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Chocolate Soufflé

Chocolate Soufflé

Recipe by Chef Jeff Merry, Boston Division


  • 4 Tbsp unsalted butter
  • 8 oz bittersweet chocolate, finely chopped (should be 70% cocoa)
  • 3 large eggs yolks
  • 1/2 cup + 2 Tbsp sugar
  • 8 large egg whites, room temperature
  • 3 Tbsp room temperature water
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  1. Preheat oven to 400°F. Prepare the soufflé dishes by brushing inside with melted butter and coat the inside with sugar. Shake out excess sugar.
  2. Melt the chocolate and butter using a double-boiler, stirring occasionally, until completely smooth. Remove the chocolate from heat and stir in the vanilla and salt.
  3. Use a tabletop mixer with whisk attachment to whisk egg yolks and water together until frothy. Add 2 Tbsp of sugar and continue until ribbons start to form. Fold egg yolks into chocolate. Using a spatula combine the 2 ingredients.
  4. Place egg whites in a bowl and using a tabletop mixer with whisk attachment beat until they become frothy. Gradually add sugar and beat until stiff peaks form.
  5. Scoop about 1/3 of the beaten egg whites into the bowl with the chocolate base. Stir until completely blended.
  6. Gently fold the egg whites, 1/3 at a time into the base.
  7. Divide the soufflé batter between the prepared ramekins and place on sheet pan.
  8. Bake until the soufflé rises about 1 1/2 inches from rim, about 18 to 20 minutes. Remove from oven and serve immediately.

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