I am no stranger when it comes to the French chocolate souffle and over the years I have tried out so many recipes of this amazing chocolate souffle.
But the Julia child chocolate souffle is one recipe that always seems to get my attention. I can remember my very first experience with it. As matter of fact, it happened at a beach in California. I was on vacation and owing to some friends’ suggestion, we visited the beach.
Prior to our being at the beach, one of my friends Greg had mentioned that his wife was going to host us in a memorable way. Beaming with expectations we all appeared at the beach as planned and while sitting on the serene sand and having the waters rush intermittently at us, Greg’s beautiful soulmate was seen walking towards us with a tray of round cakes.
She reached out to us and gave each a chunk. It tasted spectacularly different. I knew it was the French chocolate souffle but there was something different about it and I was very anxious and curious to find out what it was.
Greg’s wife immediately noticed my high level of curiosity and was eagerly waiting for me ask her what recipe it was, I eventually did and to put me out of my misery she simply smiled and said; ‘You have just tasted the amazing Julia Child chocolate souffle.
At that point in time I didn’t know what it meant but as time on I became consistent with it and went on to actually know how to prepare it. If you a fan of the French chocolate scuffle then I am pretty sure you want to know what the Julia Child chocolate souffle really is.
So, sit tight and relax as I explain to you how to prepare it but first off let’s look at a thing or two about the French chocolate souffle.
The Delectable Julia Child Souffle
The Julia child souffle is one of the most delectable souffles with a widely followed recipe. Souffles with flavorings like fish, cheese, and chocolate taste really great with a touch of Julia Child.
Actually, I’m particularly crazy about the combination of chocolate with the airy quality of the souffle. That’s why I can’t help the feeling of enthusiasm that comes with cooking a chocolate souffle because I get thrilled by the numerous air bubbles that puff up the souffle into an incredible mass.
However, Souffles seem somewhat intimidating due to their delicacy and undue tendencies to fall soon after they have been baked since they lack the internal resistance to maintain their own weight after the heat of the oven has been put out.
Despite this situation, Julia Child’s classic French cookbook titled ‘Mastering the art of French cooking’, teaches explicitly that whether the souffles are fallen(creamy) or compact (solid), they would still retain that amazing flavor they are known for. I wholeheartedly attest to this fact as I tried it by practicing with her cheese souffle several weeks ago and it turned out great.
I was really amazed by the outcome. Hence, my confidence in making a spectacular Julia child souffle was re-ignited. I thereafter proceeded to try out the chocolate souffle recipe of the angelic French culinary empress (Chef Julia Child) whose prowess precedes her and this time I did something close to a masterpiece.
Chocolate Souffle Julia Child recipe
Fellow chocolate lovers out there, I got great news for you – The Julia Child chocolate souffle was created just for you and me. Trust me, you don’t want to have to be told every time how delicious the baked chocolaty egg-oriented product is.
And before you join that school of thought that is of the opinion that ‘Souffles are unbearably demanding and just too complicated’ Hey, come on! That’s nothing but a misconstrued opinion. Frankly speaking, chocolate souffles are one of the easiest desserts you can ever make and I don’t mind saying it over and over again.
Chocolate souffle is pretty simple to make! Big kudos to Julia child for making her chocolate souffle recipe quite simplified for chocoholics to make that perfect chocolate souffle befitting of them.
In addition, this Julia Child chocolate souffle recipe will make a wonderful dessert for your family and friends especially if they are already seated at the table and your chocolate souffle is just about ready to leave the oven.
For this recipe, you will need the following Chocolate souffle ingredients.
Ingredients for the recipe
- 7 ounces of semi-sweet baking chocolate (chopped)
- ⅓ cup of strong coffee (I’d prefer one-third cup of boiling water mixed with one packet of Starbucks Via)
- 1 tablespoon unsalted butter, softened (for buttering the souffle dish)
- ⅓ cup of all-purpose flour
- 2 cups of milk
- 3 tablespoons of butter
- 4 egg yolks
- 1 tablespoon of pure vanilla extract
- 6 egg whites (¾ cups of it)
- ⅛ teaspoon of salt
- ½ cup of granulated sugar
- Powdered sugar for dusting
- Whipped cream (vanilla ice cream) for serving
You will need the following equipment:
A small saucepan with a lid placed over a large pot of boiling water, A 2 by 2 half quart souffle dish or straight-sided baking dish with a diameter of between 7 and 8 inches.
