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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
Printable version with shopping checklist
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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