If there’s one thing that never fails to put a smile on my face, it’s chocolate, in any form. This is why chocolate-related desserts are my absolute favourite, and it’s why I love trying out recipes using this lovely sweet treat.
Imagine my delight, when I stumbled across a recipe for a 2-Ingredient Chocolate Soufflé. Now, most of us would know that soufflés are notoriously hard to perfect. But since this recipe only calls for two ingredients, I found myself thinking, how hard could it be?
For today, let’s explore the intricacies and try our best to perfect the 2-Ingredient Chocolate Soufflé!
Ingredients
- 2 medium eggs
- 1/2 cup chocolate hazelnut spread (I couldn’t find Nutella, so I had to make do with a generic chocolate hazelnut spread.)
Tools
- Mixing bowl
- Whisk OR Electric hand mixer
- Spatula
- Oven
- Ramekin bowl OR Shallow ceramic mug
Recipe Preparation
Preparation time: 15 minutes; Cooking Time: 15 minutes
Feeds one
- Preheat oven to 190°C.
- Crack two eggs and separate the egg yolks from the egg whites into two bowls.
- Mix the chocolate hazelnut spread into the bowl with the egg yolks.
- Using a whisk or an electric hand mixer, beat egg whites until stiff peaks form—or until egg whites turn white and have a thick consistency.
- With a spatula, slowly fold 1/3 of whipped egg whites into chocolate-and-egg-yolk mixture, until everything is fully incorporated.
- Continue adding remaining egg whites to the mixture and fold gently until mixture is smooth.
- Pour mixture into greased ramekin or shallow ceramic mug. Grease insides and rims so the soufflé rises evenly.
- Bake for 15 – 17 minutes—don’t take your eyes off it. Once soufflé rises, serve immediately and enjoy!
- Sprinkle icing sugar on top before serving. (optional)
Recipe (In Pictures)
Step 1: Preheat the oven to 190°C.
Step 2: Crack the two eggs, and separate the egg yolks from the egg whites into two bowls.
Here’s a useful tip: if you crack the eggs neatly, you can use the eggshells to separate the yolks and whites. Put a bowl underneath.
Slowly, gently, pour the egg from one half of the shell to the other, taking care to pour over only the egg yolk. Let the egg white dribble into the bowl while keeping the egg yolk in the shell.
Step 3: Mix the chocolate hazelnut spread into the bowl with the egg yolks.
Step 4: Using a whisk or an electric hand mixer, beat egg whites until stiff peaks form—or until egg whites turn white and have a thick consistency. Unfortunately, I only had a whisk, so it was a real arm workout.
Step 5: With a spatula, slowly fold 1/3 of the whipped egg whites into the chocolate-and-egg-yolk mixture, until everything is fully incorporated.
Step 6: Continue to add the remaining egg whites to the mixture, and fold gently until the mixture is smooth.
Step 7: Pour the mixture into a greased ramekin bowl or a shallow ceramic mug. Grease the insides and rims of the ramekin bowl or mug, so the soufflé rises evenly.
I’d recommend also dusting the insides of the ramekin bowl with caster sugar after greasing it, so it rises better. Plus, it adds a bit of sweet crunch to your soufflé!
Step 8: Bake for 15 – 17 minutes—don’t take your eyes off it. Once soufflé rises, serve immediately and enjoy! You can also opt to sprinkle icing sugar on top before serving if desired.
And there you have it, your very own homemade soufflé, with just two ingredients! It was actually surprisingly easy, though you really have to keep an eye on the soufflé as it bakes.
At the 14 minute and a half mark, plonk yourself in front of the oven and watch the soufflé. Once it rises, turn off the heat and take it out of the oven. When I tried it the first time, I left it for a little too long and the soufflé started “leaking”.
When you take it out of the oven, be quick with any Insta-worthy photos you want to snap—it starts deflating within a minute. To be fair, a deflated soufflé still tastes good.
What I really liked about this recipe—aside from how simple it is—is that the resulting soufflé was fluffy and airy on top, but slightly fudgy in the centre. And if you had dusted the ramekin bowl with caster sugar, you get a bit of caramelised sugary crunch with each bite too.
If you have a soft spot for desserts like me, try out this quick-and-easy 2-ingredient Chocolate Soufflé recipe, and let us know how it goes! Or check out our other Simple Stay-home recipes to experiment in the kitchen.
Expected Damage: S$4 per portion
