Mini Pot Chocolate Soufflé: National Day Recipe

Posted by Chris & Ting consultant inc on

Nothing can go wrong with chocolate. The notoriously delicious and heart-warming dessert is liked by everyone and in any form. As you enter the culinary world just to find what more we can make out of this delicious. Since February is often known as a month of celebration of love and romance, by the end of it, the world celebrates National Chocolate Souffle Day.

Souffles are one of the finest and decadent desserts delicacies of French cuisine. This delicious dessert is still believed to be served to celebrate momentous events. The French style of cooking may seem a bit peculiar to many because of its finesse. Still, you can always enjoy making souffle at home in honor of National chocolate Souffle Day or just to feed your indulgent desires.

What is Souffle: A little touch of History

The first-time term "Souffle" appeared in the 1770s by Vincent La Chapelle. The fascinating thing is that it was a savory dish made with lemon and a veal kidney. In the 1880s, the first real restaurant in France opened and operated by Antoine Beau Villiers. He was the first person who made it rather sweet for King Louis XIV or his wife.

The popularity of souffle gained after since. The recipe and preparation of souffle have appeared in Antoine Beau Villiers cookbook. After that, the chain of experimentation with the different Souffle recipes was conducted by Antonin Carême. The version we enjoy now has the foundation of Antoine Beau Villiers and the perfect delicate twist of Antonin Carême.

Chocolate Soufflé: Texture profile

The texture of a perfect souffle is debatably notorious. The crust crackling top with the soft blissful sponge, and the rich middle is heavenly. I might say that the center must be goosy enough to coat the side sponge and a bit of the crust top is a perfect melody in the mouth.

The texture of the chocolate souffle depends on the quality and richness of the chocolate and the batter. I prefer using the most decadent dark chocolate if you like semi-sweet souffle. Using such rich flavors as chocolate, eggs, yolks, and cream gives a decadent texture to the sponge. You may feel that it is super light, but the flavor will linger on your tongue and keep teasing you for another bite of satisfaction.

Chocolate Soufflé: Ingredients’ profile

The potential ingredients used in the recipe are dark chocolate, egg yolks, egg whites, and whipping cream. Few may debate that the foundation of a souffle may be based on flour. But there is a fine line between a cake and a souffle.

The use of chocolate itself makes the souffle rich. The egg whites give a fluffy and airy texture to the souffle. You also think that the recipe may not have any fatty elements to the dish, but the chocolate, egg yolks, and whipping cream have enough fat to make it gooey and soft. You may think it is hard to achieve the best result with egg whites and mixing the batter, but it is very easy and delicious to try.

Chocolate Soufflé: Utensils’ profile

The recipe doesn’t require any fancy ovens or tools. All you need is medium to large-sized bowls, measuring cups, spoons, whisk or electric hand or stand mixer, and baking mold. We are using 3 pieces RJ Legend Cast Iron Pot set as our baking molds instead of cupcake molds or ramekins.

These mini-iron cast pots are perfect for baking and personal serving. The Iron pots trap heat in them quickly, and when placed in a baking oven, they equally distribute heat. We are using this kitchen gadget set for the souffle because it helps us get that crusty sponge layer around the souffle with the decadent middle.

Chocolate Souffle with Mini Iron Cast Pot Recipe


Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Serving: 3




  • ½ cup unsweetened dark chocolate
  • 1/3 cup granulated sugar
  • 1 ½ tablespoon unsalted butter, room temperature
  • 3 eggs
  • A pinch of cream of tartar
  • ½ teaspoon Vanilla
  • 2 teaspoon corn starch
  • 1/3 cup whole Milk
  • 1/3 cup whipping cream
  • 2 tablespoon confectionary sugar for serving



  1. Preheat the oven to 300 degrees.
  2. Chop the chocolate into small pieces and set them aside in a large bowl.
  3. In a saucepan, whisk milk and corn starch. Gently let it simmer over low heat for a minute or until it thickens. Do stir the mixture constantly to avoid any lumps or burns.
  4. Pour the milk mixture over the chocolate and stir until the chocolate is melted and smooth.
  5. In two separate bowls, separate the eggs, whites, and yolks. Combine the egg yolks with vanilla and whipping cream. Gently whisk them until combined.
  6. Now combine the egg yolk mixture with the chocolate mixture.
  7. With the help of a hand or stand mixer, whip the egg whites until frothy. Add cream of tartar and a small amount of granulated sugar. Beat the mixture and keep on adding sugar little by little. Whip until the egg whites form stiff glossy peaks.
  8. Now gently fold the egg whites into the chocolate mixture. The mixture should be fluffy and well aerated. Do not beat or over-mix the batter.
  9. Butter the 3 RJ Legend Mini Iron cast pots with the butter. Be generous.
  10. Pour your batter with almost half of the cast iron pots.
  11. Place the pot in the baking oven for 8 to 10 minutes or until the souffle rises with a crusty top.
  12. Serve immediately with the powdered sugar dusted on them. Enjoy!


Tips and tricks for perfect Chocolate Souffle

Here are a few tips and tricks you need to keep in mind while making the Chocolate Souffle:

  • Make sure your eggs are fresh and at room temperature before start cooking. Both will be easy to mix.
  • When mixing egg yolk mixture with chocolate, make sure that your chocolate mixture is at room temperature. Otherwise, you may cook your egg yolks or split the heavy cream.
  • Use the richest chocolate for the best result. Many recipes may ask for cocoa powder, but using chocolate will make it decadent and delicious.
  • Always use cream of tartar for egg whites. It helps them stabilize and whip to the right consistency.
  • Be gentle with the batter while folding the egg whites into the chocolate mixture. Fold until the mixture is thoroughly combined; otherwise, the air bubble will escape. Upon baking the mixture, you might not get that beautiful rise too.
  • The souffle always rises about 1 to 3 inches above the edges. If not, then the mixture is either overmixed or not well combined.
  • Bake the souffle at the bottom rack of your oven.
  • If you are not sure the souffle is baked enough, do the toothpick test. Prick the toothpick gently inside the souffle and check if it comes out clean.
  • Do keep in mind that the souffle starts to deflate within 5 minutes. So, serve it immediately to enjoy.


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