This classic French Chocolate Souffle Recipe is a rich, decadent dessert that is light, airy, and bursting with chocolate flavor. Once you make this tried and tested recipe, you will fall in love.

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Ingredients for this recipe:

• 3 tablespoons softened unsalted butter
• 3 tablespoons bread flour
• 1 cup whole milk
• 1/3 cup sugar + 2 tablespoons
• ½ cup semi-sweet chocolate chips or bar cut into small pieces
• 4 large egg yolks
• 5 large egg whites
• ¼ teaspoon sea salt
• softened butter and sugar for ramekin greasing
• powdered sugar for garnish

Makes 4

Prep time: 25 minutes

Bake time: 22 minutes

Procedures:

1. Make the beurre manie by mixing and kneading together the softened butter with flour. Set it to the side.
2. Next, bring the milk and 1/3 cup of sugar to a boil in a medium-sized sauce pot.
3. Turn the heat to low and whisk in the beurre manie until no chunks remain and it is smooth.
4. Boost the heat back to high and bring the mixture to a boil while constantly whisking. The mixture will become very thick.
5. Next, turn the heat back down to low and occasionally whisk for 5 to 6 minutes or until the starchy flour taste is gone.
6. Transfer the mixture to a large mixing bowl, and cover with plastic. Set it to the side.
7. In the meantime, add the chocolate to a metal bowl and place over a medium-sized sauce pot 1/3 of the way filled with water simmering over low to medium heat and mix with a rubber spatula until melted. This only takes 2 to 3 minutes. See the video below on how to melt the chocolate in the microwave.
8. Whisk the melted chocolate into the thickened milk until combined. Cover it and set it aside again.
9. Separate the egg yolks from the egg whites into two separate bowls.
10. Whisk the vanilla and the egg yolks into the chocolate milk mixture. It will thin out a little bit. Place the bowl uncovered in the refrigerator.
11. Next, add the egg whites to a stand mixer with the whisk attachment and mix on high speed for 1 to 1:15 or until soft peaks are formed.
12. Pour in the 2 tablespoons of sugar and salt and continue mixing on high speed for 45 seconds to 1 minute or until stiff peaks are formed.
13. Add the whipped egg whites (meringue) into the chocolate bowl in 3 separate phases, gently folding them in until combined. Do not add the next batch of egg whites until the previous one is folded in. There should be no whites anywhere.
14. Heavily butter and sugar the ramekins on the inside and lip of the ramekin. Place them on a sheet tray lined with parchment paper.
15. Evenly distribute the batter between the ramekins. The batter should go right to the top.
16. Using an offset spatula or a butter knife, gently flatten out the batter. This does not need to be perfect.
17. Bake in the oven on a lower third rack at 375° no convection for 20 to 22 minutes or until the souffle has risen about 1-inch over the ramekin.
18. Garnish with your favorite toppings and serve immediately.