White Chocolate Soufflé with Raspberry Sauce

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our next-level White Chocolate Soufflé with Raspberry Sauce is a dreamily elegant dessert, and with our straightforward recipe, it’s a cinch to make! Nothing screams “special occasion” more than bringing a perfectly baked soufflé, brought hot from the oven to the table for your guests to enjoy, and this gorgeous soufflé is as scrumptious as it is beautiful.

• Sublime texture: Under its thin, slightly crisp crust, this souffle is as light as a cloud with a melt-in-your-mouth texture. White Chocolate Soufflé has a sublime airiness while still delivering smooth and creamy white chocolate flavor.
• Individual servings: Individually sized desserts always seem like a treat. The little ramekins are cute, and anyone receiving their very own serving feels special! There’s also a practical reason for making several smaller portions instead of one big one: they’ll cook uniformly and evenly, and you don’t have the hassle of cutting and serving a bigger soufflé.

You might think soufflés and other fine desserts are just for chefs, but at Bigger Bolder Baking, we give you easy-to-follow directions and my Pro Chef Tips that give you the confidence and know-how you need. You’ll impress your friends and family, but more importantly, yourself! Check out our Classic Opera Cake Recipe, Frozen Sherry Berry Trifle, Classic Austrian Sacher Torte, and Heavenly Chocolate Crème Caramel.

Table of Contents

• What is White Chocolate Soufflé with Raspberry Sauce?
• Tools You Need
• Key Ingredients and Why
• How to Make White Chocolate Soufflé with Raspberry Sauce
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• FAQs
• More White Chocolate Recipes

What is White Chocolate Soufflé with Raspberry Sauce?

• White Chocolate Soufflé with Raspberry Sauce is a dessert soufflé baked in individual portions. The sauce is poured on top of the baked soufflés.
• A soufflé is a traditional French dessert that dates back to the 18th century. It experienced a resurgence in popularity in the late 20th century, thanks to television chefs, notably Julia Child, and the rise in dessert popularity. New generations of cooks keep falling in love with the timeless, magical soufflé.
• White chocolate was first introduced by Nestlé in 1930. It’s different from dark and milk chocolate because it does not contain cocoa solids (the dark brown, gritty substance that’s ground into cocoa powder). Instead, white chocolate contains cocoa butter, sugar, and milk solids and usually has vanilla flavoring.

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Kitchen scale (optional)
• Four 6-ounce (180 ml) ramekins
• Baking sheet
• Double boiler
• Whisk
• Stand mixer fitted with whisk attachment (optional) or an electric hand mixer
• Metal spoon
• Offset spatula (optional)

Key Ingredients and Why

Raspberries

• Raspberries have a vibrant, bright, and fruity taste, with a bracing bit of tartness.
• The vibrant red of the raspberry sauce gives a brilliant contrast to the ivory soufflé.
• Raspberries have lots of seeds, so we sieve the purée to make a silky smooth sauce.

Butter

• Coating the ramekins with butter and sugar ensures the soufflés won’t stick puff up nicely.

White chocolate

• White chocolate adds rich, creamy flavor and a touch of vanilla to the soufflé.
• White chocolate has a high sugar content, so it adds significant sweetness to the soufflé.
• Importantly, the cocoa butter in white chocolate adds fat to the soufflé, which makes it moist with a tender crumb.
• Use high-quality chopped white chocolate here. Note that true white chocolate, almost always sold in bar form, contains cocoa butter, but white baking chips contain partially hydrogenated oil (usually palm kernel oil) instead.

Granulated sugar

• In the Raspberry Sauce: Sugar balances the tartness of the berries, making a sauce that is a perfect match for the soufflé.
• For the ramekins: Coating the ramekins with sugar gives the soufflé batter something to grip while it rises, which improves its structure. It also provides a slightly caramelized, crispy exterior.
• In the White Chocolate Soufflé: A third of a cup of granulated sugar bumps up the sweetness to the ideal level, moderately sweet without being cloying.

