Chocolate and Cheese Soufflés

Foundations Referenced

• → Béchamel (cheese soufflé base)
• → Mornay Sauce

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Cheese Soufflé

Ingredients

• 1 cup thick béchamel (→ foundation, use 3 tbsp flour for a thicker version)
• 4 egg yolks
• 1 cup grated Gruyère
• 1/4 cup grated Parmesan
• Pinch of cayenne, nutmeg
• 5 egg whites
• Pinch of cream of tartar
• Butter and Parmesan for ramekins

Method

1. Preheat oven to 400°F. Butter 4 ramekins, coat with Parmesan. Place on sheet pan.
2. Make thick béchamel. Off heat, whisk in yolks one at a time, then cheeses, cayenne, nutmeg.
3. Whip whites with cream of tartar to stiff peaks.
4. Fold 1/3 of whites into base vigorously (lightens it). Fold remaining whites gently in two additions — preserve the air.
5. Fill ramekins to the top. Run your thumb around the inner rim (creates the "top hat" rise).
6. Bake 12–15 min until puffed and golden. Serve immediately — soufflés wait for no one.

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Chocolate Soufflé

Ingredients

• 6 oz dark chocolate (70%), melted
• 3 tbsp butter, melted
• 4 egg yolks
• 1 tsp vanilla
• 5 egg whites
• 1/4 cup sugar
• Pinch of salt
• Butter and sugar for ramekins

Method

1. Preheat oven to 400°F. Butter ramekins, coat with sugar.
2. Combine melted chocolate, butter, yolks, and vanilla.
3. Whip whites with salt to soft peaks. Gradually add sugar, whip to stiff glossy peaks.
4. Fold whites into chocolate base in three additions.
5. Fill ramekins. Bake 12–14 min until risen with a slight jiggle in the center.
6. Dust with powdered sugar. Serve with crème anglaise or whipped cream.

What You're Learning

• Soufflé structure: flavored base provides flavor, meringue provides lift
• Folding technique: preserving air while incorporating
• The "thumb trick" for a clean rise
• Sweet vs. savory applications of the same core technique
• Béchamel crosses from savory (Ch.02 gratin) into pastry here