The Chocolate Soufflé We're OBSESSED With
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- Опубликовано: 2 июн 2024
- This classic French Chocolate Souffle Recipe is a rich, decadent dessert that is light, airy, and bursting with chocolate flavor. Once you make this tried and tested recipe, you will fall in love.
GET METRIC MEASUREMENTS STEP-BY-STEP IMAGES, AND PRINT OUT THE RECIPE AT:
www.billyparisi.com/chocolate...
Ingredients for this recipe:
• 3 tablespoons softened unsalted butter
• 3 tablespoons bread flour
• 1 cup whole milk
• 1/3 cup sugar + 2 tablespoons
• ½ cup semi-sweet chocolate chips or bar cut into small pieces
• 4 large egg yolks
• 5 large egg whites
• ¼ teaspoon sea salt
• softened butter and sugar for ramekin greasing
• powdered sugar for garnish
Makes 4
Prep time: 25 minutes
Bake time: 22 minutes
Procedures:
1. Make the beurre manie by mixing and kneading together the softened butter with flour. Set it to the side.
2. Next, bring the milk and 1/3 cup of sugar to a boil in a medium-sized sauce pot.
3. Turn the heat to low and whisk in the beurre manie until no chunks remain and it is smooth.
4. Boost the heat back to high and bring the mixture to a boil while constantly whisking. The mixture will become very thick.
5. Next, turn the heat back down to low and occasionally whisk for 5 to 6 minutes or until the starchy flour taste is gone.
6. Transfer the mixture to a large mixing bowl, and cover with plastic. Set it to the side.
7. In the meantime, add the chocolate to a metal bowl and place over a medium-sized sauce pot 1/3 of the way filled with water simmering over low to medium heat and mix with a rubber spatula until melted. This only takes 2 to 3 minutes. See the video below on how to melt the chocolate in the microwave.
8. Whisk the melted chocolate into the thickened milk until combined. Cover it and set it aside again.
9. Separate the egg yolks from the egg whites into two separate bowls.
10. Whisk the vanilla and the egg yolks into the chocolate milk mixture. It will thin out a little bit. Place the bowl uncovered in the refrigerator.
11. Next, add the egg whites to a stand mixer with the whisk attachment and mix on high speed for 1 to 1:15 or until soft peaks are formed.
12. Pour in the 2 tablespoons of sugar and salt and continue mixing on high speed for 45 seconds to 1 minute or until stiff peaks are formed.
13. Add the whipped egg whites (meringue) into the chocolate bowl in 3 separate phases, gently folding them in until combined. Do not add the next batch of egg whites until the previous one is folded in. There should be no whites anywhere.
14. Heavily butter and sugar the ramekins on the inside and lip of the ramekin. Place them on a sheet tray lined with parchment paper.
15. Evenly distribute the batter between the ramekins. The batter should go right to the top.
16. Using an offset spatula or a butter knife, gently flatten out the batter. This does not need to be perfect.
17. Bake in the oven on a lower third rack at 375° no convection for 20 to 22 minutes or until the souffle has risen about 1-inch over the ramekin.
18. Garnish with your favorite toppings and serve immediately. 
Хобби
Nailed it chef, they look perfect!
Many thanks, sir.
Yum!
You had me salivating
That means I’m doing my job :-) thanks for watching
Beautifully done!
Thank you so kindly!!
❤ Thanx, Chef Billy Parisi, for the recipe and the instructions for making it. ❤
My pleasure! Thanks for watching!
😋 Looks Delicious
It’s pretty dang tasty and overloaded with chocolate flavor.
thank you for all the very useful explanations! love your channel!
Thanks for watching!
Also one of my all-time favorite desserts. I need to try this recipe! Thank you!
My pleasure! Thanks for watching!
That looks SO good and so pretty! But once you mentioned crème brûlée it forgot all about chocolate 😂 Thanks so much for these incredible videos ❤
But that wasn’t until all the way at the end of the video lol
¡Que deliciosa! Gracias por tus deliciosas y tan bien explicadas recetas, gracias a sus vídeos amo la cocina! ❤
Thanks for watching!
Is this fundamentally the same as a “roux method”. I kept having issues with developing a soufflé recipe and came across a roux option. Good to know another option is out there
Love your channel and cooking gear! I am awaiting my Dual Fuel 36'' with griddle this year and am so excited!!! Thank you for the tips on storing the batter for up to two days, I couldn't locate this info in several other videos I have watched on this and always wanted to serve this at a dinner party but shy'd away with timing concerns. Great info, great instructor! Thank you Chef.
Lovely 🌹🌹🌹🌹
💕💕💕💕💕💗Yum!
Any chance you'd mind explaining the difference to make the cheese version? I'm awful curious about the savoury version
Probably will be quite a while before a make another version of soufflé, sorry. Google?
Can you make this dairy/gluten free (gluten free flour)🤔😅❤
My mother's maiden name was Parisi. I'm curious, are you Albanian / Sicilian Arberesh?
How do you stay skinny
Moderation and the gym :-)