Chocolate Soufflé is a dessert dish that is always welcome, always admired that you did it but is surprisingly easy. The are more instruction stages than actual ingredients. However, the combination of Milk, Chocolate, Sugar and Eggs is always going to be a winner. There are two pieces of advice. Firstly, once the soufflés are in the oven, don’t keep opening the door. Secondly. always make sure that you serve them the moment they leave the oven so get everybody seated. I often give a light sprinkle of icing sugar or powdered sugar to top it off especially at Christmas.
- Melt the butter in a saucepan over moderate heat.
- Stir in the flour until blended. In a separate saucepan heat the milk until almost boiling.
- Add the chocolate and sugar and stir until dissolved.
- Slowly add the milk mixture to the flour mixture, stirring to combine.
- Beat the egg yolks until light and add part of the chocolate mixture.
- Pour this mixture into the chocolate mixture and stir over very low heat until slightly thickened.
- Allow the mixture to cool to room temperature.
- Add the vanilla to the cooled mixture.
- Beat the egg whites until stiff and fold into the chocolate mixture.
- Butter 6 ramakin dishes and dust with sugar.
- Pour the mixture into the dish and bake in a preheated 350F (180C) oven for about 20 minutes, until the soufflé has risen and is firm.
- Serve immediately.
- You need to separate the eggs into yolks and whites.