Chocolate Souffle SIMPLIFIED!

Hi Bold Bakers, I asked you on social media
what has been your experience in making souffles and the words that came up the most were “fearful”,
“intimidated”, “scared” and “exploded”. Well fear no more because I have simplified
soufflé making for you, it’s gonna be really easy and you’re gonna have perfect souffles
every time. The recipe can be found on Ok the first thing we’re going to do is
really important, to prepare your ramekins correctly. These are the ramekins that I’m using I’m
gonna put a link on my website of where you can buy these directly. They are six ounce ramekins and they’re
nice and smooth so your soufflé will pop right up. So here I have some softened butter and here
is what we’re gonna do, generously grease each ramekin and when I say generous I mean
generous. Each one with butter make sure you go all
the way around. And secondly what you’re gonna do is get
a little bit of sugar in there, then just move the ramekin around and get the sugar
coated all over the inside. And if there’s any excess just tip that
out. So the reason we do this is the sugar and
butter will melt and it’ll help your soufflé glide right up, it won’t be struggling or
anything like that so it really will make a difference. So do this first and set them to the side. So our ramekins are done we don’t have to
worry about them anymore, the next step is to make something called the soufflé base
or the soufflé sauce. This is the foundation of your soufflé and
it’s really easy to make. So here I have my saucepan and into that I’m
gonna add a little bit of flour and salt. Now here I have my milk ready to go and my
whisk, this is really important, I’m slowly going to stream in my milk and whisk at the
same time. Now the reason that we’re doing this is
because we don’t want any lumps. So just do it slowly until you kind of have
a smooth paste. Then we’re gonna turn our heat onto a medium
low heat and we’re going to add in some butter. So continue to whisk and what we’re gonna
do here is just continue to cook out this flour, let it thicken a bit, around 2-3 minutes. So there you go, as you can see around 2 minutes
it starts to thicken up nicely, don’t let this mix boil or anything like that you want
it steadily to come almost to a simmer, you don’t want to get it too hot. I’m gonna remove this now from the heat,
and I’m just gonna put this here, let it cool down a little bit and the next thing
I’m going to add is the chocolate. This is bittersweet chocolate around 72%,
it’s nice and rich, it’s bitter, it’s a little bit sweet, it’s a perfect balance
for this recipe. So here’s what I’m gonna do, I’m gonna
let that chocolate melt with the heat coming off of our base and I’ll tell you why I’m
doing that, if you over mix chocolate it can separate, the fat in the chocolate can separate
and you end up with a really oily mess, so unfortunately you can’t really use that
if you do it, so just let the chocolate chill out here, relax, melt by itself and then we’ll
stir it in, we’re not gonna use a whisk anymore we’re gonna use a spatula. So there you go, I left it for three minutes
and as you can see the chocolate melted with the heat of the base. This is really great because it means you
don’t have to stir it as much which means it’s less likely to separate. The over mixing is what separates chocolate
which is really unfortunate because there’s not a lot you can do when that happens, so
just try and do it a little bit. Ok this is looking good so into here I’m
gonna add a little bit of vanilla extract, and room temperature egg yolks, and with a
spatula just swiftly fold it in. Now just like before you don’t want to do
this too many times, so just get them in there and stop. So a note about your eggs just make sure they’re
at room temperature when you go to use them, so it doesn’t set on your chocolate and
also your egg whites will whip up so much better when you get them to room temperature
too. Ok so that’s looking good. The good thing about soufflé is that you
can make this part, the base, up to three days in advance which will save you a lot
of time if you’re having a dinner party or just want to make a dessert for yourself
pop it into the fridge but before you use it let it get to room temperature so you can
easily fold in your egg whites. I’m gonna set this over to the side and
let this cool off while we get started on our next step which are the egg whites so
we’re almost there. So while our base is over to the side cooling
down we’re going to whip up our egg whites. Now an important fact about egg whites you
have to let them get to room temperature they whip up so much better when they’re at room
temperature, same with the egg yolks as I mentioned. So just add that into your bowl. So our next ingredient is an important one
I don’t want you to leave it out and unfortunately there’s no substitute for it. It’s cream of tartar. Now it’s really important because it stabilizes
your egg whites and it’ll make sure you get that lovely big soufflé and it won’t
sink. So just buy it online, I’m gonna put a link
on my website, it’s inexpensive and then you just have it for those few recipes that
call for it. So with a hand mixer or a stand mixer we’re
going to whip I tup on medium speed until it gets nice an foamy. So I told you that you could make the base
for the soufflé in advance you want to do the egg whites at the very last minute you
want to have all of that air, all of that lovely volume to make sure that you’ve got
that killer soufflé . Ok great, now once this starts to thicken up and hold all of
it’s shape, I’m going to turn up my speed a little bit and I have 2 tablespoons of my
sugar from earlier on, and we’re going to slowly, bit by bit, add that into our eggwhites. Just a little bit at a time. Add some in, let it incorporate and then go
back again, it won’t take long. And you can see already the egg whites they
get glossier and firmer, and also that’s the cream of tartar. Ok so that’s all of our sugar, just give
it a good mix around, and there we have it, there are our egg whites it’s really simple
and we have all the components we need now to make our soufflé so let’s bring them
all together. So I have my soufflé base here cooled down
and I put it into a bowl because we’re gonna use that to fold in our egg whites. Here is a really important fact about working
with egg whites and this applies to whenever you’re folding in egg whites. Use a metal, thin edged spoon, don’t use
a spatula and I’ll tell you why. Spatulas are really thick and that’s just
going to go through your egg whites and beat out that lovely air. This is really thin, nice and smooth, and
it’ll glide through your egg whites keeping all that lovely air in tact, so remember this. So I’m gonna take a third of my egg whites
and use a technique called introducing which is adding a little bit of one mixture to the
other and loosening it up. By doing this it just makes it easier to add
the rest of our egg whites, the chocolate gets nice and soft and it knows that there’s
more coming. So our base has loosened up so we’re going
to add in the rest of our egg whites and then just continue folding, nice and gently, keeping
all those lovely bubbles in tact until there’s really no big lumps of egg whites any more. But just make sure not to go too far because
you still want all those lovely bubbles. Ok gorgeous, this is fantastic this is gonna
be an amazing soufflé. This is ready now to go into our ramekins
and luckily we already have them done. So when you’re filling your ramekins, fill
them all the way to the top. And then, with a flat knife or a pallet knife
whatever you have, just run it along the top until it’s lovely smooth and even. Then just continue with all the rest of your
ramekins. So once you level off the top of your ramekin
just go around with your fingers and clean up the edges because you don’t want bits
kind of going over, you want them really nice and clean. So this recipe makes six souffles, perfect
for a dinner party, I’m just gonna bake off three right now to show you, but the good
thing about it is these can be made in advance but not that long. It can be mixed up just like this, ready to
go into the oven around an hour in advance, but we are going to go straight into the oven
with these. So bake your soufflés off in a nice hot oven. 375° F or 190° C for roughly 18 minutes
or so. This is a really really important part, do
not open the oven once they go in there, you want all that heat, everything to stay in
there so resist the urge to open the oven. So the reason I said around 18 minutes is
because your oven. Is different than my oven. What you’re looking for is a well risen
soufflé no wobble in the middle, once that wobble is gone you can take them out of the
oven. If you take soufflés out too early they can
collapse, if you leave them in too long they’re just not as good. So really keep an eye on it, I like to look
in around the 15 minute mark. So it’s been 18 minutes I’m gonna pull
these guys out of the oven. Dust them with a little bit of powdered sugar
for garnish and serve immediately. So the beauty of this dessert it’s like
a really delicate cake, mixed with a warm chocolate mousse it is just absolutely delicious. I know a lot of steps go into making this,
but honestly when you get it right, it’s well worth it. Don’t forget to go to my website and follow
my steps and you will have amazing soufflé every time. I’ll see you back here real soon for more
Bigger Bolder Baking.

