This indulgent hot chocolate soufflé combines velvety ganache, dark chocolate crème pâtissière, and airy peaks for the a tried-and-true dessert showstopper.
Molten Hot Chocolate Soufflé
Ingredients
For the creme patisserie
- 2 tbsp all-purpose flour
- 2 tsp sugar
- ½ tsp cornstarch
- 1 egg yolk
- 1 whole egg
- 4 tbsp milk
- 1 tbsp heavy cream
- 25 g dark chocolate good-quality, preferably 70%, broken in pieces
- 1 tbsp cocoa powder
For the ganache
- 4 tbsp heavy cream
- 50 g dark chocolate good-quality, preferably 70%, broken in pieces
- 1 tbsp cocoa powder
For the egg whites
- 6 egg whites
- ⅓ cup sugar
Instructions
Prep the Ramekins
- Generously butter six 200ml ramekins, getting every nook and cranny. Chill them for 5 minutes to firm up the first coat. Then coat the inside of the ramekins with sugar. Swirl it around to coat the insides like a snow globe. Knock out the excess and put them back in the refrigerator to stay chilled.
Make the Crème Pâtissière
- In a mixing bowl, whisk together the flour, sugar, and cornstarch. Add the egg yolk and whole egg, and begin folding in half the dry mixture. Once you have a smooth, golden paste, blend in the rest.
- In a small saucepan, heat the milk and cream just until you see a lazy bubble or two at the edges—don’t let it boil. Pull it off the heat and stir in the chocolate. It will melt slowly, seductively, into the cream. Once fully melted, pour the warm chocolate milk in a thin stream into your egg mixture, whisking constantly.
- Return everything to the pan and cook over low heat. Stir patiently and continuously until it thickens into a smooth custard—it should feel like a soft pudding and smell like warm, melted truffles. Let cool, giving it a whisk now and then to keep it silky.
Make the Ganache
- In another small saucepan, bring the cream to a gentle simmer. Turn off the heat and add in the chocolate. Stir until it melts into a glossy pool. Sift in the cocoa powder and mix until smooth and luscious. Let it sit to cool slightly.
Whip the Egg Whites
- Whisk the egg whites until soft peaks form—cloud-like and billowy, but not dry. Slowly sprinkle in the sugar while whisking. You’re looking for stiff, glossy peaks that hold their shape like a snowy mountain top.
Combine Mixtures
- In a large bowl, mix together your crème pâtissière and ganache until they become one deep, dark, chocolatey base. Stir in 2 tablespoons of whipped egg whites to loosen it up. Then, ever so gently, fold in the remaining egg whites in two or three additions. You want to keep as much air in the batter as possible—think of folding clouds into chocolate.
Fill and Smooth
- Remove the ramekins from the refrigerator. Spoon the mixture into the prepared ramekins, filling them to the brim. Give each ramekin a gentle tap on the counter to release any sneaky air bubbles. Level the tops with a palette knife and run your thumb around the inner rim to remove anything on the edge of the dish. This will help the soufflés rise evenly and beautifully.
Bake
- Slide the ramekins into a 350℉ oven and bake for 15 to 17 minutes. Watch them rise, the tops setting just enough to hold form while the centers remain gooey and molten. When they wobble just slightly in the middle, they’re done.
Serve
- Serve immediately, while still puffed and proud. Make a small well in the center and pour in a ribbon of vanilla crème anglaise or add a scoop of ice cream that will melt into the molten middle like a dream.
- Dive in. Let the warm chocolate engulf your spoon and your senses.
Video
Nutrition
Calories: 220kcal | Carbohydrates: 22g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 72mg | Potassium: 207mg | Fiber: 2g | Sugar: 17g | Vitamin A: 288IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg
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