Elegant Valentine Chocolate Soufflé (Print Version)
An elegant, airy chocolate soufflé with a rich, molten center—perfect for a romantic Valentine's dessert.
# What You Need:
→ For the Soufflé
01 - 2 ounces bittersweet chocolate (60–70% cacao), chopped
02 - 1 tablespoon unsalted butter, plus more for greasing
03 - 1 tablespoon whole milk
04 - 1 large egg yolk
05 - 2 large egg whites
06 - 2 tablespoons granulated sugar
07 - 1/4 teaspoon pure vanilla extract
08 - Pinch of salt
→ For Preparing the Ramekins
09 - 1 tablespoon unsalted butter, softened
10 - 1 tablespoon granulated sugar
→ Optional Garnish
11 - Powdered sugar, for dusting
12 - Fresh raspberries or strawberries
# How to Make It:
01 - Preheat the oven to 400°F. Place a baking tray in the oven to heat.
02 - Grease two 6-ounce ramekins with softened butter, coating the bottom and sides thoroughly. Sprinkle with granulated sugar, tapping out any excess.
03 - In a heatproof bowl set over barely simmering water, melt the chocolate with 1 tablespoon butter and the milk, stirring until smooth. Remove from heat and let cool slightly.
04 - Whisk in the egg yolk and vanilla extract until well combined.
05 - In a clean bowl, beat the egg whites and salt until soft peaks form. Gradually add the sugar and continue beating until glossy, stiff peaks form.
06 - Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites until just incorporated—do not overmix.
07 - Divide the mixture evenly between the prepared ramekins, filling each almost to the top. Run your thumb around the inside edge to help them rise evenly.
08 - Place ramekins on the preheated baking tray and bake for 12–15 minutes, or until the soufflés are puffed and just set but still slightly wobbly in the center.
09 - Remove from oven, dust with powdered sugar, and serve immediately with fresh berries if desired.
# Expert Hints:
01 -
- These soufflés look impossibly fancy but secretly require just a handful of ingredients you probably already have.
- The moment when you break through that delicate chocolate crust to reveal the molten center feels like discovering hidden treasure every single time.
02 -
- Opening the oven door before the 10-minute mark is a guaranteed path to soufflé sadness, no matter how tempted you are to peek.
- Those little thumbprints around the top edge of your batter before baking arent just chef showmanship, they genuinely help create that perfect top hat rise.
03 -
- The finest soufflés come from a strong arm movement when folding in those egg whites, like youre scooping from the bottom and bringing the mixture up and over, rather than stirring in circles.
- Create a slight depression in the center of your filled ramekins before baking, and the soufflés will rise more evenly instead of doming too quickly in the middle.