How to make Flourless Chocolate Souffle
In today’s recipe, we’re making flourless chocolate souffle. It will be fun, it will be easy so let’s get all the ingredients going and start making it.
- 2/3 cups Chocolate Chips
- 2 Eggs
- 1 tbsp Butter
- 6 tbsp Sugar
- 1 Vanilla Bean (opt.)
- 1/4 Vinegar
- 1 tbsp Greek Yogurt
Preparing 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.
Preparing the batter for chocolate souffle
To melt the chocolate and the butter we’ll use a French technique called the Bain de Marie. Add 2 cups of water in 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. 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. If you can’t find the vanilla bean you can also use two teaspoons of vanilla extract. Add the vanilla bean or the vanilla extract into the mixture, mix it and then put it aside.
Preparing 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 two egg whites. Don’t forget to also add the vinegar before beating your egg whites. If you don’t have vinegar you can use lemon juice. The vinegar will help the egg whites become more stable.
Halfway through from beating your egg whites add some of the sugar. Do not add all the sugar at the same time. 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 over beat the eggs and ruin them. Mix the egg whites until you get stiff peaks like this.
Combining the two
Now it’s time to combine both of the mixtures. Add the egg whites in three different phases because if you add it 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.
Pour the mixture into the ramekins. Use your finger to remove the excessive 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.
Baking the Chocolate Souffle