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Chef Eric Frischkorn must be getting ready for Valentine’s Day. When I asked the staff what they thought of making for that special someone on Valentine’s Day he was ready to go with this Chocolate Soufflé recipe. I’ve had it and it’s delicious. It’ll be the perfect ending to your meal this week. – Chef Justin
When I was first out of culinary school, I moved to Lake Tahoe to work at a restaurant and that had a very busy soufflé station (we usually sold 50 to 60 per night). We made the soufflés the traditional way with a pâte à choux base. Preparing soufflés this way means the beaten egg whites have to be folded into the pâte à choux and baked right away or they will not rise properly. At the time, I thought that was the only way to bake a soufflé.
When I moved to Wine Country I got a job as a sous chef at a local restaurant, Madrona Manor, I learned the soufflé recipe that I still use to this day. What makes it a great recipe, besides its deliciousness, is that it can be made 2 to 3 hours in advance and it will still rise. After learning this version, I’ll never make chocolate soufflés another way – it is so easy.
This dessert is perfect for Valentine’s Day. Old school chocolate soufflé never goes out of style. I like to serve it with crème anglaise, the combination of the hot soufflé with the cool crème anglaise is amazing. Hope you enjoy the recipes below. Happy Valentine’s Day.
What Makes the Perfect Chocolate Soufflé?
The perfect chocolate soufflé is all about technique, timing, and quality ingredients. First, the egg whites must be whipped to soft peaks — not too loose, but not dry either — to give the soufflé its signature airy rise. Folding the egg whites gently into the chocolate base ensures you keep that light texture without deflating the mixture. Using high-quality bittersweet chocolate is essential for rich flavor and smooth texture. Another key is properly preparing your ramekins by buttering and sugaring them, which helps the soufflé climb evenly as it bakes. Finally, timing matters: baking at the right temperature and serving immediately guarantees that delicate, puffed-up center that’s both impressive and delicious. Avoid opening the oven door too early, as sudden temperature changes can cause it to collapse.
Chocolate Soufflé with Crème Anglaise
Recipe Type:
Dessert
Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Servings:
5
Ingredients
For the Chocolate Soufflé
- 7 oz. butter, plus more for buttering the ramekins
- 6½ oz. bittersweet chocolate
- 5 eggs, separated (be careful not to get any yolks into the whites)
- 7 Tbsp. sugar, plus extra for sugaring the ramekins
- 1 Tbsp. flour
For The Creme Anglaise
- 1 cup cream
- ¼ cup milk
- ½ vanilla bean, split & scraped
- Pinch of kosher salt
- 3 Tbsp. sugar
- 4 egg yolks
Instructions
Method for the Chocolate Soufflé
- Preheat the oven to 400⁰F. Butter and sugar the ramekins (6 oz.) and set aside.
- In a double-boiler over medium heat, melt the butter and chocolate.
- In the bowl of an electric mixer fitted with the paddle attachment, whip the egg yolks and 4 tablespoons sugar until pale yellow in color. Add 1 tablespoon flour to mixture and mix until combined.
- In a double-boiler, add egg whites and 1 tablespoon sugar and heat until warm (you can check the temperature by swirling your finger in the whites). In a clean bowl of an electric mixer fitted with the whisk attachment, add the egg whites and the remaining 2 tablespoons sugar. Mix on medium speed until soft peaks form.
- Fold yolk mixture into chocolate mixture. Fold in 1/3 of the whites into this mixture to lighten the batter, then fold in remaining whites.
- Spoon the batter into prepared ramekins (only 3/4 full), being careful not to get the batter on the edge of the dish. This will cause the soufflé to rise unevenly. Use a clean cloth to wipe off the rim of the ramekin. Place in oven and bake for 10 minutes (convection) or 12 to 14 minutes (regular).
- Serve immediately. Poke a hole in the center of each soufflé and pour crème anglaise inside.
Method for the Creme Anglaise
- Place a bowl over an ice bath and set aside.
- In a sauce pan, heat the cream, milk, vanilla bean (seeds & pod) and salt until it comes to a simmer.
- In a medium-sized bowl, whisk the sugar with the egg yolks until pale yellow in color.
- Gradually whisk the cream mixture into the yolks, adding 1/3 cup of hot cream at a time. Once all the cream has been added to the yolks, pour the mixture back into the sauce pan over low heat. Stir with a rubber spatula until the sauce has thickened. The sauce should be thickened to the point that it coats the back of the spatula and leaves a path when a finger is drawn across.
- Once done, strain the sauce into the bowl setting over the ice bath. This sauce can be refrigerated for up to 4 days. Crème anglaise can also be flavored with pureed berries or liqueurs such as Grand Marnier or Kahlua.
Common Mistakes When Making Soufflés (And How to Avoid Them)
Making a soufflé can feel intimidating, but knowing the common pitfalls can help you succeed every time. Here are some key mistakes to watch out for — and how to avoid them:
- Overwhipping or underwhipping egg whites: Whip your egg whites to soft or medium peaks. Overwhipped whites become dry and crumbly; underwhipped won’t give enough lift.
- Folding too vigorously: Fold gently using a spatula, turning the bowl slowly to keep the air in and maintain a light texture.
- Skipping buttering and sugaring ramekins: This prevents sticking and helps the soufflé climb evenly as it bakes.
- Getting batter on the ramekin rims: Wipe rims clean to avoid uneven rising or deflating.
- Opening the oven door during baking: The sudden temperature drop can cause the soufflé to collapse — wait until it’s done baking before checking.
- Using cold ingredients: Room temperature eggs and properly melted chocolate help achieve smooth batter and better rise.
- Baking at the wrong temperature: Follow the recipe temperature closely; too hot or too low affects texture and rise.
Pairing Wine with Chocolate Soufflé
Chocolate soufflé is rich, decadent, and delicate — making the right wine pairing key to enhancing the experience. With Kendall-Jackson’s range, you have excellent options to complement the dessert’s bittersweet chocolate and creamy texture:
- Kendall-Jackson Vintner’s Reserve Chardonnay: The bright acidity and subtle buttery notes cut through the richness of the soufflé, while the fruit-forward profile complements the chocolate without overpowering it.
- Kendall-Jackson Late Harvest Chardonnay: This sweet, luscious dessert wine brings honeyed fruit and a touch of spice, pairing beautifully with the soufflé’s bittersweet chocolate and adding a silky contrast.
- Kendall-Jackson Vintner's Reserve Pinot Noir: For those who prefer red, this light-bodied Pinot Noir’s red fruit and soft tannins enhance the chocolate without overshadowing the delicate soufflé texture.
Savor your chocolate soufflé with a glass of Kendall-Jackson and elevate your Valentine’s Day dessert to a truly indulgent experience.
