From Season 9
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, richer, more stable dessert that takes only minutes to prepare.
The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.
Do you need a bunch of different shapes and styles crowding your kitchen, or can one perfect whisk do it all?
How do souffles get their dramatic rise?