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Dessert
How To Make Dessert Soufflé
Dive into the world of soufflé-making with these simple steps and tricks.
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Brace yourself for the delightful surprise of mastering this fancy French treat with ease!
Ingredients
- 1/2 cup sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/8 tsp. salt
- 1 cup milk
- 1/2 tsp. vanilla
- 4 Rosemary Farm egg whites, room temperature
- 1/2 tsp. cream of tartar
- 4 Rosemary Farm egg yolks
Instructions
- Heat oven to 350°F. MIX 1/4 cup sugar, the cocoa powder, flour and salt in medium saucepan; gradually whisk in milk until smooth. COOK over medium heat, stirring constantly, until mixture thickens and boils. STIR IN vanilla. Remove from heat.
- Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD remaining 1/4 cup sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
- Stir egg yolks into reserved sauce until blended. Gently but thoroughly FOLD yolk mixture into whites until no streaks of white remain. Carefully POUR into ungreased 1-1/2 to 2-quart soufflé dish. For a “top hat”, hold metal spatula upright and make a ring in top of the soufflé mixture, 1 inch from side of dish and 1 inch deep, if desired.
- Bake in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. Serve immediately.
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