If you are wondering why you need to use cream of tartar, it helps prevent your soufflé from deflating. I didn’t have any and you can see in the picture they had already dropped. It won’t affect the taste but you won’t get that wow.
- 20g butter
- 35g sugar
- 20g flour
- 140g dark chocolate
- 2 medium size eggs separated
- 165g milk
- pinch cream of tartar
** Note you can make an infinite number of variations to the soufflé, white chocolate, alcohol, coffee etc
- First, we start by making a roux, over medium heat in a pan melt the butter and add the flour, using a whisk combine and keep whisking. After about a minute it should have come up to a nice paste, add the cold milk and whisk again until it thickens a little.
- Remove from heat, add the chocolate in the pot and wait 30 seconds ( gives a chance for the chocolate to melt), then whisk until you get a nice mix. Lastly, add the egg yolks and stir them in.
- Grease up your ramekin with butter and generously add sugar in them, swirl until it’s nicely coated. Remove excess by turning over and giving it a gentle tap.
- We now need to do the meringue. In a stand mixer, add the egg whites and start whisking over medium-low speed. Slowly add the sugar and finally the cream of tartar. Increase speed to medium and whisk until you get a shaving cream consistency.
- Put about 1/4 of the meringue in the chocolate mix and stir it vigorously. This will help “dilute” the mix and will make it easier to fold the remaining meringue. Add remaining meringue and fold it in gently until you can’t see white anymore.
- Fill your ramekins about 90% and make sure to wipe the side clean or it could prevent it from rising.
- Bake in the oven at 375 for about 15 minutes.
- While you wait, prepare any of your garnish. You want to serve them right off the oven as they will drop within a few minutes. Note it’s still good just not as impressive.