74 thoughts on “Chocolate Souffle SIMPLIFIED!

  1. Hi, Gemma. Your souffle looks beautiful, just like you, my dear friend. You look like Judy Garland mixed with Lori Loughlin a little bit. What did you enjoy about making souffle? I love you so much, sweetie. <3

  2. Hi Bold Bakers! It's time to make a souffle with confidence! Get the written recipe here:

  3. Hi Gemma!!
    I had ordered your cookbook and it got delivered yesterday and I already love it!! I can't wait to try recipes from the book as well as this souffle!!

  4. Wow! I think is just like making lava cake. I love lava cakes too. Taste sweet n fluffy souffle. Great recipe. See u next time.

  5. Hey Gemma I think you remember mee little bolder backer🤗🤗 all the way from India🇮🇳🇮🇳🇮🇳.SHRISHTI. YOUR RECIPE IS SOOOOO AWESOMEEEEEE.
    LOVE FROM INDIA🇮🇳🇮🇳🇮🇳💖💖💖💖

  6. Hi Gemma ☺️👍 Lovely n Yummy ☺️👍 Your Minor Tips Makes Souffle to Next Level 👍 Have a Lovely Day ☺️

  7. hi, the idea behind the souffle, as far as i know, is that in the inside it is like a lava. i didnt see it in your souffle…. now i am confused…

  8. Hi Gemma. Lovely recipe. This was uploaded at the right time as I just had a souffle fiasco 2 days ago. Just a doubt, can we use cocoa powder instead of chocolate? Thank you.

