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.
When made correctly, soufflés are the ultimate dessert. Their billowing tops look dramatic, and their texture is melt-in-your-mouth creamy and light. But preparing this temperamental dessert at home c...
To whip a small amount of cream, don’t haul out the standing mixer. A little elbow grease and the right whisk will get the job done just fine.
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, richer, more stable dessert that takes only minutes to prepare.
How do souffles get their dramatic rise?
© 2018 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation