Brazilian Chocolate Soufflé

Ingredients

While the French soufflé traditionally uses European chocolate, our Brazilian adaptation incorporates the distinct flavors of Brazilian chocolate. Additionally, we have added a touch of Brazilian flair by infusing the soufflé with a hint of tropical fruit essence, giving it a unique twist that reflects the vibrant culinary culture of Brazil. We alse have the original recipe for Soufflé, so you can check it out.

• 200g (7 oz) Brazilian chocolate, finely chopped 200g (7 oz) Brazilian chocolate, finely chopped
• 4 tablespoons unsalted butter, plus extra for greasing 4 tablespoons unsalted butter, plus extra for greasing
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and dust with powdered sugar.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
3. 3.
   Gradually whisk in the milk until smooth. Cook for another 2 minutes until the mixture thickens.
4. 4.
   Remove the saucepan from heat and add the chopped Brazilian chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
5. 5.
   In a separate bowl, whisk the egg yolks, sugar, vanilla extract, and salt until pale and creamy.
6. 6.
   Slowly pour the chocolate mixture into the egg yolk mixture, whisking continuously.
7. 7.
   In a clean bowl, beat the egg whites until stiff peaks form.
8. 8.
   Gently fold the beaten egg whites into the chocolate mixture until well combined.
9. 9.
   Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full.
10. 10.
    Bake for 15-20 minutes or until the soufflés have risen and are set on top.
11. 11.
    Remove from the oven and dust with powdered sugar. Serve immediately.

Treat your ingredients with care...

• Brazilian chocolate — Use high-quality Brazilian chocolate for the best flavor and texture in the soufflé.
• Whole milk — Full-fat milk adds richness to the soufflé. Avoid using low-fat or skim milk.
• Eggs — Make sure the eggs are at room temperature for easier incorporation into the mixture.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the chocolate mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking, as it will deflate quickly.
• Dust the ramekins with powdered sugar before pouring in the mixture to help the soufflé rise evenly.

Serving advice

Serve the Brazilian Chocolate Soufflé warm, straight from the oven. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Presentation advice

For an elegant presentation, dust the top of the soufflé with powdered sugar and garnish with a few fresh berries or a sprig of mint.