My French husband’s favorite dessert💕 #paris #chef #baking #kitchen #recipe #recipes #chocolate

Recipe below !

Mr Durose is a very typical French man, he is a true bon vivant at heart, so a meal is not complete without a sweet treat at the end, and a chocolate souffle is the way to his heart

He cooks mostly of all our meals, so baking is my way of giving back for all his hard work 😂

You can find everything that I used—my outfit, my oven, and all my baking tools—through the link in my bio. I’ve also added a curated ShopMy page with similar vintage plates, bowls, aprons, plus the books and ingredients I always reach for. It’s all neatly linked for you in my Linktree 💛

Chocolate souffle – makes 6

-30 g (50-70%) chocolate
-30 g unsweetened cocoa powder
-100 ml water
-20 ml coffee (doesn’t add a coffee flavor, just enhances the chocolate )
-pinch of salt
-1 egg yolk
-20 g cornstarch
-6 egg whites
-100g sugar

Brush melted butter into ramekins, making sure to brush upwards in a straught line, so the souffle rises properly. Then add sugar to coat, pouring out the excess.

Chop the chocolate and place in a bowl.
Combine the cocoa powder, water, and coffee into a saucepan, and bring to the boil. Pour over the chocolate, stirring until smooth; leave to cool. Then mix in the egg yolk and then the cornstach.

Whisk the egg whites until frothy. Add 1/3 of the sugar a little at a time, whisking until the egg whites are smooth and shiny. Gradually add the remaining sugar, whisking until stiff peaks form.

Whisk 1/3 of the egg whites into the chocolate mixture. Then carefully fold in the remainder in two separate batches.

Divide the mixture evenly between the ramekins, smoothing the surface with a spatula/spoon. Run your thumb around the tops of the ramekins to have a 5 mm border between the mixture and the rim (This allows the soufflés to rise properly and evenly).

Bake in a preheated oven at 180C for about 15 minutes, or until risen. As soon as the soufflés come out of the oven, dust with icing sugar and serve immediately

Voilà , bon appétit!

As always, I really recommend using a scale for baking—it’s the best way to get consistent, reliable results every time. Measuring with cups can be so unpredictable and often leads to baking mishaps! I’ve linked my favorite scale in my Linktree if you need one!