In this video, Chef John from Food Wishes shares a recipe for a classic chocolate soufflé, perfect for Valentine's Day. The recipe involves preparing ramekins with melted butter and sugar, making a chocolate soufflé base with dark chocolate, butter, flour, and egg yolks, and whipping egg whites to create a meringue. The two mixtures are then combined and poured into the prepared ramekins. The soufflés are baked in a preheated oven at 375°F for 12-15 minutes. Once done, they are immediately garnished with cocoa powder and served. Chef John notes that the key to a successful soufflé is not to overmix the egg whites and to bake the soufflés until they are just set.
Here are the key facts extracted from the text:
1. The recipe makes two chocolate soufflés.
2. The ramekins are lightly brushed with melted butter and then dusted with sugar.
3. The soufflé base is made by melting dark chocolate over hot water.
4. A roux is made by melting butter over medium heat and then whisking in flour.
5. The roux is cooked for about a minute and then cold milk is whisked in.
6. The mixture thickens quickly and is then transferred to a chocolate mixture.
7. Egg yolks are added to the chocolate mixture and stirred in.
8. The soufflé base is complete at this point.
9. Egg whites are whipped with a pinch of cream of tartar to make a meringue.
10. Sugar is added to the egg whites in three or four additions and whipped until stiff peaks form.
11. The egg whites are folded into the soufflé base using a spatula.
12. The soufflé batter is poured into ramekins and baked at 375°F for 12-15 minutes.
13. The soufflés are garnished with cocoa powder and served immediately.
14. The ideal texture for a chocolate soufflé is between a chocolate cake and a chocolate mousse.