How to make Flourless Chocolate Souffle

Instructions

1. Butter the ramekins

   • Before preparing the souffle mixture, we need to make sure our ramekins are ready.
   • Get some extra butter and start applying it to the ramekins.
   • As soon as the butter is applied, add in a little bit of sugar and move it around to spread it evenly.
   • Put the ramekins aside and let’s start making the souffle.

   Turn the oven on now, so it’s at 400°F (205°C) by the time the souffles go in.

   • You need
   • butter
   • sugar

2. Melt the chocolate

   • To melt the chocolate and the butter, we’ll use what the French call a bain de Marie.
   • Add two cups of water to a pot and then put a glass bowl on top.
   • Bring the water to a simmering state and then turn your heat all the way to the lowest option.
   • Now add the chocolate chips and the butter and continuously mix until it’s all melted.
   • It is very important not to let the water boil, because it’s going to burn the chocolate.

   • You need
   • ⅔ cup dark chocolate chips
   • 1 tbsp butter

   Don’t let the water boil.

3. Add the secret ingredient

   • And now it’s time to add the secret ingredient.
   • When the chocolate is all melted, add the Greek yogurt and mix it until it’s all combined.
   • You will notice that the yogurt will thicken the mixture just like the flour.
   • Later, add 1 egg yolk and mix again.
   • Add the vanilla bean or the vanilla extract into the mixture, mix it and then put it aside.

   • You need
   • 1 tbsp Greek yogurt
   • 1 egg yolk
   • 1 vanilla bean

   New to this? How to Separate Egg Yolks from Egg Whites

4. Whip the egg whites

   • It is very important to still keep the water warm so that the chocolate doesn’t harden.
   • Grab another bowl, preferably glass because egg whites are very sensitive, and add in 2 egg whites.
   • Don’t forget to also add the vinegar before beating your egg whites.
   • The vinegar will help the egg whites become more stable.

   • You need
   • 2 egg whites
   • ¼ tsp vinegar

5. Add the sugar

   • Halfway through beating your egg whites, add some of the sugar.
   • Do not add all the sugar at the same time, because that way the egg whites will be ruined.
   • Instead, add it in three or four phases.
   • You may also use an electric mixer, but be very careful, because it’s very easy to overbeat the eggs and ruin them.
   • Mix the egg whites until you get stiff peaks like this.

   

   • You need
   • 6 tbsp sugar

6. Fold in the egg whites

   • Now it’s time to combine both of the mixtures.
   • Add the egg whites in three different phases, because if you add them all at once the structure will be ruined.
   • Use a spatula to combine both of the mixtures.
   • If you use a hand mixer, it will make the consistency liquidy, which is the opposite of what we’re looking for.
   • The perfect consistency should be foamy.

   A spatula, not a mixer.

7. Fill the ramekins

   • Pour the mixture into the ramekins.
   • Use your finger to remove the excess chocolate from the side, and place them in a baking pan with a little bit of warm water.
   • The water will humidify the souffle and also prevent it from burning.

8. Bake

   • Preheat the oven to 400°F (205°C) and bake the souffles for about 12 to 15 minutes.
   • We know the souffles are baked when they rise about an inch above the surface.
   • And that’s how you make chocolate souffle.
   • Make sure to serve it hot, right away, just as it is or with a spoon of your favorite ice cream.

   Start a 12 min timer

   Serve it right away.