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Classic Chocolate Soufflé
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.
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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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