Tartes Soufflées au Chocolat

Ingredients

• 170 g bittersweet chocolate, finely chopped (About 60–70% cacao)
• 113 g unsalted butter (Plus more for greasing the mold, if needed)
• 4 large eggs (About 200 g edible weight)
• 100 g granulated sugar
• 30 g all-purpose flour (Sifted)
• 0.25 tsp fine sea salt
• 240 ml heavy cream (For serving, whipped; optional)
• 1 tbsp powdered sugar (For sweetening the whipped cream, optional)
• chocolate shavings (Optional garnish)

Steps

1. 1

   Set out a six-cavity half-sphere silicone mold, with cavities about 2½ inches across, on a flat baking sheet. Lightly grease the cavities if the mold is not naturally nonstick.

2. 2

   Melt the chopped chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove the bowl from the heat and allow the mixture to cool slightly.

3. 3

   In a separate heatproof bowl, whisk the eggs, sugar, and salt together. Set the bowl over the same simmering-water bath and stir constantly until the mixture is warm and reaches approximately 160°F (71°C). Do not stop stirring; continuous movement prevents the eggs from curdling or overcooking.

4. 4

   Remove the egg mixture from the heat and whisk in the melted chocolate and butter until evenly combined.

5. 5

   Add the sifted flour and whisk just until no dry streaks remain. Avoid overmixing.

6. 6

   Divide the batter evenly among the mold cavities. Smooth the surfaces, cover the mold or baking sheet, and freeze until completely firm, at least 3 hours. The filled mold may be kept frozen for up to 3 days.

7. 7

   When ready to bake, heat the oven to 475°F (245°C). Keep the frozen tarts in the freezer until the oven is fully preheated and you are ready to bake.

8. 8

   Remove the frozen tarts from the mold and arrange them on a parchment-lined baking sheet, leaving space between them.

9. 9

   Bake the frozen tarts for about 6–8 minutes, until the outer portion is set and risen but the centers still appear soft. Do not overbake, or the melted-mousse centers will become cakey.

10. 10

    While the tarts bake, whip the heavy cream with the powdered sugar until soft peaks form.

11. 11

    Serve the tarts immediately with whipped cream and optional chocolate shavings. For the softest centers, serve within 10 minutes of removing them from the oven.

Notes

The source excerpt does not expose the member-only ingredient list or exact method, so the ingredient quantities and several technical details are reconstructed estimates rather than verified Milk Street measurements. The source specifically emphasizes using a six-cavity, half-sphere silicone mold, stirring the egg mixture continuously over the water bath, keeping the filled mold frozen until the oven is fully heated, and serving the tarts within 10 minutes so the centers do not become cakey.

Nutrition per serving

• dessert
• French
• chocolate
• baked
• make-ahead
• individual desserts
• vegetarian