Makes 4 individual soufflés (8-10 oz. each)
Recipe can be either doubled or halved.
Melted unsalted butter for coating ramekins
7 oz. chopped dark chocolate (60% cocoa)
1 oz. chopped unsweetened chocolate
1 teaspoon vanilla
4 large egg yolks
5 large egg whites
1 cup whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4-1/2 cup granulated sugar (to taste) plus more for sprinkling ramekins
1/8 teaspoon cream of tartar
· 4 ramekins
· A large whisk
· A large silicone spatula
· Heavy duty stand mixer fitted with whisk attachment
· A half sheet pan
· 2 saucepans and 1 large heatproof bowl
1. Brush melted butter over the insides of ramekins and then coat the insides with sugar. To do this, fill one ramekin halfway with granulated sugar. Twist it, so that sugar coats the entire inside, and then pour the remaining sugar into the next ramekin. Repeat till all ramekins are properly prepared, adding more sugar as needed. Place the ramekins on a half sheet pan.
2. Separate eggs. Place the egg whites in the fridge in an air tight container, unless you are baking and serving right away. Reserve egg yolks at room temperature.
3. Place chocolate in a large heatproof bowl. Heat milk and sugar in a small saucepan (to a simmer -- do not let boil). Meanwhile over medium heat, melt the butter in a medium saucepan, stirring with a whisk. Once the butter has melted, form the roux by adding the flour to the butter. While stirring, cook the roux for three minutes. After the three minutes, take the roux off the heat and add the milk mixture. While continuing to stir, return to low heat until the mixture holds a line on the back of a spoon. This should take thirty seconds tops. Be alert, if the roux is too thick, your soufflés will not rise.
4. Pour the mixture over the chocolate and then let sit for 2 minutes. Stir the mixture till the chocolate is fully incorporated. Let the mixture sit again for five minutes. Then, stir in the egg yolks until they are fully incorporated. Again, be alert. If the mixture is too hot, your eggs will scramble.
5. If you are not baking and serving right way, cover the mixture and refrigerate for up to 2 days. If you are baking and serving right away, preheat the oven to 380 degrees with the rack in the lower third position.
6. When ready to bake and serve bring both the chocolate mixture and the egg whites to room temperature.
7. Put egg whites and cream of tartar in the bowl of a stand mixer. Mix on low for 1 minute; then mix on medium for 2 minutes, and then mix on high until the foam reaches a stiff peak stage. The egg whites should still be glossy.
8. Stir 1/3 of the egg whites into the chocolate mixture. Then, GENTLY -- very gently -- fold in the rest of the egg whites. To do this, turn the bowl while folding from the center of the bowl to the edge. Do not fold for more than 1 minute total.
9. To fill the ramekins you have two choices: 1) you can spoon the mixture into the ramekins; or 2) you can use a large pastry bag with no tip and gently, evenly distribute the mixture into the ramekins. Do not squeeze or flatten out the mixture; you will lose air and thus, you will lose rise. If needed, clean the rims of the ramekins.
10. Quickly and gently, put the tray with the ramekins in the oven for 23-25 minutes: 23 for soft and 24-25 minutes for a more firm texture.
Note: The soufflés rise with a cotton candy-like top. For a high and flat top, make collars using parchment. To make them, measure the height and circumference of a ramekin. Cut a piece of parchment paper to a size approximately equal to the height plus 2 inches by circumference plus 1 inch. Then wrap the paper around the ramekin, and staple in place, so that the paper provides two inches of additional support for the soufflé as it rises. Take care, that the collar is no taller, and that it does not touch the heating element of the oven.
Spice Options: You can make orange chocolate soufflés by adding the zest of a medium orange into the milk while heating. Take care, to strain the milk before you add it to the roux. To make Mexican chocolate soufflés, add 1/2 teaspoon of cinnamon to the milk. No need to strain the cinnamon out.