Chocolate Soufflé

Batch Size:
Yield:

Main

AmountIngredient
Chocolate61-72%
Pastry Cream Base
Egg Whites
Granulated Sugar
Cream Of Tartar2 t
Scaled ingredient total1,811 g

Prep Method 6

  1. 1.Make the pastry cream with the milk, sugar, yolks, flour, and salt. This base is good for 3 days in the refrigerator.
  2. 2.Melt the chocolate and whisk into the weight of pastry cream base called for in the soufflé recipe until smooth.
  3. 3.Make a medium peak French meringue with the egg whites, sugar, and cream of tartar.
  4. 4.Gently fold the meringue into the chocolate pastry cream base.
  5. 5.Fill the soufflé ramekins that have been buttered and sugared.
  6. 6.Bake at 375°F (191°C) until risen but still soft inside.

U of M Equivalency

XX Weight = XX Volume = XX Each

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Pastry Cream BaseThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1668
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Cream Of TartarThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,811 g
Total Cost$0.1668
Cost Per G:$0.0001

Partial estimate; unpriced ingredients are excluded. 6% of ingredient weight is priced.

4 costing issues
  • Chocolate: no active USD purchase price with a convertible package size
  • Pastry Cream Base: no active USD purchase price with a convertible package size
  • Egg Whites: no active USD purchase price with a convertible package size
  • Cream Of Tartar: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data2 of 5 connected
!ChocolateAdd nutritional data800 g›✓Egg WhitesEgg, white, raw, fresh600 g›!Pastry Cream BaseAdd nutritional data290 g›✓Granulated SugarSugars, granulated115 g›!Cream Of TartarAdd nutritional data6 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories40

% Daily Value*

Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 55mg
2%
Total Carbohydrate 7g
2%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 4g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 39% mapped. Scaled batch: 755 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: fifteen 5.5 oz soufflé ramekins