Chocolate Souffle

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Appears in Cook's Illustrated September/October 1996, America's Test Kitchen TV

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.

SERVES 6 to 8

TIME 1 hour

Chocolate Souffle

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 ...

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