Step 16




Enlarge Image
You may have wondered how a soufflé rises. When you beat egg whites their proteins unfold (denature) and stretch. This creates an elastic skin that traps air bubbles. When the meringue is mixed with the soufflé batter and heated, this trapped air expands, causing the soufflé to rise.


HOW TO MAKE A MERINGUE


Important Meringue Making Tips: Thoroughly wash and dry the beaters for your electric hand mixer. If there is any amount of fat from the egg yolks on the beaters, the elastic skin won't be able to form and thus air can't be trapped. Also, it's best not to make a soufflé on a humid or rainy day as it's harder for the eggs to whip up.


Add the 6 egg whites into a large glass, stainless-steel, or copper bowl. By this point the eggs should be about room temperature. Feel the bottom of the bowl the bowl to test the temperature, don't use your finger. If not, leave them out a bit longer. Attach the beaters to your hand mixer. If you don't have an electric hand mixer you can use a regular whisk.
Step 17




Enlarge Image
Beat the egg whites on high until they become frothy. If you have any cream of tartar in your spice cabinet add a small pinch — like 1/16 of a tsp. This acid will help denature the proteins quicker, helping the meringue to form quicker. This should take about 1 minute. With the mixer still going, gradually add in the final 3 tablespoons of superfine sugar. You want to beat the egg whites and sugar for a bit after each tablespoon has been added. Once all the sugar has been added, keep the mixer going for another 6 to 7 minutes or until stiff peaks form. To test for stiff peaks, turn off the mixer, and hold up the beaters so they are upside down. If the egg whites hold a stiff peak (peak doesn't flop over) then they are ready. See photo on the left for how the meringue holds a stiff peak.


Tip: As your are beating the egg whites, look for the point right when the whites start to lose their shine. This is the best point to test for stiff peaks.


Step 18




Enlarge Image
Using a spatula, add 1/4 of the meringue into the chocolate and mix together until the chocolate lightens in color.


Step 19




Enlarge Image
Scoop 1/2 of the remaining meringue into the bowl with the chocolate and FOLD it in gently. The whole point is to lose the least amount of air as possible. Fold from the outside towards the center, rotating the bowl a quarter turn as you do it.


Step 20




Enlarge Image
Add the remaining half of the meringue and again, fold it in gently. It's ok if some white streaks remain.


Step 21




Enlarge Image
Spoon the chocolate soufflé batter into the ramekins being very careful not to touch the sides of the ramekins with the spoon. You don't want to scrape off any of the sugar, otherwise the chocolate soufflés won't rise.


Now, you can either fill them up a little over 3/4 of the way full like I did or you can fill them up completely. If you fill them 3/4 of the way, rub your finger all around the top lip of the ramekin to remove the sugar. If you don't do this the outside top edges of the chocolate soufflé will have sugar crystals stuck to them. If you want to fill them up completely for the largest rise, just level off the soufflé batter using the flat side of a knife. This way you a level top.


If you are wondering if you can refrigerate the chocolate soufflés at this stage, I wouldn't suggest it. If anything, refrigerate the soufflé base if you need to but always make the meringue fresh right before baking.


Bake the soufflés for 15-18 minutes. The tops will be a tad darker and the soufflé should be rise about 1-2 inches.


Carefully remove the chocolate soufflés from the oven. You will need either tongs with a rubber grip or oven mitts as they will be very hot. Before serving, dust with powdered sugar. You can then top your chocolate soufflés with fresh whipped cream or a single raspberry.


You only have about 5 minutes before the air inside the soufflé deflates, so serve them immediately if you want the best presentation.


Should the soufflés deflate before you are able to present them, you could always run a knife around the sides of the ramekin so they fall out when held upside down over a plate. Then just heat the soufflés up a bit in the microwave. The air should expand a bit again, although not as much as before.


If you have enjoyed this recipe post please be sure to leave a comment and let us know. We would love to hear your ideas, questions, or how it worked out for you if you made it.