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Holiday Soufflé


Holiday Souffle
Holiday Soufflé © Estate House, used with permission.
This seasonal dessert recipe was provided courtesy of the Executive Pastry Chef at Estate House in Scottsdale, Arizona. This recipe yields 6 to 8 soufflés.


  • 9 oz couveture chocolate (milk, white, or dark)
  • 18 oz of fresh egg whites at room temperature
  • 1 oz granulated sugar.
  • 3.5 oz granulated sugar
  • ¼ cup of water
  • ½ tsp cream of tartar
  • 1 vanilla bean, split & scraped
  • 4 tablespoons softened butter
  • Granulated sugar for coating


Candy thermometer
Pastry brush
Souffle ramekins
Pastry bag
Small sauté pan

1. Pre heat conventional oven to 375 degrees
2. Melt chocolate and reserve in a warm place
3. Brush the inside of 6-8 soufflé ramekins with softened butter, then coat with granulated sugar
4. Combine egg whites, 1oz of sugar, and ¼ tsp cream of tartar, in mixing bowl and whip to stiff peaks
5. Meanwhile, in a small sauté pan combine ½ tsp cream of tartar, 3.5 oz of sugar, and water, then cook to 240 Fahrenheit.
6. Slowly pour cooked sugar syrup into meringue while whipping, immediately add vanilla, then chocolate.
7. Fold together gently until uniform, then it place into a pastry bag.
8. Pipe the batter into the prepared ramekins starting from the bottom center, and blooming upwards to the top. Smooth the batter level with the rim using a pastry spatula.
9. Bake for 15-20 minutes.
10. Serve immediately with your favorite liquor, dessert sauce, or custard.

* Any flavor can be achieved by adding a small amount of food flavors including peppermint, rum, raspberry, lemon, etc. For mocha soufflé fold in 1/3 cup fresh coffee grounds to the batter.

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