Life is full of fleeting, perfect moments. Of these delightful snapshots, one of the grandest is plunging a spoon into a towering chocolate soufflé still hot from the oven. A whisp of steam curls up, sending sweet cocoa aromas into the ether. Then the spoon emerges with a scoop of a dessert sporting a crisp exterior and pillowy interior. Like the first sip of Champagne, it’s a pleasure delivered on light, frothy bubbles. And like Champagne, if not enjoyed immediately, the experience goes flat.
Despite offering an unparalleled joy, the soufflé is a dish often found only at restaurants, rarely in the home kitchen. Our recipe and step-by-step guide are here to remedy that. We’ll show you how to harness the leavening power of whipped egg whites, a time-honored way to help desserts reach lofty heights. From stovetop to oven, we’ve deconstructed every part of making a chocolate soufflé to the atomic level, giving you the insight and confidence to recreate this ephemeral dessert in your own home.
CHOCOLATE SOUFFLÉS
Makes 6 soufflés
Leavened with luscious
