Today on The Stay At Home Chef I'm showing you how to make an easy
chocolate souffle. Chocolate souffle is a classic dessert that chocolate lovers
absolutely adore. Today I'm going to show you everything you need to know so that
making a souffle is actually super easy. To start you'll preheat an oven to 425
degrees Fahrenheit and then you're gonna need four 8-ounce ramekins wanna grease
each ramekin with a little bit of that butter. Get the sides and the bottom
Now after each is buttered you want to sprinkle on a little bit of granulated
sugar onto the edges and bottom. It takes a generous pinch of sugar for each
ramekin and you want it to have just enough so that it sticks to this side
Just a very light coating of sugar. Set your ramekins to the side and pour 12
ounces of semi-sweet chocolate chips into a bowl and 12 ounces is exactly how
much was in a bag. Then over on the stove I'm going to bring 1/2 a cup of heavy
cream just barely to a simmer over medium heat. Now while the cream is
heating I'm gonna separate some eggs. I need 6 egg whites and 2 egg yolks
so I'm gonna separate those out real quick. Now you can always use an egg
separator but I just use the shells. Then we'll pour the simmering cream directly
over our chocolate chips and let this stand for three to four minutes. The hot
cream will melt the chocolate chips. You just have to let it sit. While it's
melting I'm gonna take those six egg whites and pour them into the bowl of a
stand mixer and whip them until I have stiff peaks you can also do this with a
hand mixer I'm gonna gradually increase the speed and slowly add in two
tablespoons of sugar total as the egg whites whip
It'll take about three to four minutes to get stiff peaks and that means that
when I lift this up little peaks form that hold their shape. Now back over at
our chocolate mixture I'm gonna pour in those two egg yolks along with half a
teaspoon of vanilla extract and just a pinch of salt and we're gonna whisk this
until it's nice and smooth. You want it to be nice and velvety smooth then we'll
plop in our egg whites and use a rubber spatula to start folding them in. Folding
means to scrape the sides and bottom and go in kind of this circular motion. It
requires patience until everything is mixed together. We just beat all of that
air into our egg whites and we want it to stay nice and fluffy so folding is a
way that we can mix things in without losing all that fluffiness so you want
to fold just until there's no more big patches of white. Now when I'm done
folding I'm gonna place my ramekins onto a baking tray just to make it easier to
stick them in the oven and then you'll just divide the mixture amongst the four
ramekins evenly. Ramekins have a little line around the edge and you want to
fill it up until it meets that line. Then we're gonna pop these in a 425 degree
oven for 15 minutes and as soon as we shut that oven door we're gonna drop the
temperature to 375. You want to blast it with heat and then let it finish baking
as the oven kind of cools down a little bit. Watch them closely because you'll
want to serve up your souffles immediately as soon as they come out of
the oven. You are ready to eat! Thanks for watching you can find the full written
recipe in the video description. Be sure to subscribe, like, and follow and check
out the rest of my videos where you can find hundreds of restaurant quality
recipes you can easily make at home. See you later!