  9. Can you please tell me pineapple souffle recipe? I will tell you my recipe but I want you to check it. Is there any better recipe or any change in this recipe to make a perfect pineapple souffle?
    whip cream 2 sachets
    kiri cheese 6 cubes
    sugar 2 tablespoons
    pineapple jelly 1 packet dissolved in one cup of water
    milk 1 cup
    pineapple can 567gm with syrup
    Mix all the ingredients and refrigerate until firm.

  10. Hi Gemma, you have done it again!🤗 you have taken something I thought I would never even attempt to bake and made me feel as if I could achieve it! These souffles look so lovely. I think I could Dazzle family and friends at any dinner if I served these for dessert. Thank you so much Gemma👩‍🍳💕💕. I hope you are feeling well🙋‍♀️🤰💕💕

  11. I never tried to make a chocolate soufflé, but only a cheese soufflé. Yours is not difficult to do and il looks amazing. 👍😉
    Bravissima Gemma 😘😍👏👏👏🍼👶

  12. Dear Gemma: thanks for sharing this recipe, looks great! One quick question, can this dessert be make with white chocolate?

  13. My gourmet chef-mother was a wizard with classic French souffles. Her carrot souffles were near-legends . However, there was so much fuss surrounding them that I ended up hated the things.

    While her delicate souffles were baking, no one could move in the house and risk them collapsing. Anyone who slammed a door or drawer or dropped heavy items was dead. I prefer an easy chocolate mousse.

  14. Hi, Gemma, I know in this video you mention that the soufflés can be prepared up to an hour before baking; I am wondering what would happen if they were prepared and then immediately frozen?  I realize they would need to be defrosted to room temperature before baking.  Thank you for your wonderful recipes.  Even though I am an adventurous home cook and baker for more than 40 years, I still learn great tips and tricks from your videos!

  15. Hi Gemma thankyou for these yummy souffles will definitely make em . Can you make some low carb healty desserts with stevia . Thanks in advance love you.

  16. Hi Gemma! I had this idea that I think might be pretty cool!
    What if you make a Frankendessert!
    Like you mix a lot of desserts together
    For example mix icecream cake and sweet pastry!
    I'd love to see how it turns out and then you could figure out some good names for the desserts !
    Hope you'll try it love ya ♥️

  17. Gemma, You totally read my mind, I was just thinking I would like to make a souffle and I opened youtube and voila! Your video popped up before I even had to type anything….Thanks so much for posting this recipe 🙂

  18. Gemma could you show us how to make a basic vanilla mousse? It is surprisingly difficult to find a good basic recipe, please and thank you!

  19. ΤΈΛΕΙΟ γλυκό!!!!!!!!.👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍♥️♥️♥️🇬🇷🇬🇷🇬🇷

  20. Omg!!!! I felt so tensed watching this "SIMPLIFIED" recipe…. which nothing's simple yet everything's important…. 😰😰😰

  21. You can squeeze a bit of lemon or put some vinegar instead of using cream of tartar because you our cream or tartar because it is a type of acid and acids help stabilise egg whites and vinegar and lemon juice are trees of acids. Unlike what she said you could also just skip it.

  22. Hey gemma, thanks for sharing such great recipes and tips with us. Can you make more dessert recipes for two?? The thing is I live with just my husband and he isn't much of a desserts person and usually diving the recipe doesn't work or it still is too much. so I need to make desserts for EXACTLY two people.
    Appreciate the effort, thanks you so much❤❤

  23. woow very nice keep going sister🌹🌹🌹👍👍👍👍👍😂😎💃💃💃

  24. I have been looking for a soufflé recipe.. thank you..
    Could you also do a plain one or with other combinations..
    Loved it

  25. Hi gemma, have tried all of your eggless recipes, what can be substituted for eggs in this one? Please make some more eggless recipes … love from Australia

  26. It's much like the recipe I use for french mousse, only this is baked and has more ingredients. Going to have to give it a shot sometime soon. =)

  27. Can I use semi sweet chocolate chip from ghirardelli or it has to be a block and be chopped and for the meringue I know you said cream of tartar can’t be replace but my question is it like a meringue that you will fold to your chocolate I do my meringue with drops of lemon will it work the same or it’s not like a meringeu

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