Repeat after me: I can make soufflé.
You can! I promise!! It’s not as difficult to make as so many people claim. The ingredient list is short and the preparation time consists almost entirely of beating egg whites. Soufflé is one of those dishes that’s simple, elegant, and never fails to impress. Consider it a ‘go to’ for a hot date or any other occasion that calls for the ‘wow’ factor. Just be sure to time it right.. you’ll want to serve immediately from the oven. It’ll deflate quickly if left to sit on a countertop.
This recipe is for Mexican Chocolate Stout Soufflé with a Chocolate Stout Sauce.
Note: Chocolate Sauce recipe adapted from Serious Eats.
- 5 tablets of Mexican Chocolate, such as Ibarra (~15 oz.)
- ½ cup unsalted butter
- 8 large eggs, separated
- 2 tbs. granulated sugar
- ⅓ cup stout or porter
Chocolate Stout Sauce Recipe
- 8 oz. bittersweet chocolate, chopped
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 1 tsp. cinnamon
- ¼ tsp. cayenne (optional)
- 2 tbs. chocolate stout
- Preheat the oven to 350F.
- Butter 8 to 9 ramekins, ½ cup to ¾ cup in size, and coat in sugar.
- In a large metal bowl set over a pot of simmering water, stir together the Mexican Chocolate and butter. Stir occasionally, maintaining a simmer, until the chocolate and butter have melted (the mixture will be grainy). Set aside and allow to cool slightly.
Note: This can be done in a pan on the stovetop, but pay close attention as chocolate has a tendency to burn.
- Beat the egg yolks in a small bowl; slowly whisk the yolks into the chocolate mixture.
- In another bowl, or using a stand mixer, beat the egg whites until they form stiff, but not dry, peaks. Scoop out ~¼ of them and fold into the chocolate mixture.
- Carefully add ½ of the remaining egg whites and gently fold in, being careful not to lose any of the mixture’s volume; repeat with the rest of the egg whites.
- Divide the souffle ‘batter’ among the prepared ramekins. Place the filled ramekins on a rimmed baking sheet and bake for 15 to 20 minutes
Note: baking time varies between ovens and based on souffé size.
- They are finished when the tops rise out of their container and look dry around the sides and the center is starting to set, but is still slightly jiggly.
Chocolate Stout Sauce Steps
- Place chocolate in a medium bowl.
- In a small saucepan over medium low heat, bring the cream and sugar to a the beginning of a simmer; turn off the heat.
- Pour the cream mixture over the chocolate and stir until fully melted.
- Add the stout and stir until well incorporated.
Optional: add cinnamon, nutmeg, cayenne, or any other spices for a kick.