(Metal is preferred to ceramic or glass), 2-quart saucepan, Aluminum foil, Safety pin or paper clip (MUST be metal, no plastic), Whisk (a mixer with a coil of wires) and Mixer fitted with the whisk attachment.
Instructions for preparation
Get all ingredients together and measure them out. Preheat the oven to 425°F. Arrange rack into the lower section of the oven.
Put the chocolate and coffee in the small pan placed over the pot of boiling water. Cover it and bring it down from the heat. This will enable the chocolate to melt while you continue with the recipe.
Coat the inside of the souffle dish with butter. Encircle with a collar of buttered aluminum foil. Fold a long piece of the aluminum foil in half length, butter one side and cover the upper perimeter of the souffle dish making the collar around the souffle dish three inches tall with the butter side pointing inside. Secure the foil with the pin or paper clip.
Measure the flour into the two-quart saucepan. Begin to whisk in the milk very slowly to make a completely smooth cream, keep on whisking until all milk is added. Add the butter and stir over medium heat till it starts to boil. Continue to stir as it keeps boiling for two minutes. Remove from heat and vigorously stir for another minute or two to cool a bit.
Whisk the egg yolks one by one into the hot milk sauce, next into the melted chocolate and then into the vanilla ice cream.
Beat the egg white and sauce in a mixer fitted with the whisk attachment. Do this until soft peaks are formed (Note: You must ensure that the egg whites are at room temperature before you beat them. This has to be done in order for them to mount into nice high peaks). Slowly, sprinkle in the half cup of sugar and beat until shinning hard peaks are formed.
Mildly bend the chocolate mixture into the egg white bowl. Pour out the souffle mixture into the prepared souffle dish and place on the rack in the lower section of the oven.
Turn down the temperature to 375°F. It would be beautifully intriguing watching your souffle puff up over the top of your souffle dish. If you don’t want to use a larger souffle dish, you could also use smaller ramekins (small fireproof baking dishes).
Bake for thirty-five to forty minutes without opening the door of the oven. After thirty-five to forty minutes the top should have begun to crack. Promptly sprinkle powdered sugar on the surface and continue baking for five to ten minutes longer. From this point, you observe closely for creaminess. If a skewer comes out slightly coated then souffle is still creamy at the center.
But when the skewer comes out clean and stands up well then it means it is fully done and ready to be served. Either way (creamy or clean) is okay though, what mainly matters is your preference. Personally, I like mine when it’s not fully done.Note that the first time you take the souffle out of the oven, it will be very tall but it will subsequently reduce.
The Alternative but Tasteful French Chocolate Souffle
The French chocolate souffle is a souffle that typically involves using a thick white sauce mixed with chocolate flavorings and prepared the French way.
Emphasis has to be made on doing it the French way since souffles traditionally originated from France (dating back to the 18th century) and chefs of other nationalities have developed their own way of making souffles similar to the French way. But as the saying goes; ‘ No matter how good the alternative, it cannot match the original’!
The chocolate souffle is simply a mousse that has been baked. The French chocolate souffle has a texture that is uniquely different from all others. It is also very light and flossy. What I mean is it is slightly moist when compared to even the moistest cake crumb (that feels dry). Despite its flossy texture, it is not really as silky as a mousse.
I should also add that the French chocolate souffle is exceptionally lovely in taste. It may just be difficult for you to withstand the urge to eat the chocolate souffle batter without having baked it. It is honestly that sumptuous.
In conclusion, the chocolate souffle Julia child is undeniably the most delicious French chocolate souffle there is. According to well-acclaimed chefs, ‘ if you claim to have tried the chocolate souffle and not the Julia child chocolate souffle then you have merely tasted something else’.
Making Julia child’s souffle is worth giving a try. Get on with the recipe now!