Chocolate soufflé with galbani ricotta: light, airy and delightfully indulgent

Preparazione

• 1

  Generously butter the inside of the ramekins, then dust them with sugar—making sure to coat the sides as well. This helps the soufflé rise evenly along the walls. Refrigerate the ramekins while you prepare the mixture so the butter sugar coating sets

• 2

  In a small saucepan, gently melt the dark chocolate with the milk—either in a bain‑marie or over very low heat — stirring until smooth and glossy. Let it cool slightly so it doesn’t cook the eggs when mixed in

• 3

  In a bowl, whisk the egg yolks together, then blend in the melted chocolate and the Galbani Ricotta.

  The Ricotta adds softness and a silky texture, helping the soufflé stay airy and moist in the center

• 4

  In a separate bowl, beat the egg whites with a pinch of salt. Start slowly, then increase the speed until you obtain firm, shiny peaks. This step is key to achieving a soufflé that rises well in the oven

• 5

  Using a spatula, gently fold the whipped egg whites into the chocolate Ricotta mixture.

  Work carefully from the bottom upward to avoid deflating the air bubbles—this is essential for a beautifully risen soufflé

• 6

  Pour the mixture into the prepared ramekins, leaving about 1 cm of space at the top for the soufflés to expand. Tap the ramekins lightly on the counter to level the tops. Bake in a preheated 180°C oven for 12–15 minutes

• The soufflé should rise well and remain slightly wobbly in the center.

  Avoid opening the oven door during baking to prevent collapse