All-purpose flour

• Flour thickens the base so the soufflé structure stays cohesive during the rise.

Eggs

• Egg yolks
  • The fat in yolks gives the soufflé flavor and texture. The initial mixing of the yolks with the base ingredients helps create a stable mixture that can support the incorporation of the whipped egg whites.
  • Additionally, the yolks emulsify the ingredients to make the batter smooth, which gives it a better, more even rise.
• Egg whites
  • The protein in egg whites is the key to making the soufflé puff. The whipped whites provide the rise when the trapped air expands while baking.
  • The proteins in the yolks coagulate during baking, which helps set the soufflé.
  • Egg whites whip up best when they’re at room temperature. Here’s how to warm up eggs that are cold from the fridge.

Cream of tartar

• Cream of tartar loosens the proteins in egg whites, allowing them to whip up faster and gain more volume. It also stabilizes them.
• Cream of tartar is the powdered form of tartaric acid, a byproduct of the winemaking process.
• Cream of tartar creates elasticity in the bubbles of the whipped whites. The bubbles will then stretch instead of pop, keeping the whites from deflating when they are folded into the batter.

Vanilla extract

• Vanilla extract’s warmly sweet, subtle spicy notes amplify the white chocolate flavor.

How to Make White Chocolate Soufflé with Raspberry Sauce

Gemma’s Pro Chef Tips

• Use the best chocolate. Always use high-quality chopped white chocolate from a bar, not baking chips. This will not only give your soufflé superior flavor, but chopped chocolate also melts smoothly and more easily than chips.
• Change the size. If you prefer, make one big soufflé instead of individual soufflés. Use a large (about 9-inch) soufflé dish (a round baking dish with tall, straight sides).
• Be prepared. Serve the soufflés as soon as they come out of the oven (they will fall within minutes). Having your table set, all of the other elements of the meal ready, and your guests assembled before you put the soufflés in the oven is the best way to guarantee that the soufflés will still be puffed. But even if your soufflés fall, they’ll still taste delicious!
• Store egg whites for easy use. Made a recipe with only yolks, and you don’t know what to do with the whites? Store them! Unwhipped egg whites can be stored in the freezer for up to two months. To use, defrost them overnight in the refrigerator. Here’s a guide for measuring out defrosted egg whites: a large egg white weighs roughly 30 to 40 grams.

Make Ahead & Storage Instructions

• Make the soufflé base ahead.
  • Soufflés should be served immediately after baking, but you can work ahead by making the soufflé base up to two days ahead of time and refrigerating it.
  • Bring the base to room temperature before whipping and adding the egg whites.
• How to store leftovers:
  • Store leftovers in an airtight container in the fridge for up to two days.
  • Reheat in the microwave or in the oven at 350°F (180°C) for 15 minutes.

FAQs

• Why is my soufflé batter grainy?
  • Your white chocolate probably did not melt smoothly.
  • Melt the white chocolate over a double boiler very slowly. Melting it too quickly can make it seize.
  • Additionally, be sure the soufflé base is uniformly smooth before you fold in the egg whites.
• Why aren’t my eggs whipping to stiff peaks?
  • It may be that the egg whites were too cold or that there was some grease in the bowl or on the whisk.
  • Try again with fresh egg whites, making sure that they are at room temperature and that your beating equipment is perfectly clean and dry before starting.
  • Also, don’t forget to add the cream of tartar! It helps to stabilize, and therefore thicken, the whites.
• What do I do if my soufflé falls?
  • It’s the nature of a soufflé to eventually fall–the magic only lasts for so long! So first of all, don’t worry–they’re fine to serve.
  • It’s best to have everyone seated and ready to eat when you’re taking them out of the oven so that your guests will hopefully see the soufflés in their puffed state.

More Soufflé Recipes

• Chocolate Soufflé
• Sweet Potato Soufflé
• Frozen Lemon and Lime Soufflé
• Potato and Rosemary Soufflé
• Leek and Gruyère Soufflé

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