Fear Not the Chocolate Soufflé
Today: Don’t be scared of chocolate soufflé! Yossy has a classic recipe, plus three essential tips for success, to help you tackle the iconic dessert.
If the word soufflé has you quaking in your boots, you can now rest easy — with a few pointers, even the most nervous cook can pull off this decadent dessert.
At its very simplest, chocolate soufflé is made from a base of melted chocolate and egg yolks lightened with meringue and baked until tall and impressive. So basically, if you can melt chocolate and whip egg whites, you can make a soufflé.
Here are a few tips for success:
First, make sure all of your ingredients are room temperature, especially the eggs. Room temperature egg whites will whip up tall and strong and will provide structure for the soufflé.
Second, don’t peek in the oven while the soufflés are baking! Opening the oven will cause a draft that could make the soufflés fall, and fallen soufflés are sad.
Lastly, serve the soufflés immediately after they come out of the oven. The most important thing to know about soufflé is that it will wait for no one. When it comes out of the oven, it’s time to serve, so be ready to go. For extra richness, use a spoon to make a little pocket in the center of the soufflé and fill it with chocolate sauce and a scoop of vanilla ice cream.