Julia Child’s Souffle Au Chocolat (Chocolate Souffle)

Julia Child’s Souffle Au Chocolat is all the rage since HBO Max has introduced us to the most enduring side of Julia we’ve ever seen. I’m in love with her all over again… and it’s so nice to see Niles and Lilith again too.

Here is how to make Julia’s chocolate souffle. I’ve made a couple of small changes to Julia’s instructions. First, I use an electric mixer for whipping the egg whites instead of a whisk. Second, Julia only used 1/8 teaspoon of salt. I’ve upped the amount to 3/4 teaspoon which makes a huge difference in the flavor of your souffle. You’re welcome.

Julia Child’s Souffle Au Chocolat

Note: You will need a saucepan, a whisk, a double boiler (or a smaller saucepan within a larger saucepan will work), a 2-quart souffle baking dish (or similar oven-safe replacement), a rubber or silicone spatula, an electric stand or hand mixer, and your best Julia Child impression for this recipe.

• 7 ounces high-quality 72% -85% chocolate, broken into small pieces
• 1/3 cup strong coffee, hot
• 1 1/2 teaspoons butter, softened (for coating the souffle baking dish)
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 3 tablespoons unsalted butter, softened
• 4 egg yolks
• 1 tablespoon vanilla
• 6 egg whites
• 3/4 teaspoon salt
• 1/2 cup sugar

Prepare your oven by raising or removing the top rack. Preheat your oven to 425°F.

Place the chocolate and coffee in the top part of a double boiler. Cover it with a lid. Place about half an inch of water in the bottom pan. If you don’t have a double boiler, you can use a saucepan for the chocolate & coffee and use a slightly large saucepan for the bottom level. Place the top pan over the bottom pan. Place over medium heat. Once the bottom pan with the water is simmering hot, remove the double boiler from the heat. Set aside and let the chocolate melt while you move to the next step.

Coat one 2-quart souffle baking dish (or six small souffle ramekins) with the 1 1/2 teaspoons of butter. Surround the baking dish with a double-layer collar of foil. Coat the inside of the foil that will be touching the risen souffle with butter too. Set aside.

Place the flour into a second saucepan. Pour a small amount of the milk into the flour and whisk until there are no lumps. Whisk in the remaining milk. Add the butter. Place over medium heat. Whisk as it comes to a boil and cook for 2 minutes while continuing to whisk. Remove from the heat and whisk for another minute while it cools a bit.

Whisk the egg yolks in one at a time. Meaning, whisk one in completely and then add the next and whisk until it is mixed in completely. Do this until all four egg yolks have been mixed in.

Remove the lid from the chocolate. Whisk it until shiny and then whisk it into the cream sauce. Then whisk in the vanilla,

Place the egg whites and salt into an electric mixing bowl. Using the whisk attachment, whisk until they reach soft peaks. This means when you lift the whisk attachment, they will be somewhat firm, but still droopy. You can use a bowl and hand mixer for this if you don’t have a stand mixer. I’m sure Julia used a bowl and whisk but ain’t nobody got time for dat. I mean, unless you do. Then by all means…

Once you check for soft peaks, turn the mixer back on. Sprinkle the sugar in as the mixer does its thing and continue to whisk until you get stiff peaks. Stiff peaks are reached when your egg whites are shiny and firmly stand upward on the whisk attachment when you check the whisk attachment. If you feel unsure, whisk a little bit longer. It’s better to whisk a bit too long than to under whip. Remove the whisk attachment and mixing bowl from the stand mixer.

Pour the chocolate mixture into the egg whites. Use a spatula to fold them together. This is done by very gently pulling the spatula down the center of the mixture and then swooping around once. Save your gusto for the gym. Folding is a slow, methodical step that keeps all of that air you whipped into your egg whites intact. The faster you stir, the more deflated your mixture will be. So, remember, be slow and careful. The first time I ever did this, I ended up with white streaks because I hadn’t mixed my souffle enough. Fold until it is completely chocolaty, but do it gently.

Pour the souffle batter into the prepared souffle baking dish.

Place the souffle on the bottom oven rack. Turn the oven down to 375° degrees.

Bake for 40 minutes. Sprinkle your souffle with powdered sugar.

Bake another 5-10 minutes – until it wobbles slightly and has a crack on top; but, a skewer poked into the middle comes out slightly coated or nearly clean.

If you are serving your souffle while hot, it’s important to make your whipped cream (and refrigerate it until serving time) or scoop your high-quality ice cream ahead of time (and set it aside in the freezer until serving time) so it is ready to go

Allow your souffle to cool as much as you like but know that as it cools, within minutes it will begin to fall. The fall has been villanized; but, it is normal and even inevitable.

When it’s cool enough to touch, very carefully and slowly remove the foil.

If you serve your souffle (or mini souffles) when cooled, it will be more flavorful. If you serve it while hot (and still risen) it will be more beautiful. Honestly, it’s going to taste amazing either way, so might as well serve it while it’s hot and fluffy. But both ways are the right way.

Honestly, I had never understood the hype over the souffle until I finally perfected making this one. I promise you, too, will understand the hype. Also, be sure to try it chilled with Umpqua or Haagen Daz vanilla ice cream. You’re welcome.

Bon Appetit!