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Release Date: 22-05-2011
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It is possible to make soufflés as delicious as you eat them in restaurants with the ingredients available at home. This souffle recipe is almost the same as my previous souffle recipe. Instead of couverture, you can prepare it with any type of chocolate you buy from the market.

Tips for making souffles

The most important elements in making souffle are melting the chocolate well and whisking the egg whites very well. The better you whisk the egg whites, the better your souffle will rise.

When I didn't have a microwave oven, I was melting chocolate in a bain-marie. Now, I melt the chopped chocolate in the same container with the cream and heat it at 750 watts for 1 minute, thus shortening the preparation time of the soufflé.

Finally, if you want to serve the soufflés you have prepared hot, but do not want to deal with this business while your guests are at home. After you distribute the soufflé mixture you prepared into the containers you will cook, you can store it in the refrigerator for 3-4 hours, and you can cook it by throwing it in the oven just before you sit down with your guests.

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Ingredients for Souffle Recipe

  • 125 g milk chocolate
  • 125 cream
  • 3 eggs + 2 egg whites
  • 3 tablespoon of granulated sugar
  • Powdered sugar or ice cream for serving upon request

How to Make Souffle Recipe?

  1. Break the chocolate with the help of a knife, take it into the bowl you will melt and place it in the hot water bowl on the stove. (Remember, the container you will make the bain-marie will be placed on the hot water container. Water should not get into the chocolate)
  2. Let the chocolate melt by stirring over low heat, add the cream and continue whisking. Mix for 2-3 minutes, remove the chocolate from the stove, which has a smooth consistency.
  3. Separate the whites and yolks of the eggs. Add the egg yolks to the chocolate we have prepared, whisking one by one, and put the chocolate mixture on the stove. Cook, stirring, for 1 minute, then remove from the heat and leave to cool.
  4. Beat 5 egg whites by adding powdered sugar. Add a spoonful of egg white to the chocolate mixture. Then carefully add to the rest in 2 parts.
  5. Grease the inside of the souffle cups with margarine or butter and divide the dough into the greased cups with a finger gap from the top.
  6. Bake in a preheated 220 degree oven for 13 minutes. Serve the soufflé you took from the oven hot.
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"SouffleOne comment on

  • on May 23, 2011 at 00:06

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