|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 1g||2%|
|Total Sugars 35g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Soufflé is one of the classics of the French kitchen, yet many shy away from making it for fear of its collapse, its sensitivity, and its ease of ruination. It is delicate for sure but not that difficult to make. Follow these few tips on how to make the perfect soufflé.
This white chocolate soufflé recipe is light and airy and makes for an impressive special occasion dessert. Use red berries and citrus which both harmonize with white chocolate, whether in the form of a fresh fruit garnish or a sauce. If you're serving it for a winter holiday, be sure to enhance the soufflé's snowy mountain effect with a generous dusting of confectioners' sugar.
9 tablespoons granulated sugar, divided
5 tablespoons all-purpose flour
1/4 teaspoon salt
5 ounces white chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 pat unsalted butter
Confectioners' sugar, for dusting
Fresh raspberries, for garnish
Steps to Make It
Gather the ingredients.
Preheat oven to 375 F.
Butter a large soufflé dish and sprinkle it with 1/4 cup granulated sugar; set the prepared dish aside.
Stir together the salt, all-purpose flour, and remaining 1/4 cup plus 1 tablespoon sugar; set the mixture aside.
Melt the white chocolate pieces in a heatproof bowl or double boiler over barely simmering water, stirring the chocolate constantly to avoid burning it. (Even a small amount of overheated chocolate will ruin an entire recipe.)
Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks until the mixture is thoroughly combined.
In a separate bowl, beat the egg whites with the cream of tartar on medium-high speed until they hold soft glossy peaks.
Continue beating the egg whites on high speed, add the vanilla, and then gradually add the salt-flour-sugar combination until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whipped egg whites. The chocolate mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior.
Serve the soufflé with a dusting powdered sugar if desired.