Among the most timeless French desserts, the soufflé stands as a true symbol of culinary elegance—a masterpiece that seems to have faded from modern menus. Once regarded as the gold standard of pastry perfection, this airy confection deserves a revival, especially on a day as romantic as Valentine’s Day.
While its reputation for being temperamental may seem intimidating, the soufflé is not as unattainable as it appears. With a little patience and precision, you can follow the recipe step by step and achieve stunning results right from your own kitchen.
This Valentine’s Day, wow your special someone with a dessert that embodies sophistication and indulgence. Not only will it delight their taste buds, but it will also earn you well-deserved bragging rights as you bring this classic back to life.
Quick tips for Soufflé Success:
-Now is the best time to practice mise-en-place and have all your tools and ingredients measured and ready to use.
-Have all of your ingredients at room temperature (eggs particularly)
-Do NOT open the oven while the soufflé bakes.
-You can make the soufflé mixture a day in advance while keeping it covered and chilled in the fridge.
What you will need:
4 to 6, 6 oz oven safe ceramic ramekins with straight sides
1 spatula + 1 wooden spoon
1 medium heatproof bowl
1 medium mixing bowl
1 small pot to use as double boiler
hand mixer
Ingredients:
8 oz bittersweet good quality chocolate finely chopped
3 large egg yolks
6 large egg whites
2 tbsp unsalted butter plus extra for greasing
½ cup sugar divided plus extra for greasing
1 tsp orange zest (Optional)
¼ teaspoon salt
Directions:
1. Preheat oven to 400 degrees
2. Grease ramekins with butter using a brush stroking upwards and dust with sugar.
3. Heat water over medium in a small pot and without touching the water, place the heat proof bowl with 2 tbsp butter and chopped chocolate. stir occasionally until smooth. Set aside and let cool
4. In another mixing bowl mix ¼ cup of sugar and egg yolks until the brightness of the yellow lightens and a smooth silky texture forms.
5. Pour the yolk mixture into the chocolate and fold until combined.
6. In a dry and clean bowl begin whisking the egg whites with the electric mixer until it begins to look white and frothy.
7. Gradually add ¼ cup of sugar (1 tsp at a time) and mix until stiff peaks form.
8. Gently fold in the egg white mix (one scoop at a time) onto the chocolate mix.
9. Pour batter into ramekins.
10. Place in the oven and turn the temperature down to 375.
11. Bake until the tops puff and look dry, around 18 minutes.
12. Remove from the oven and dust with powdered sugar.
13. Serve immediately with a berry garnish and an optional side of whipped cream or Crème anglaise.
Et voilà! Enjoy!