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.
WHY THIS RECIPE WORKS
After trying several bases for our chocolate soufflé recipe, we found that we consistently preferred a béchamel base. We noted, however, that the milk muted the chocolate flavor in our soufflé recipe. To achieve a full chocolate flavor, we ...