chocolate souffle

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I’ve noticed lately that some of the fanciest desserts are actually the easiest to make. Crème brulée? Mousse? Molten chocolate cake? There’s nothing difficult about any of them, and the same can be said of chocolate soufflé.

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You really just melt chocolate with sugar, then stir in milk and egg yolks. Whip some egg whites and fold them into the chocolate mixture. Bake. That’s all there is to it.

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Maybe the trickiest part is knowing when they’re done. I’ve underbaked, overbaked and perfectly baked soufflés, and I recommend erring on the side of less baked. I think I overbaked these, because they seemed too dry.

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They were also really really sweet, and I’m not sure if that was related to overbaking them, or the type of chocolate I used (Ghirardelli bittersweet), or something else. But even too sweet and too dry, it’s still chocolate soufflé, so no complaints. Especially considering how easy it was to make!

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Susan chose this for Tuesdays with Dorie, and she has the recipe posted.

One year ago: Chocolate Whopper Malted Drops

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  1. I’m a chocolate freak, so I really expected to love this. But in the end, I was more like “meh, fluffy chocolate”. I guess I prefer my chocolate with more substance. 😉 But I agree, souffles get an undeserved reputation for difficulty.

  2. These look amazing! This is definitely my kind of dessert. The pictures are great too.

  3. Another divine creation, Bridget! Love it.

  4. Gorgeous photos! Your souffle is perfection. It was my first time making souffles this weekend and I really enjoyed Dorie’s recipe. I had no idea it would be so simple to make souffle!

  5. I agree – this was definitely easier than I anticipated. If you thought yours was overbaked, mine was beyond that…. oops! I loved how you made individual servings, which I plan on doing again for an upcoming dinner party. Great job as usual!

  6. that souffle looks so perfect and so delicious, such lovely photos :)…my aunt is a pastry chef and the only time i have ever had a souffle was at her house, she made a clementine souffle, it was so interesting and delicious.

    lots of love

  7. Beautiful photos. Hmm too dry? Mine may have been a little dry now that I think about it. Yours look perfect though!

  8. you’re right–they are shockingly easy. lovely pics!

  9. This looks delicious!!!

  10. I was surprised at how easy it was to make creme brulee. These look beautiful. Sadly, life was too busy and I didn’t get a chance to make them, but I can’t wait to get a chance soon. You know I can’t miss a chocolate dessert!

  11. Gosh…has it been a whole year since the chocolate whopper drops?? Where does the time go? Your souffles look lovely!

  12. Wow, incredible. I love your photography!

  13. I’m with you on erring on the side of underbaked–I think that’s true of most baked goods 🙂 Dry or not, the pics look lovely!

  14. What a great creation. Soufflé is on my list to try this Fall. What a delicious looking dessert.

  15. Wow that looks amazing. One of my favorite restaurants closed down about a year ago and they had the best chocolate souffle… I’ve been craving it ever since!! This is on my list to try as well 🙂

  16. those look great. How can something so ‘fancy’ be so easy and taste so good.

  17. Your chocolate souffles look amazing! I think mine turned out a little overbaked too, next time I’m going to try for underbaking a little bit to get more of a fudgy texture.

  18. Lovely lovely! I definitely wish I had sifted my powdered sugar over the top – yours looks much nicer than mine 🙂
    I think the fear factor plays too much into what we do and don’t make though. I grew up baking bread, so yeast never scared me, but others are petrified! It’s all about diving in, right?

  19. Incredibly simple but so delicious ! You made me want to make these little things !

  20. Your souffles look awesome!