Chocolate Raspberry Soufflé

(bouncy, melodic music)

When I worked as a pastry chef,

one of the first things

that I learned how to make was souffle,

and it's one of my favorite things to make now.

People think that souffle is hard to make at home,

but it's actually not,

and I'm going to teach you a few tips to make it

so that you'll be a pro.

So let's get started.

The first thing that you need to do is butter your ramekins.

You wanna go to the bottom and then up the sides,

and you wanna make sure that you get the lips as well.

So once you've coated your ramekins with butter,

you're just gonna add a little bit of sugar

and you can just rotate the ramekin around

to make sure that you have sugar on the entire thing.

The sugar sticks to the souffle batter,

it gives it a nice crunchy crust

and it also helps the souffle rise up.

I'm gonna set my ramekins aside

and I'm gonna start making my base.

So the first thing I'm going to do is make a double boiler.

I have a little bit of water in this pot.

I'm gonna turn it on to low,

and I'm gonna put a medium glass bowl on top.

Then I'm gonna add my chocolate, to melt it.

I've added some really good quality bittersweet chocolate.

You wanna use good quality chocolate

because it's pretty much the main flavor of your souffle,

so don't skimp here.

So while my chocolate is melting

I'm just gonna get my whites whipping.

So I'm adding six egg whites to my mixer

and then I'm gonna put this onto medium-low.

A pinch of salt,

and then beat them until they're frothy.

Every once in a while I'm just gonna stir my chocolate

to help it get melted.

So now that my double boiler is hot,

I'm gonna add my jam to my chocolate.

I'm using raspberry here because I really love the way

raspberry and chocolate work together.

Now that our egg whites have started to get frothy,

I'm gonna start to add my sugar.

And you just wanna slowly add the sugar in.

This is called raining the sugar in.

I like to add about a half a tablespoon at a time.

So my chocolate is nice and smooth and melted.

I'm gonna take it off my double boiler.

Bowl is very hot.

And then I'm gonna add a pinch of salt and my egg yolk.

And that's the base of our souffle.

I'm gonna check on my egg whites.

(whirring) (gentle piano music)

I always like to finish my meringue by going really fast

and then slowly going down,

and I feel like that helps seal in the meringue.

Okay.

Ooh!

So we're ready to go.

I'm gonna start off by adding a third of the meringue.

And you can just do this kind of fast,

we're just lightening the souffle base.

Then you're gonna add a second third,

and at this point you need to be a bit more gentle

and so you wanna use long strokes,

picking up from the bottom and lifting up at the top

to gently fold in the meringue.

And then I'm just gonna add the rest of my meringue.

So once that you see that everything is evenly incorporated

you just wanna stop.

So now I'm gonna evenly divide my souffle batter

into my ramekins.

This recipe makes four six-ounce ramekins,

so you just wanna evenly divide the batter

into all four ramekins.

Can just use the back of a spoon,

kind of even out the tops.

So I'm gonna put these into a 375 degree oven

for 18 to 20 minutes and then we're gonna have souffle.

Okay, my souffles are ready.

I'm gonna grab them outta the oven.

Oh my God, they're so big!

These look so good!

Wow, so you can see how using those upward brush stokes

really helped our souffles rise.

They look so good.

I'm so excited about these souffles.

Gonna put some whipped cream on top, pistachios.

And then I'm ready to dig in.

Mm!

Mm, yum!

It's super decadent and chocolaty

and the raspberry gives it a little bit of fruity flavor

which pairs perfectly with the pistachios.

And as you can see, the souffle really isn't that hard.

You just need to have the perfect temperature whites,

treat your ramekins right,

and get your souffles in the oven right away,

and you can totally master it.

I hope that with those tips

you're encouraged to make souffle at home to.