Tonight, I have been craving for something sweet and chocolaty. So, I decided to make a chocolate soufflé since these are the ingredients I currently have in stock. Also, I used low fat milk because that was all I had and it turned out fine. Regular milk would possibly make this soufflé a little more rich in flavor. I hope you enjoy this, my little sister and I loved them!
Chocolate Soufflé
Yield: 6 (3/4 Cup Ramekins) Servings
Ingredients:
70g – Unsalted Butter
90g – Bread Flour
8 oz – Milk
60 – Egg Yolk
1 oz – Rum
25g – Unsweetened Cocoa Powder
180g – Egg Whites
160g – Granulated Sugar
Unsalted butter for greasing
Granulated sugar for garnishing
Procedure
1. Lightly grease 6 ramekins with butter and dust with sugar.
2. For cocoa pastry cream, in a small bowl, combine egg yolk, rum, and unsweetened cocoa powder and whisk until well blended, set aside.
3. In a medium sauce pan, melt the butter over low heat, sprinkle the flour and stir with wooden spoon until it becomes a paste.
4. Pour the milk and whisk until thickened. Cook until it comes to a boil, turn off the heat and set the cocoa pastry cream aside to cool. Whip the egg whites until foamy and soft peaks. Gradually add the sugar and continue to whip until stiff peaks form.
5. Spoon about 1/3 of the egg whites into the cocoa pastry cream. Use a rubber spatula, fold gently. Make sure you’re not stirring.
6. Then fold the remaining egg whites just until well blended. Scrape the batter into the prepared dish about almost full. Pour hot water into the pan to reach 1/3 height of the pan. Bake until the soufflé is puffed and the top is browned (15 -20 minutes, depending on your oven).
Chocolate Soufflé
Yield: 6 (3/4 Cup Ramekins) Servings
Ingredients:
70g – Unsalted Butter
90g – Bread Flour
8 oz – Milk
60 – Egg Yolk
1 oz – Rum
25g – Unsweetened Cocoa Powder
180g – Egg Whites
160g – Granulated Sugar
Unsalted butter for greasing
Granulated sugar for garnishing
Procedure
1. Lightly grease 6 ramekins with butter and dust with sugar.
2. For cocoa pastry cream, in a small bowl, combine egg yolk, rum, and unsweetened cocoa powder and whisk until well blended, set aside.
3. In a medium sauce pan, melt the butter over low heat, sprinkle the flour and stir with wooden spoon until it becomes a paste.
4. Pour the milk and whisk until thickened. Cook until it comes to a boil, turn off the heat and set the cocoa pastry cream aside to cool. Whip the egg whites until foamy and soft peaks. Gradually add the sugar and continue to whip until stiff peaks form.
5. Spoon about 1/3 of the egg whites into the cocoa pastry cream. Use a rubber spatula, fold gently. Make sure you’re not stirring.
6. Then fold the remaining egg whites just until well blended. Scrape the batter into the prepared dish about almost full. Pour hot water into the pan to reach 1/3 height of the pan. Bake until the soufflé is puffed and the top is browned (15 -20 minutes, depending on your oven).
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