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Each bite of this fluffy and decadent chocolate dessert will send your tastebuds into bliss. This Chocolate Soufflé for Two is delicious and deliciously easy to make. Melt the heart s of your lover with this treat.
Chocolate Soufflé for Two
I’ve always been hesitant to try and prepare a soufflé because it sounded like one of those recipes they only teach you in French culinary schools. I’m not qualified.
I’m also in the midst of navigating a new kitchen, which is what pushed me to try it initially. I’ve already ruined countless recipes in the month we’ve lived in our new house, what’s one more?
I researched several recipes and watched countless videos and then decided I was ready. My first attempt was good and tasted absolutely delicious, but I still didn’t have the techniques down. My chocolate was slightly burned during the process and my egg whites weren’t quite the firmness they needed to be.
On my next attempt, I was familiar with the process and took my time. This time the chocolate batter turned out perfectly in the end and my soufflé popped perfectly above the dish. I ended up making it one more time just to perfect my skills and the last time I’m confident I truly nailed it French chef style.
This dessert is extremely fluffy with velvety chocolate and you can sprinkle powdered sugar or cocoa powder on top for extra sweetness. It makes the perfect Valentine’s Day treat or a delicious dessert for two.
If you’re planning a Valentine’s Day for two and looking for something to toast with then try this Strawberry Basil Mojito.
Tips on Preparing Soufflé
- Make sure to have your ingredients ready. Chop the chocolate, separate the eggs, portion out your milk. This recipe prepares quickly and you’ll need the ingredients ready so you don’t burn anything.
- Preparing a soufflé is one of those recipes that might take making once before your master it completely. It will still turn out and taste delicious on your first try, but may not look perfect.
- Don’t let the water in your saucepan ever simmer or burn. You want it to be hot enough to melt the chocolate but not burn it. If the chocolate looks like it’s burning then remove the bowl.
How to Make Chocolate Soufflé for Two
This recipe makes two small soufflés however, you could double the recipes easily for more if needed. It is also a recipe that might take once or twice to make before mastering the technique. Your first one will still taste delicious but may not look perfect. Give it another try if you need to and it will be great.
- Prep: Preheat the oven to 375 degrees ℉ and line a small rimmed baking sheet with parchment paper.
- Butter and Sugar: Use a brush to coat the bottom and sides of a small ramekin dish with butter completely. Sprinkle 1 tablespoon of sugar into each ramekin and shake to coat the bottom and edges. Pour out any access sugar.
- Melt Chocolate: Heat about 1 cup of water in the bottom of a saucepan, but don’t let it boil or simmer. Place the chocolate into a metal mixing bowl and set over the saucepan. Whisk the chocolate until it melts.
- Make a Roux: Melt 1 tablespoon of butter into a small skillet and pour 1 tablespoon of flour on top. Whisk until the butter is incorporated into the flour and thickens about 1 to 2 minutes. Pour the cold milk into the flour mixture and continue whisking until the mixture thickens, another 1 to 2 minutes.
- Mix: Add the salt and cayenne pepper to the melted chocolate and then pour in the roux. Whisk to fully combine the ingredients. Once mixed add the egg yolk and whisk again until incorporated.
- Beat: Place the egg whites in a medium-sized mixing bowl and sprinkle the cream of tartar on top. Using a handheld mixer or a stand mixer fitted with the whisk attachment beat the egg whites for about 1 to 2 minutes until soft ribbon-like texture forms. Sprinkle one teaspoon of the sugar into the egg whites and beat another 30 seconds. Repeat with the remaining sugar and after incorporating the last teaspoon continue to beat the eggs until soft peaks form, about 3 to 5 minutes.
- Fold: Transfer slightly less than half of the egg whites to the chocolate mixture and stir until combined. Place the remaining egg whites into the chocolate mixture and gently fold in using a spatula.
- Bake: Pour the batter into the prepared ramekin dishes and set on the baking sheet. Make sure to clean the edges of the ramekin if any falls on it or the sides. Do not shake the ramekins. Bake for 12 to 15 minutes or until the tops begin to rise above the rims and the soufflé is puffy.
Lastly, you can sprinkle either powdered sugar or cocoa powder on top of your Chocolate Soufflé for Two. Just be sure to use what you and your special someone love the most.
What to Serve with Chocolate Soufflé
Chocolate Soufflé for Two
Ingredients
- 1 tablespoon Butter melted
- 2 tablespoons Sugar
- 2 ounces 60% Dark Chocolate chopped
- 1 tablespoon Butter
- 1 tablespoon Flour
- 4⅓ tablespoons Milk cold
- 1/8 teaspoon Salt
- 1/8 teaspoon Cayenne Pepper
- 1 Egg Yolk
- 2 Egg Whites
- 1/8 teaspoon Cream of Tartar
- 3 teaspoons Sugar
- 2 tablespoons Cocoa Powder optional
Instructions
- Preheat the oven to 375 degrees ℉ and line a small rimmed baking sheet with parchment paper.
- Use a brush to coat the bottom and sides of a small ramekin dish with butter completely. Sprinkle 1 tablespoon of sugar into each ramekin and shake to coat the bottom and edges. Pour out any access sugar.
- Heat about 1 cup of water in the bottom of a saucepan, but don't let it boil or simmer. Place the chocolate into a metal mixing bowl and set over the saucepan. Whisk the chocolate until it melts and then turn the heat off but leave the bowl in place (You want the chocolate to stay melted but if it looks like it's starting to harden, burn, remove the bowl from the heat).
- Melt 1 tablespoon of butter into a small skillet and pour 1 tablespoon of flour on top. Whisk until the butter is incorporated into the flour and thickens about 1 to 2 minutes. Pour the cold milk into the flour mixture and continue whisking until the mixture thickens, another 1 to 2 minutes. Remove from the heat.
- Add the salt and cayenne pepper to the melted chocolate and then pour in the roux (flour mixture). Whisk to fully combine the ingredients. Once mixed add the egg yolk and whisk again until incorporated. Leave the bowl over the heated warm.
- Place the egg whites in a medium-sized mixing bowl and sprinkle the cream of tartar on top. Using a handheld mixer or a stand mixer fitted with the whisk attachment beat the egg whites for about 1 to 2 minutes until soft ribbon-like texture forms. Sprinkle one teaspoon of the sugar into the egg whites and beat another 30 seconds. Repeat with the remaining sugar and after incorporating the last teaspoon continue to beat the eggs until soft peaks form, about 3 to 5 minutes.
- Transfer slightly less than half of the egg whites to the chocolate mixture and stir until combined. Place the remaining egg whites into the chocolate mixture and gently fold in using a spatula.
- Pour the batter into the prepared ramekin dishes and set on the baking sheet. Make sure to clean the edges of the ramekin if any falls on it or the sides. Do not shake the ramekins. Bake for 12 to 15 minutes or until the tops begin to rise above the rims and the soufflé is puffy.
- Remove and sprinkle with cocoa powder or powdered sugar.
