Ingredients
Chocolate Base
- ½ cup bittersweet chocolate chips (3 oz)
- 3 tablespoons milk
- ½ tablespoon unsalted butter (plus extra for greasing ramekin)
- 1 large egg yolk (about 30g)
- 1 teaspoon vanilla extract
Meringue
- 2 large egg whites (about 62g)
- 3 tablespoons granulated sugar (plus extra for dusting)
- 1 teaspoon white vinegar (or ¼ teaspoon cream of tartar)
Instructions
- Prepare the ramekin: Preheat your oven to 375°F (190°C). Lightly grease the baking ramekins with butter, then dust them with granulated sugar. Tap out any excess sugar and wipe the rims clean to ensure the soufflé rises evenly.
- Make the chocolate base: Combine the bittersweet chocolate chips, milk, and butter in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler). Stir constantly until the chocolate and butter melt into a smooth mixture. Remove from heat and allow it to cool until warm to the touch.
- Add egg yolk and vanilla: Stir the egg yolk and vanilla extract into the cooled chocolate mixture until fully combined. Set aside for later.
- Prepare the meringue: In a clean mixing bowl, place the egg whites along with the white vinegar or cream of tartar. Beat on medium speed until the whites become foamy.
- Incorporate sugar into meringue: Gradually add the granulated sugar, a little at a time, while continuing to beat. Increase the speed to medium-high and beat until stiff peaks form. The meringue should stand firmly when the beaters are lifted. You can pause the mixer between sugar additions to ensure even mixing.
- Fold meringue into chocolate base: In three parts, gently fold a third of the meringue into the chocolate mixture using a rubber spatula and a ‘J’ motion to combine without deflating the mixture. Repeat until all meringue is incorporated and batter is smooth.
- Bake the soufflé: Pour the batter into the prepared ramekin(s). Bake in the preheated oven at 375°F for about 20 minutes if using one ramekin, or approximately 15 minutes if using two smaller ramekins. Avoid opening the oven during baking to prevent the soufflé from collapsing. Using an oven thermometer is recommended to maintain accurate temperature.
- Serve immediately: Enjoy the soufflé right away, optionally topped with powdered sugar, whipped cream, ice cream, fresh fruits, or chocolate ganache for an extra indulgent touch.
Notes
- Ensure the ramekin rims are clean and free of batter to help the soufflé rise evenly.
- Use an oven thermometer to keep the oven temperature steady at 375°F throughout baking.
- Do not open the oven door while baking to avoid soufflé collapse.
- Fold the meringue gently to maintain its airiness for the perfect soufflé texture.
- Serve the soufflé immediately as it will deflate quickly once out of the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
