Imagine a dessert so light it practically floats off your plate, yet so rich with chocolate intensity that it makes your taste buds dance with pure joy! These Chocolate Soufflés with Brown Sugar and Rum Whipped Cream are not just a dessert—they're a culinary masterpiece that transforms simple ingredients into an extraordinary gastronomic experience. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade dessert, this recipe will elevate your cooking skills from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 oz dark chocolate, chopped
- 2 tbsp unsalted butter
- 3 large eggs, separated
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/2 cup heavy cream
- 2 tbsp rum
- 1 tbsp brown sugar (for whipped cream)
Instructions
- Preheat the oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then dust with granulated sugar, tapping out any excess.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Melt the dark chocolate and butter together, stirring continuously until smooth and glossy. Remove from heat and let cool slightly.
- Separate the egg whites and egg yolks into two clean, dry bowls. Ensure no yolk gets into the whites, as this will prevent proper whipping.
- Whisk the egg yolks with 1/4 cup brown sugar and salt until the mixture becomes pale and slightly thickened. Gently fold this into the melted chocolate mixture.
- Using an electric mixer, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the chocolate mixture in three stages, maintaining as much air as possible.
- Divide the soufflé batter evenly among the prepared ramekins, filling them almost to the top. Run your thumb around the edge of each ramekin to create a small channel.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the soufflés have risen and are set around the edges but still slightly jiggly in the center.
- While soufflés are baking, prepare the rum whipped cream. In a chilled bowl, whip the heavy cream with 1 tablespoon brown sugar and rum until soft peaks form.
- Remove soufflés from the oven immediately and serve right away, accompanied by the rum whipped cream. Dust with powdered sugar if desired.
- Serve and enjoy immediately, as soufflés will begin to deflate within minutes of removing from the oven.
Tips
- • Temperature is crucial: Ensure all ingredients are at room temperature for optimal volume and texture. • Use clean, dry bowls when whipping egg whites to guarantee maximum volume. • Do not open the oven while baking, as sudden temperature changes can cause soufflés to collapse. • Serve immediately after baking—soufflés wait for no one and will deflate quickly! • For extra stability, you can add a pinch of cream of tartar when whipping egg whites. • Make sure your ramekins are buttered and sugared thoroughly to help the soufflé rise evenly. • Practice makes perfect, so don't be discouraged if your first attempt isn't picture-perfect.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 7g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 180mg
