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Chocolate Soufflé

Recipe by Chef Jean-Pierre

A light, airy chocolate soufflé with a hint of orange, baked to a golden top in just 15 minutes. This classic French dessert is surprisingly easy—just coat the ramekins, whip egg whites to soft peaks, fold gently, and bake. Serve immediately for a stunning, restaurant‑quality treat.

MediumFrenchServes 4

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Source Video
27m
Prep
15m
Cook
10m
Cleanup
52m
Total

Cost Breakdown

Total cost:$4.25
Per serving:$1.06

Critical Success Points

  • Coating the ramekins with butter and sugar
  • Whipping egg whites to soft peaks without over‑beating
  • Folding the meringue gently to preserve air
  • Baking immediately after filling the molds

Safety Warnings

  • Hot chocolate mixture can cause burns – handle the saucepan with oven mitts.
  • The oven is hot; use mitts when removing ramekins.
  • Egg whites can be a source of salmonella if not handled properly; use fresh eggs and keep whites clean.

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