In this video, I won't just walk you through the steps-I dive deep into the techniques that ensure your soufflé is light, airy, and irresistibly smooth. Discover the importance of perfect egg whites, the trick to a smooth crème pâtissière base, and how to achieve that dramatic rise that makes soufflés so spectacular. I also share insights into the delicate balance of flavors that elevate your soufflé from good to extraordinary.
Hot Chocolate Soufflé Recipe
For the creme patisserie:
2 Tbsp (30g) AP flour
2 Tsp (10g) sugar
1/2 Tsp cornstarch
1 medium egg yolk
1 medium whole egg
4 Tbsp (60g) milk
1 Tbsp (15g) double cream
25g good-quality dark chocolate, preferably 70% cocoa solids, broken in pieces
1 Tbsp (8g) cocoa powder
For the egg whites:
6 medium egg whites
85g sugar
For the hot chocolate:
4 Tbsp (60g) double cream
50g good-quality dark chocolate, preferably 70% cocoa solids, broken into pieces
1 Tbsp (8g) cocoa
STEP 1
Preheat oven to 375F. Take four 200ml soufflé dishes and brush them completely with softened butter and then roll around sugar in the dishes. Chill the dishes while you prepare the soufflés.
STEP 2
For the crème patisserie, mix the flour, sugar and cornstarch. Put 1 egg yolk and 1 whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well. Add the cocoa, melted chocolate, milk and cream into a pan. Put it on heat until slightly thickened.
STEP 3
Make the hot chocolate mix: add milk, cocoa and melted chocolate and whisk vigorously until smooth.
STEP 4
Whisk the egg whites to soft peaks Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks.
STEP 5
Mix crème patisserie and ganache in a large bowl. Add this chocolate mixture into the egg whites. Carefully fold the mixture into the egge whites by folding the bottom onto to the top. Repeat until there is a smooth consistency.
STEP 6
Spoon the mixture into the dishes to fill them by three-quarters, then gently tap the dishes on the counter to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then take a palette knife and pull it across the top of each dish so the mixture is completely flat.
STEP 7
So mixture won’t stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Bake the soufflés for 15-17 mins.
STEP 8
The soufflés should have risen by about two-thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the center of each, then pour in the creme anglaise.
Vanilla Creme Anglaise
5 egg yolks
100g sugar
500ml whole milk
250ml heavy cream
2 tsp vanilla extract
In a saucepan, whisk egg yolks and sugar together until smooth. Add vanilla. Place on heat and stir often. Bring mixture up to about 165F and remove from heat. Set aside for the souffles.