Name: Chocolate Soufflé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: French
Ingredients: 4 oz (115g) bittersweet chocolate, chopped; 2 tbsp (30g) unsalted butter, plus more for greasing; 2 tbsp (15g) all-purpose flour; 1/2 cup (120ml) whole milk; 1/4 tsp salt; 3 large eggs, separated; 1/4 tsp cream of tartar; 1/4 cup (50g) granulated sugar; Powdered sugar, for dusting

Jump to Recipe

A chocolate soufflé is the ultimate expression of elegance in the world of desserts. Light, airy, and rich with deep chocolate flavor, this French classic is perfect for special occasions or anytime you want to impress your guests with a decadent treat. With a crisp top and a molten center, a well-made chocolate soufflé is a beautiful combination of texture and taste.

Why You’ll Love This Recipe

This chocolate soufflé is a timeless dessert that combines sophistication with simplicity. Whether you’re an experienced baker or a curious beginner, this recipe offers a straightforward approach to mastering a dish that looks as impressive as it tastes. The intense chocolate flavor, delicate rise, and silky interior create a dessert that feels luxurious yet attainable. It’s perfect for dinner parties, romantic dinners, or a rewarding personal indulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter, for greasing the ramekins
Granulated sugar, for coating the ramekins and sweetening the batter
Bittersweet or semisweet chocolate
Heavy cream
Egg yolks
Vanilla extract
Egg whites
Cream of tartar (optional, to help stabilize the egg whites)
Salt
Powdered sugar, for dusting

directions

Preheat your oven to 375°F (190°C) and place a baking sheet in the center rack.
Butter the ramekins generously and coat with granulated sugar, tapping out the excess.
In a heatproof bowl set over simmering water, melt the chocolate and heavy cream together, stirring until smooth. Remove from heat and let cool slightly.
Stir in the egg yolks and vanilla extract until fully incorporated.
In a separate bowl, beat the egg whites with a pinch of salt (and cream of tartar, if using) until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining whites in two batches, being careful not to deflate the mixture.
Spoon the batter into the prepared ramekins, smoothing the tops. Run your thumb around the edge of each soufflé to help it rise evenly.
Place the ramekins on the preheated baking sheet and bake for 12–15 minutes, or until the soufflés have risen and the tops look set.
Serve immediately, dusted with powdered sugar if desired.

Servings and timing

This recipe makes 4 individual soufflés.
Prep time: 20 minutes
Cook time: 12–15 minutes
Total time: approximately 35 minutes

Variations

Add a splash of liqueur such as Grand Marnier or Chambord to the chocolate mixture for added depth of flavor.
Fold in finely chopped chocolate or chocolate chips for a more textured center.
Substitute part of the chocolate with a flavored chocolate bar, such as mint or orange-infused chocolate.
Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

storage/reheating

Chocolate soufflés are best served fresh, as they begin to deflate shortly after baking. However, if you need to prepare ahead:

Storage: You can prepare the batter and fill the ramekins in advance. Store them in the refrigerator, covered, for up to 24 hours. Bring them to room temperature before baking.
Reheating: Fully baked soufflés are not ideal for reheating, as they will lose their structure. If needed, warm gently in a low oven, but expect a change in texture.

FAQs

How do I know when my soufflé is done?

The soufflé should be puffed up with a slightly firm top. Gently jiggle the ramekin; the center should still have a little movement.

Can I use milk chocolate instead of bittersweet?

Yes, but the result will be sweeter and less intense. Adjust sugar to taste if using milk chocolate.

Can I make a soufflé without ramekins?

You can use any oven-safe dish of similar size, but individual ramekins ensure even baking and presentation.

What causes a soufflé to collapse?

Overbeating the egg whites or opening the oven too early can cause a soufflé to collapse. Serve immediately after baking for best results.

Can I prepare the soufflé batter ahead of time?

Yes, you can refrigerate the filled ramekins up to 24 hours in advance. Allow them to come to room temperature before baking.

Do I need to use cream of tartar?

Cream of tartar helps stabilize the egg whites, but it’s optional. A pinch of salt can also support stability.

Is this recipe gluten-free?

Yes, this chocolate soufflé recipe is naturally gluten-free as it contains no flour.

Can I add flavorings to the batter?

Absolutely. Try adding orange zest, espresso powder, or liqueur for a different twist.

How should I serve chocolate soufflé?

Dust with powdered sugar or serve with a dollop of whipped cream or a scoop of ice cream.

Why is it important to grease and sugar the ramekins?

This helps the soufflés climb the sides of the ramekins, promoting an even rise and easy release.

Conclusion

Chocolate soufflé is a quintessential dessert that combines dramatic presentation with rich, luxurious flavor. Though it has a reputation for being challenging, this recipe simplifies the process while delivering delicious, bakery-quality results. With its elegant rise and velvety interior, it’s a dish that impresses every time. Whether for a dinner party or a quiet night in, this soufflé is sure to satisfy.