a soufflé with raspberry puree. You can add fruit to the soufflé recipe or spice up the flavour with BAM spreads. Alternatively, you can also make fluffy souffle pancakes instead of chocolate souffle.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Chocolate souffle recipe

Preparation time: 45 min
Difficulty:
Number of ingredients: 9

Ingredients:

ingredients:

60 g unsalted butter, cut into pieces
115 g BAM dark chocolate
3 large eggs
1 teaspoon BAM vanilla paste
pinch of salt
a pinch of cream of tartar
or BAM chocolate souffle mix

for greasing the souffle baking pan:

15 g room temperature butter
15 g sugar

Instructions:

preparation process:

1. Step Melt the chocolate and butter over a water bath. Add the egg yolks, BAM vanilla paste and salt to the chocolate mixture.

2. Step In a separate medium sized glass or metal bowl, whisk the egg whites and the cream of tartar at high speed until soft peaks form, about 2 minutes. While beating on high speed, slowly add the sugar in three batches: 1 tablespoon at a time, beating for at least 5 seconds before adding the next tablespoon. Once all the sugar has been added, whisk for about 2 minutes more, until firm and shiny peaks form.

3. Step Slowly and gently fold the egg white mixture into the chocolate mixture. It's best to do this in three separate batches, combining each one completely before folding in the second.

4. Step Refrigerate the prepared mixture for five to ten minutes while you preheat the oven and prepare the pans in which the chocolate soufflé will be baked.

5. Step Set the oven rack to the lower third position and preheat the oven to 200°C. Once the oven is preheated, prepare the baking cups. Brush them with a generous layer of softened butter. Sprinkle with granulated sugar, then turn each dish over to make a sugar coating on all sides of the dish. Discard the excess sugar.

6. Step Divide the batter evenly between the cups. Smooth the surface with a knife or icing paddle. Using a knife, icing paddle or your thumb, circle the edge at the top to create a 'channel' between the chocolate mixture and the edge of the cup. If you are going to use BAM Chocolate Soufflé Mix, follow the instructions on the product packaging.

1. Step

Order ingredients with a 10% discount:

Premium BAM baking products.

Dark chocolate drops, 250 g

5,50 €

Chocolate Souffle Mix, 250 g

4,90 €

Discount on products used in the recipe - 10%:

-1,04 €

Total:

9,36 €

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Chocolate souffle recipe

Preparation time: 45 min

Difficulty: 3

Number of ingredients: 9

Further tips on how to prepare the soufflé can be found here.

Ingredients:

ingredients

60 g unsalted butter, cut into pieces
115 g BAM dark chocolate
3 large eggs
1 teaspoon BAM vanilla paste
pinch of salt
a pinch of cream of tartar
or BAM chocolate souffle mix

for greasing the souffle baking pan

15 g room temperature butter
15 g sugar

Instructions:

preparation process

1. Korak

Melt the chocolate and butter over a water bath. Add the egg yolks, BAM vanilla paste and salt to the chocolate mixture.

2. Korak

In a separate medium sized glass or metal bowl, whisk the egg whites and the cream of tartar at high speed until soft peaks form, about 2 minutes. While beating on high speed, slowly add the sugar in three batches: 1 tablespoon at a time, beating for at least 5 seconds before adding the next tablespoon. Once all the sugar has been added, whisk for about 2 minutes more, until firm and shiny peaks form.

3. Korak

Slowly and gently fold the egg white mixture into the chocolate mixture. It's best to do this in three separate batches, combining each one completely before folding in the second.

4. Korak

Refrigerate the prepared mixture for five to ten minutes while you preheat the oven and prepare the pans in which the chocolate soufflé will be baked.

5. Korak

Set the oven rack to the lower third position and preheat the oven to 200°C. Once the oven is preheated, prepare the baking cups. Brush them with a generous layer of softened butter. Sprinkle with granulated sugar, then turn each dish over to make a sugar coating on all sides of the dish. Discard the excess sugar.

6. Korak

Divide the batter evenly between the cups. Smooth the surface with a knife or icing paddle. Using a knife, icing paddle or your thumb, circle the edge at the top to create a 'channel' between the chocolate mixture and the edge of the cup. If you are going to use BAM Chocolate Soufflé Mix, follow the instructions on the product packaging.

1. Korak

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Milk chocolate drops, no added sugar, 250 g

Small BAMbastic Pack of Chocolates (3 x 250 g)

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Milk chocolate drops, no added sugar, 250 g

Small BAMbastic Pack of Chocolates (3 x 250 g)

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Milk chocolate drops, no added sugar, 250 g

Small BAMbastic Pack of Chocolates (3 x 250 g)

Coconut protein spread, 200 g

Chocolate souffle recipe

Chocolate souffle recipe

Ingredients: