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Petits Souffles Au Chocolat

Small chocolate souffles made by mixing melted chocolate with sugar and egg whites, then baking until risen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Petits Souffles Au Chocolat

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Melt the chocolate by placing it in the oven for 5 minutes on paper.

  2. In a bowl, mix the sifted sugar with the egg white.

  3. Add the melted chocolate to the mixture, ensuring it is not too hot.

Shape and glaze

  1. If needed, add a little more egg white to make the mixture easy to roll.

  2. Roll the mixture into small shapes and place them in paper cases.

  3. Press lightly on the surface with a wet finger for a glaze.

Bake

  1. Bake in a slow oven at 300°F (150°C) until they rise and are dry on the surface, about 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate
Provides flavour and firms as it cools, giving the shapes body.
Sifted sugar
Sweetens the mixture and adds bulk so it can be shaped.
Egg white
Binds the mixture and helps the shapes rise and set in the oven.

The step that matters

Adding the melted chocolate. If the chocolate is too hot, it can heat and thicken the egg white unevenly, weakening the mixture's structure. Letting it cool slightly keeps the mixture smooth and easy to shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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