This 3-Ingredient Soufflé Shouldn’t Be Possible

The legendary 3-ingredient chocolate soufflé by Joël Robuchon — and the Swiss meringue trick that makes it rise higher than any other. Perfect chocolate soufflé recipe, easy soufflé method, how to make soufflé at home, and yes: you can bake these straight from frozen. Full recipe + method: https://chrisyoungcooks.com/robuchons-chocolate-souffle/ ChrisYoungCooks.com is the home for all of Chris’s food-science deep dives, tested-to-death recipes, and behind-the-scenes stories from every video. ⸻ ROBUCHON’S CHOCOLATE SOUFFLÉ RECIPE Serves: 4 Prep: 15–20 min Cook: 16 min Ingredients • Softened butter (for ramekins) • 120g granulated sugar + extra for coating • 150g dark chocolate • 300g egg whites • 1.5g cream of tartar (optional) Method 1. Preheat to 375°F / 190°C (no convection). 2. Butter + sugar four 6-oz ramekins using vertical strokes. 3. Melt chocolate over gentle steam until smooth. 4. Make Swiss meringue: whisk egg whites, sugar, cream of tartar over steam to 130°F / 54°C, then whip to soft peaks. 5. Fold meringue into chocolate; fill ramekins just shy of the rim. 6. Bake 16 minutes and serve immediately. Bake from Frozen Lower oven to 300°F / 150°C and bake 32 minutes. Slightly less height, still delicious.