Hey guys, this Alex from French Guy Cooking
and today I'm gonna show you how to make a delicious
and sweet chocolate souffle.
This dessert will ever reach a chocolate chip flavour.
Indulgent and decadent.
You can keep that for special occasions,
to impress your guests.
So if you've seen my stuff before you know that I like simplifying French cooking
and make it more accessible.
So "Souffle" means 'to blow' or 'to puff'
and we use that word because the steam
is what makes the souffle rise.
So Souffle is made around two things.
First, of a creamy base,
and then of foam, usually egg whites.
So to start, we need to prepare the mould
and brush them with melted butter.
Twice, instead of once.
Because we absolutely don't want the souffle
to stay stuck at the bottom.
They go in the fridge to chill.
Let's prepare the creamy base.
Turn on the heat on medium,
place the saucepan, and pour in 300 ml of whole milk.
To that, I'm gonna have 2 tablespoon, that's 20 grams of cornstarch
Stir this nicely and don't stop stirring because otherwise it will burn.
While this is slowly heating up and I'm keeping an eye on it
You wanna break up 300 grams of dark chocolate
at least 70% dark chocolate.
Very intense in terms of flavour.
As soon as it reach a simmer, then you can pour it over the chocolate bits.
Now, combine those together until you get a smooth texture.
Right, so this is the texture you want.
Glassy and smooth.
So, at this time of the recipe, you have to resist the urge
to dip your whole body in this mixture.
To make this base a bit moisture we're gonna need 2 eggyolks
but save your egg whites for later cause we are gonna need them.
So keep in mind to buy the best quality eggs
you can afford.
Now combine those together.
Okay, so i reckon this is good.
Let's move on and now whisk those egg whites.
I already have two egg whites from previous steps.
So let's add one.
So in the border of the mixer, let's add 3 egg whites,
and one tablespoon of caster sugar.
At first you want to mix this slowly.
Just to combine the eggs with the sugar.
And then you can increase the speed.
And slowly, slowly add 5 tablespoon of sugar.
So that's the texture you're looking for.
Firm peak that looks like a bird's beak.
And in France, we call it 'un Bec d'oiseau'
Right, so this is the technical part of the recipe
You want to mix the creamy base
in the egg whites
but not exactly mixing
In fact, we are gonna folding
Keep in mind, you add the creamy base gradually.
So folding means taking the egg whites from the bottom
and placing them on top.
Term, repeat.
So the reason why we are folding instead of stirring,
I mean gently folding it,
is because we want to keep the air into the mixture.
If we just stir it, simply,
then we are gonna lose all the air and the souffle is not gonna rise up.
I reckon the mixture is ready
But before we pour it in the mould,
we need to coat them another time with butter,
and a sprinkle of sugar.
The reason why we are coating the size with caster sugar
is because we want to create some tiny little bearings
that will help the souffle rise.
Right, everything is ready.
Let's fill those ramekins.
So, as you can see,
those ramekins are a bit higher than your normal ones.
But the reason behind it, is that we want to get
that vertical rise in the oven.
Place those on the baking tray.
And it goes in a preheated oven, at 180 Celcius or 360 Fahrenheit.
for about 20 to 22 minutes.
These are our beauties out of the oven.
Look how they nicely puffed out.
This one is a bit broken but nobody will care.
C'mon. You made souffle.
Right, let's have a taste.
The texture is so light.
It's fluffy. It has some intense chocolate flavour.
The thing is it's almost cloudy.
Guys, that's it.
I hope you enjoy this brilliant yet simple souffle recipe.
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