Molten Chocolate Soufflé

Dark chocolate soufflé with a delicious molten center and a springy exterior of pure chocolate decadence. Click for the recipe:

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  1. Looks very good, but to be honest, this is not a real soufflé, a real soufflé does not incorporate flour. Flour is used to make it easier to succeed with this dish. But a soufflé without flour tastes very differently, its very very light in taste and feel.

  2. MNJGaGa says:

    so gonna make this. <3

  3. Yu Wen Wong says:

    What's the music? It sounds amazing

  4. omega B&B says:

    You may not know that but you just inspired me and one day when i will become good at this i will remember to give credit

  5. Kindred1a1 says:

    I just made this. I ate 2 soufflés in one sitting and didn't leave any for anyone else. Salty dark chocolate. amazing

  6. Zen Ora says:

    you didn't sous vide anything …unwatchable.

  7. Where can I get the ramekins from?

  8. Ranju pratap says:

    I just love this recipe

  9. The chef is so handsome

  10. Lj Gwapa says:

    What if I had a smaller ramekin? Ive tried it and the inside is cooked not chocolatey at all 🙁

  11. The3rdID says:

    Sweet Jesus……

  12. vojtavoj10 says:

    What is the differance between chocolate fondant and chocolate soufflé?

  13. How long can I keep the souffle base/the condition when still liquid in the chiller or frezer? sorry for bad english

  14. faith tia says:

    Is there any substitute for bread flour?

  15. Judy roman says:

    can you make a souffle by charging it in stead of whipping the whites???

  16. I'd love to have some but they don't have measurements!!! Why

  17. 7g salt was way too much for me. tastes like play doh

  18. You just earned a subscriber. Such elegance!

  19. Trudy Nuiver says:

    Made this, it's amazing!

  20. seanzscorpio says:

    You should show the quantities in the description. Its very annoying and not a good experience. Dislike.

  21. This is my goto chocolate souffle recipe. I served it to my friends and they couldnt stop having chocorgasms … Thanks Nick #chefsteps

  22. Jasmine Kong says:

    I thought there wouldn't be perfection on earth until i saw this!

  23. Amanda Paul says:

    What if i use all purpose flour instead of bread flour?

  24. Juveria Khan says:

    we have to put the egg yolks in hot better?? or wait till it cools?

  25. skittlebeape says:

    Although the style in which the video is made is 10x better… Chef john's (food wishes) recipe is much better and easier

  26. this looks so tasty it looks soo good..

  27. Sarah Murphy says:

    Where r u guys located u make amazing pastries

  28. Nina Cubana says:

    I would love to make these they look so good

  29. cbui299 says:

    Is it okay to use all purpose flour instead of bread flour? Thanks so much, I really want to use this recipe for my parent's anniversary!

  30. they're too hot to be chef..

  31. i want the other guy

  32. Your music, the way you film every single ingredient!
    I can't tell you how impressed I am with all the work you do. And I appreciate it very much, 'cause it take a lot to bring it to the standards you guys have brought it to!
    Your recipes are more indulging beacause of how good you guys film it!
    So crazy about chefsteps!!
    Glad I found you guys!!

  33. Juveria Khan says:

    can we use all purpose flour instead of bread flour??

  34. Andy Tu says:

    Your videos are so theraputic.

  35. Hoddd9000 says:

    I got to the part where you cook the flour+butter+sugar+milk mixture, but mine either never thickened or separated into one gummy layer and one watery layer. Tried it several times, happens wether I whisk or not. What am I doing wrong?

  36. Lan Ziro says:


  37. oh yes, the back of the Japanese knife was what was really needed….

  38. 2:15 what a coincidence lol

  39. Can i use all purpose flour instead of the bread flour? What will the difference be.

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