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Classic Chocolate Soufflé

Recipe by Everyday Food

A light, airy chocolate soufflé that looks impressive but is surprisingly easy. The recipe walks you through making a silky vanilla‑infused pastry cream, folding in a glossy chocolate base, and gently incorporating stiff‑peaked egg whites for maximum rise. Serve immediately for a dramatic, restaurant‑quality dessert.

MediumFrenchServes 6

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Source Video
42m
Prep
32m
Cook
10m
Cleanup
1h 24m
Total

Cost Breakdown

Total cost:$6.16
Per serving:$1.03

Critical Success Points

  • Tempering the egg yolk mixture to avoid curdling
  • Achieving stiff, glossy peaks in the egg white meringue
  • Gentle folding to retain air
  • Baking without opening the oven door

Safety Warnings

  • Hot milk and boiling pastry cream can cause burns; handle with care.
  • Melted chocolate is very hot; avoid skin contact.
  • Raw egg whites are used; ensure they are fresh and the soufflé is baked through.

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