Hazelnut Chocolate Soufflé

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Hazelnut Chocolate Soufflé

A hazelnut chocolate soufflé is one of the most impressive yet surprisingly simple French desserts you can make at home. With a beautifully puffed top, a soft airy texture, and a rich chocolate center, this soufflé delivers pure indulgence in every spoonful. Even if you’ve never made a soufflé before, following a few essential techniques will help you achieve a perfect rise and a light, melt-in-your-mouth texture.

Serve it warm straight from the oven with powdered sugar, vanilla ice cream, or softly whipped cream for an unforgettable dessert experience.

Why This Recipe Works

  • Elegant yet approachable: Soufflés may sound intimidating, but this recipe breaks the process down into easy, reliable steps suitable for home bakers.
  • Light and airy texture: Whipped egg whites give the soufflé its signature height and delicate crumb.
  • Naturally gluten-free: Since the base is made from chocolate, eggs, and sugar, no flour is required.
  • Make-ahead friendly: You can prepare and refrigerate the batter in the ramekins, then bake just before serving.

Ingredients

  • 4 tablespoons unsalted butter, melted (plus extra for greasing ramekins)
  • 6 ounces high-quality semisweet baking chocolate, finely chopped
  • 3 large eggs, separated
  • 1/4 cup granulated sugar (for yolks)
  • 2 tablespoons granulated sugar (for whites)
  • 1 teaspoon hazelnut extract (optional, for flavor)
  • Garnishes (optional): powdered sugar, finely chopped hazelnuts, chocolate chips, vanilla ice cream, or whipped cream

Instructions

1. Prepare the Ramekins

Place 6 small ramekins on a baking sheet. Brush the inside of each with melted butter, making sure to coat the sides evenly to help the soufflés rise uniformly.

2. Melt the Chocolate

Using a double boiler or microwave in short intervals, melt the chopped chocolate until smooth. Let it cool slightly.

3. Make the Chocolate Base

In a mixing bowl, whisk the egg yolks with 1/4 cup sugar until light and slightly thickened. Add the melted chocolate and hazelnut extract, stirring until fully combined and glossy.

4. Whip the Egg Whites

In a clean, dry bowl, beat the egg whites until soft peaks begin to form. Gradually add the remaining 2 tablespoons of sugar and continue beating until the whites become glossy and hold stiff peaks.

5. Fold the Mixture

Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Once incorporated, carefully fold in the remaining egg whites using a spatula, working slowly to avoid deflating the mixture.

6. Fill and Bake

Divide the batter evenly among the prepared ramekins. Bake on the lower rack of the oven at 400°F (200°C) for 10 minutes, or until the edges are set but the centers still have a slight wobble.

7. Serve Immediately

Soufflés are best enjoyed straight from the oven while still tall, warm, and airy. Dust with powdered sugar or add ice cream, nuts, or chocolate shavings if desired.

Make-Ahead Option

Fill the ramekins with batter, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Remove plastic before baking and cook as directed.

Tips for Success

  • Use quality chocolate: This makes a noticeable difference in flavor and texture.
  • Whip whites correctly: Stiff, shiny peaks are essential for the soufflé’s rise.
  • Avoid overfolding: Fold just until combined to maintain volume.
  • Serve immediately: A soufflé naturally begins to settle within minutes of baking.

Storing Leftovers

Soufflés are best fresh, but if needed, store covered at room temperature for up to 3 days. The texture will become denser, similar to a rich chocolate mousse cake.

Serving Ideas

  • Vanilla or hazelnut ice cream
  • Warm chocolate sauce
  • Fresh berries
  • Lightly sweetened whipped cream
  • Toasted chopped hazelnuts

 

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