Chef Tejasvi decodes the Chocolate Souffle!

Chef Tejasvi decodes the Chocolate Souffle!

Posted by All Things Chocolates on

All Things Chocolate Soufflé

Ingredients

Method

Now we all know how intimidating making a souffle may seem but if you follow all the steps that I’ve mentioned below to the T, it’s going to be a cake walk for you. 

  • Start by preheating your oven at 190 C. 
  • Grease 6 ramekins generously with butter and coat it with a sprinkling of caster sugar. Please remember when you are greasing it with butter angle the brush upwards this will help the souffle to glide up. I was given this advice by French chef who made a kickass souffle for me and my father at a restaurant in Paris. I swear by this advice. Now with the help of your thumb clean the rim of your ramekin this will allow the souffle to rise above the ramekin.
  • Take a saucepan and start adding flour, 2 tablespoons of sugar and salt. Start pouring the milk very slowly and start incorporating it with the dry in ingredients. You want a smooth paste with no lumps. Now place the pan on medium to low flame  and start whisking it till it thickens. 
  • Remove it from the heat and add the chocolate chunks. Let the chocolate melt with the heat of the pan without mixing it yet. This will take a min or so.
  • Once the chocolate has melted start mixing it with a spatula. If you feel the mixture is very thick then just add 3 teaspoons of milk and adjust the consistency. We want a smooth flowy consistency.
  • Add the yolks to the chocolate mixture and mix with the spatula till everything is well combined.
  • In another clean large bowl whip up the egg whites till it’s got stiff peaks. 
  • Start by folding 1/3 of the fluffed up egg whites into the chocolate mixtures and then fold in the rest very gently without knocking out a lot of air from the egg white. Please use a rubber spatula or a metal spoon to do this.
  • Pour in the batter into your greased ramekins and place them on a baking tray. 
  • Bake at 190 C for 17mins exactly. DO NOT OPEN THE OVEN DOOR while the souffle is baking. 
  • Once baked, dust some icing sugar on top and serve hot. 

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