Ingredients and Weight:
- 8 tablespoons unsalted butter, plus more for greasing the ramekins
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 cup chocolate liqueur
- 6 large egg yolks
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease eight 6-ounce ramekins with butter.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour, cocoa powder, and salt. Cook for 1 minute, or until the mixture is bubbly.
- Gradually whisk in the milk until smooth. Bring to a simmer and cook for 3 minutes, or until the sauce has thickened.
- Remove the sauce from the heat and stir in the vanilla and chocolate liqueur.
- In a large bowl, whisk the egg yolks until smooth. Gradually whisk in the hot chocolate sauce until combined.
- In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gradually add the sugar and continue beating until the peaks are glossy.
- Fold 1/4 of the egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites until just combined.
- Divide the batter evenly among the prepared ramekins and smooth the tops.
- Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the souffles have risen and are lightly browned on top.
Nutritional Information (per serving):
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
Dish Characteristics:
- Rich and decadent
- Airy and light
- Chocolatey with a hint of liqueur
User Comments:
- "These souffles were incredible! They were so light and fluffy, and the chocolate flavor was amazing." - John Smith
- "I made these for a dinner party and they were a huge hit! Everyone loved them." - Mary Jones
- "I'm not usually a fan of souffles, but these were fantastic. They were so easy to make and turned out perfectly." - Bill Carter
Special Precautions and Tips:
- Do not overfill the ramekins, as the souffles will rise significantly.
- Be careful not to overbeat the egg whites, as this will make the souffles tough.
- Once the souffles are baked, they will start to deflate immediately. Serve them right away for the best experience.
