White Chocolate Souffle with Fresh Raspberry Sauce
Prep Time
30 mins
Cook Time
13 mins
Total Time
43 mins
Savor our White Chocolate Soufflé with Raspberry Sauce, a light, elegant, and effortlessly made dessert perfect for special occasions.
Servings: 5 servings
Ingredients
Raspberry Sauce
- 2 cups (10 oz/284 g) raspberries, fresh or defrosted frozen berries
- 4-5 tablespoons granulated sugar
Preparing the Ramekins
- 1 tablespoon (½ oz/14 g) butter, softened
- 2-3 tablespoons granulated sugar
White Chocolate Souffle
- 1 cup (5 oz/142 g) white chocolate, finely chopped
- ⅓ cup (2½ oz/71 g) granulated sugar
- ⅓ cup (1½ oz/43 g) all-purpose flour
- ¼ teaspoon salt
- 6 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 3 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar, for serving
Instructions
Make the Raspberry Sauce
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Place the raspberries and 4 tablespoons of sugar in a blender and puree.
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Strain the puree through a fine sieve over a bowl, pushing down on the berries to extract the fruit and juice. Discard the seeds and taste for sweetness. Cover and place in the fridge until needed.
Make the Souffles
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Preheat the oven to 375°F (190°C).
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Thoroughly butter the bottom and sides of around four 6oz (180ml) ramekins with butter, and then coat with granulated sugar. Place on a baking sheet and set aside.
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Melt the white chocolate over a double boiler, and set aside to cool. Try not to stir it, just let it melt.
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While the chocolate is cooling, in a small bowl whisk together the sugar, flour and salt. Set aside.
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Place the egg whites and cream of tartar in a stand mixer or large bowl, and whip on high speed until it can hold soft peaks.
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Lower the speed, and continue whipping the egg whites while you add the flour mixture, one spoon at a time, until glossy, and it has stiffened. Remove from the mixer.
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Whisk the egg yolks and vanilla extract into the cooled white chocolate until smooth.
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With a metal spoon, gently fold in ⅓ of the egg whites mixture into the chocolate mixture until mostly combined, then fold in the remaining egg whites until evenly mixed.
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Fill the souffle batter flush with the top of the ramekins, using a knife or offset spatula to smooth the top.
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Using your thumb and index finger, pinch the edge of one of the ramekins and run your pinched fingers around the rim of the ramekin to separate the batter from the top edge of the ramekin. Repeat with the other ramekins. (Doing this will help the souffle rise.)
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Return the ramekins to the baking sheet and bake for roughly 13-14 minutes, until the souffles have risen and the tops are a light golden brown.
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Carefully remove from the oven, dust with powdered sugar and serve immediately with the raspberry sauce poured over top.
Recipe Notes
- 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.