This Chocolate Soufflé is easier than it looks but delivers an impressive, restaurant-quality dessert. It’s rich, chocolatey, and slightly crisp on top with a tender center. You only need a few ingredients, and it comes together surprisingly quickly. Serve it warm with a dusting of powdered sugar or a spoonful of whipped cream for a luxurious finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dark or semi-sweet chocolate, chopped
Unsalted butter
Granulated sugar
Eggs, separated
Vanilla extract
Salt
Cream of tartar (optional, for stabilizing egg whites)
Powdered sugar (for dusting, optional)
Directions
Preheat your oven to 375°F (190°C). Butter 4 ramekins and dust with sugar, tapping out the excess.
In a heatproof bowl over a pot of simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and cool slightly.
Stir in vanilla and egg yolks one at a time into the chocolate mixture.
In a separate bowl, beat egg whites with a pinch of salt (and cream of tartar if using) until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Gently fold a third of the whipped egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites until no white streaks remain.
Spoon the batter into prepared ramekins, filling them nearly to the top.
Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
Bake for 12–15 minutes, or until puffed and set but still slightly jiggly in the center.
Dust with powdered sugar and serve immediately.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 12–15 minutes Total time: 30 minutes
Variations
Espresso Chocolate Soufflé: Add 1 teaspoon of instant espresso powder to the chocolate mixture for a mocha twist.
Spiced Chocolate: Add a pinch of cinnamon or cayenne for warmth and depth.
Double Chocolate: Stir in chocolate chips or chunks before folding in the egg whites.
Nutty Twist: Add a spoonful of hazelnut spread to the center of each ramekin before baking.
Raspberry or Orange Zest: Add fresh zest or a spoonful of fruit compote on the side for a fruity contrast.
Gluten-Free: This recipe is naturally gluten-free—no flour needed.
Storage/Reheating
Chocolate soufflés are best enjoyed fresh out of the oven when they’re puffed and warm. Leftovers can be stored in the refrigerator, but they will deflate. Reheat in a low oven until warm, though the texture won’t be the same. Soufflés aren’t ideal for freezing, but you can prepare the batter ahead and refrigerate it in the ramekins for up to 1 day. Bring to room temperature before baking.
FAQs
Can I make soufflés ahead of time?
Yes, you can prepare the batter and fill the ramekins a few hours in advance. Cover and refrigerate, then bake when ready.
Why didn’t my soufflé rise?
Common issues include overfolding the egg whites, underbeating them, or not baking immediately after assembling.
Can I use milk chocolate?
Yes, but the result will be sweeter and less intense. Dark chocolate is preferred for a richer flavor.
What size ramekins should I use?
6-ounce ramekins are standard and work well for this recipe.
How do I know when they’re done?
The tops should be puffed and slightly cracked. The centers should jiggle slightly when shaken gently.
Can I make this without a mixer?
Yes, but it’s easier to beat egg whites to stiff peaks using an electric mixer. Whisking by hand is possible but takes longer.
Is it necessary to butter and sugar the ramekins?
Yes, this helps the soufflés rise and prevents sticking.
What’s the best way to fold in the egg whites?
Use a spatula and a gentle lifting motion. Don’t stir or press down, as this will deflate the mixture.
Can I add a filling?
Yes, place a spoonful of ganache, Nutella, or jam in the center before baking for a surprise filling.
What should I serve with chocolate soufflé?
Dust with powdered sugar and serve with whipped cream, vanilla ice cream, or fresh berries.
Conclusion
Chocolate Soufflé is a rich, airy, and indulgent dessert that’s surprisingly easy to master at home. With a few ingredients and careful steps, you can achieve a beautiful rise and soft center that’s sure to impress. Whether for a dinner party or a quiet night in, this timeless treat is always a sweet success.
Chocolate Soufflé is a classic French dessert made with rich melted chocolate and whipped egg whites, baked into a light, airy texture with a molten center. Elegant and indulgent, it’s perfect for special occasions or a luxurious treat at home.
Author:Catherine
Prep Time:15 minutes
Cook Time:12–15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Gluten Free
Ingredients
4 oz dark or semi-sweet chocolate, chopped
2 tbsp unsalted butter
2 tbsp granulated sugar (plus more for coating ramekins)
2 large eggs, separated
1/2 tsp vanilla extract
Pinch of salt
1/8 tsp cream of tartar (optional)
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 375°F (190°C). Butter 4 (6-ounce) ramekins and dust with sugar, tapping out the excess.
In a heatproof bowl over simmering water, melt chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
Stir in vanilla extract and egg yolks, one at a time, into the chocolate mixture.
In a separate bowl, beat egg whites with a pinch of salt (and cream of tartar, if using) until soft peaks form.
Gradually add 2 tbsp granulated sugar to the egg whites and beat until stiff peaks form.
Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until fully incorporated and no white streaks remain.
Spoon the batter into prepared ramekins, filling nearly to the top.
Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
Bake for 12–15 minutes, or until puffed and set with slightly jiggly centers.
Dust with powdered sugar and serve immediately.
Notes
Soufflés are best served immediately—prepare just before serving.You can make the batter a few hours ahead and refrigerate in ramekins. Let come to room temperature before baking.Add a spoonful of Nutella, ganache, or jam in the center before baking for a surprise filling.Use dark chocolate for a more intense flavor, or milk chocolate for a sweeter version.Ramekins must be buttered and sugared to help the soufflé rise and prevent sticking.
