Belgian Chocolate Soufflé (Soufflé au Chocolat Belge)
Indulge in the rich and decadent flavors of Belgian chocolate with this exquisite Soufflé au Chocolat Belge. This classic Belgian dessert is sure to impress your guests and satisfy your sweet tooth.
Ingredients
- 6 oz Belgian dark chocolate, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup granulated sugar, divided
- 4 large eggs, separated
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Confectioners' sugar, for dusting
Instructions
- In a saucepan, melt the chocolate and butter over low heat, stirring until smooth. Remove from heat and set aside to cool.
- In another saucepan, whisk together the flour, milk, and half of the granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool slightly.
- Preheat the oven to 375°F (190°C). Butter four ramekins and dust with granulated sugar, tapping out any excess.
- Once the chocolate mixture has cooled, whisk in the egg yolks and vanilla extract.
- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining granulated sugar and continue to beat until stiff peaks form.
- Gently fold the chocolate mixture into the egg whites until no white streaks remain.
- Spoon the mixture into the prepared ramekins and smooth the tops with a spatula. Place the ramekins on a baking sheet and bake for 15-18 minutes, or until the soufflés have risen and set.
- Dust with confectioners' sugar and serve immediately.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 6g
- Fat
- 15g
Supplies
Ramekins Baking sheet
Tools
Saucepan Whisk Bowl Spatula
Serving suggestions
Serve the Soufflé au Chocolat Belge with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips & tricks
Be sure to fold the chocolate mixture into the egg whites gently to maintain the light and airy texture of the soufflé.
Cost
$15