Foolproof Molten Chocolate Soufflés

Instructions

• 1Using sugar to coat the molds will improve the texture and appearance of the souffles, resulting in straight sides that shoot upward and flat tops that are free of cracks.
• 2Separate the eggs while they’re still cold from the fridge. This will minimize yolks breaking and keep the whites free of yolks fats, so they whip up well. Egg whites whip best just below room temperature, so set those aside on the counter while you complete the next few steps.
• 3Mixing this paste first will prevent lumps from forming in the base. Make sure to mix this in a large mixing bowl. You’ll be adding the chocolate and milk and folding in whipped egg whites later on.
• 4Heating the milk first helps to not only melt the chocolate but also ensures your mixture is smooth.
• 5Mixing in a smaller amount of the chocolate milk to the paste will prevent lumps (this process is a form of tempering). Let the mixture rest on your counter while you work on the next two steps. This resting time can help your souffles achieve a better rise.
• 6Positioning the rack slightly lower in the oven gives these sprouting molten chocolate souffles room to rise to their full potential.
• 7Clean and dry bowls and utensils are vital when whipping egg whites. You can whip the egg whites by hand or with a hand mixer or stand mixer—just make sure everything is clean and dry before you start.
• 8You may have a bit of extra batter after filling the ramekins all the way to the top, depending on how you whipped and folded in the egg whites. Discard any leftover.
• 9As the souffles bake, the oven will control the top heating elements, reducing the temperature to prevent the tops from darkening.
• 10These souffles won’t hold their shape forever! These are best served right away. Keep it simple with a sprinkle of powdered sugar, or elevate with vanilla sauce, jam, whipped cream, or fresh berries.
• 11Make souffles that rise mightily and take center stage at chefsteps.com