A soufflé may look complicated but there is no reason to be intimidated by this chocolate soufflé recipe. It’s straightforward, made with simple ingredients, and comes together quickly. There are so many layers of texture to these soufflés that make them absolutely impossible to turn down. The tops are crisp and crackly, the middle is spongey, and the bottom is light and airy. A classic French dessert, they are perfect for any occasion. For another melt-in-your-mouth dessert that your guests will love at any dinner party, try my easy creme brulee or silky chocolate mousse.
What You Need to Make This Recipe
Eggs — eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
Cream of tartar — it may not seem like a lot, but don’t skip the cream of tartar! It helps stabilize the egg whites so the chocolate soufflé can rise high in the oven.
Chocolate — I recommend chopping a chocolate bar as some chocolate chips have a coating on them to help the chips hold their shape so they won’t melt and spread as smoothly.
How to Make Chocolate Soufflé
1. Using a pastry brush, generously brush inside of 4 ramekins with 2 tablespoons of butter, making sure to go up the sides.
2. Pour 3 tablespoons of sugar into 1 prepared ramekin. Holding over another prepared ramekin, rotate the ramekin until the inside is completely coated with sugar, letting excess sugar fall into the next ramekin. Repeat the process until all ramekins are coated with sugar. Refrigerate them on a sheet pan until ready to use.
3. Roughly chop the chocolate.
4. Fill a small saucepan with 2 inches of water. Bring to a boil over high heat and reduce heat to medium-low or until simmering. Place a heat-proof bowl over simmering water, and melt the chocolate and remaining 3 tablespoons of butter in the bowl. Stir the chocolate mixture until completely melted and smooth. Remove the melted chocolate from the heat and let the mixture cool for 2 minutes.
5. Whisk in the separated egg yolks, vanilla extract, and salt until combined and smooth. Set aside.
6. In a large mixing bowl, add egg whites and cream of tartar. Beat at medium-high speed until the egg whites are foamy and doubled in size. Then add in the remaining 3 tablespoons of sugar and continue to beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture in 3 batches. Refrigerate the batter for 10 minutes.
7. Remove the baking sheet with the prepared ramekins and batter from the refrigerator and divide the mixture evenly among them, and smooth the top of the batter with an offset spatula.
8. With each ramekin, place the tip of an offset spatula or a butter knife at the edge of the batter and about a ¼ inch down into it. Run your finger around the edge of the batter, creating a channel. Bake for 12 to 14 minutes or until the center slightly jiggles when gently shaken. Dust the top of each chocolate soufflé with confectioners’ sugar and serve immediately before they collapse.
Pro Tips for Making This Recipe
- Do not add your egg whites all at once into the batter. Adding the first bit of egg whites to the batter will lighten the base, making it easier to fold in the rest of the egg whites without deflating them.
- When folding in the egg whites, turn the mixture in on itself with a cutting motion, not stirring. This way, you do not deflate the egg whites.
- When whipping the egg whites, make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks.
- Make sure you are generous when you butter and sugarcoat the ramekins, as this helps the soufflés rise.
- Don’t open the oven door while the chocolate soufflés bake, as it can cause them to deflate.
- If you’re not a fan of semi-sweet chocolate, you can substitute it for milk chocolate or dark chocolate.
- If you’re not sure if your oven is accurate, place an oven thermometer in the back of your oven. The oven needs to be at 400F for the soufflés to rise.
- If you’re not a fan of powdered sugar, serve the chocolate soufflé cake with my whipped cream recipe and fresh berries.
Frequently Asked Questions
How do you stop a soufflé from deflating?
This dessert naturally deflates on its own over time as the heat from the oven is what keeps the soufflé puffy. If they are deflating too quickly, they may be too dry or over-baked.
Why did my soufflé not rise?
A chocolate soufflé may not rise for several reasons. If you over-mix the batter, it’ll deflate the egg whites, affecting its rise. An oven not being hot enough or being constantly opened will cause the soufflé not to rise as well. Finally, not beating the eggs to a stiff peak affects the soufflé’s structure.
Why did my soufflé crack?
Similar to why a soufflé may deflate, they crack if they’re dry or overbaked. It’s better to pull out the chocolate soufflé from the oven earlier than later.
Can I make a soufflé ahead of time?
You can assemble these chocolate soufflés in the ramekins and store them in the refrigerator for up to 24 hours in advance.
If you love this recipe try these out!
If you’ve tried this easy Chocolate Soufflé recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Soufflé
Video
Equipment
- Stand or electric hand mixer
- Ramekins
Ingredients
- 5 tablespoons unsalted butter room temperature and divided (28 grams)
- 6 tablespoons granulated sugar divided (75 grams)
- 3 ounces semi-sweet chocolate roughly chopped
- 3 large eggs separated
- ½ teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- ¼ teaspoon cream of tartar
Instructions
- Using a pastry brush, liberally brush inside of four 5 ounce or three 6 ounce soufflé ramekins with 2 tablespoons of butter, using vertical brush strokes going up the sides. Pour 3 tablespoons of sugar into 1 prepared ramekin. Holding over another prepared ramekin, turn the ramekin at an angle until the inside is completely coated with sugar, letting excess sugar fall into the next ramekin. Repeat the process until all ramekins are coated with sugar.
- Place prepared ramekins on a rimmed baking sheet and refrigerate until ready to use.
- Preheat the oven to 400F.
- Fill a small saucepan with 2 inches of water. Bring to a boil over high heat and reduce heat to medium-low or until simmering.
- Place a heat-proof bowl over simmering water, making sure the bowl does not touch the water. Add the chocolate and remaining 3 tablespoons of butter to the bowl. Using a rubber spatula, stir the chocolate mixture until completely melted and smooth. Remove from the heat and let the mixture cool for 2 minutes.
- Whisk in the egg yolks, vanilla extract, and salt until combined and smooth. Set aside.
- In a large mixing bowl or the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar. Beat on medium-high speed until the egg whites are foamy and doubled in size, about 1 to 2 minutes. With the mixer running, very slowly add in the remaining 3 tablespoons of sugar. Continue beating the egg whites until stiff peaks form, about 3 more minutes.
- Fold the egg whites into the chocolate mixture in 3 batches. (For the first addition, you can fold in egg white mixture more vigorously, making sure to scrape down the sides and bottom of the bowl. Be gentle for the remaining two additions.) Refrigerate the batter for 10 minutes.
- Remove the baking sheet and batter from the refrigerator and divide the mixture evenly among prepared ramekins and smooth with an offset spatula. With each ramekin, place the tip of an offset spatula or a butter knife at the edge of the batter and about a 1/4 inch down into it. Run your finger around the edge of the batter, creating a channel (this encourages the soufflé to rise up and have a nice flat top).
- Bake for 12 to 14 minutes or until the batter has risen above the rim of the souffle and the center slightly jiggles when gently shaken. Dust with confectioners’ sugar and serve immediately.
Notes
- Do not add your egg whites all at once into the batter. Adding the first bit of egg whites to the batter will lighten the base, making it easier to fold in the rest of the egg whites without deflating them.
- When folding in the egg whites, turn the mixture in on itself with a cutting motion, not stirring. This way, you do not deflate the egg whites.
- When whipping the egg whites, make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks.
- Make sure you are generous when you butter and sugarcoat the ramekins, as this helps the soufflés rise.
- Don't open the oven door while the chocolate soufflés bake, as it can cause them to deflate.
- If you’re not a fan of semi-sweet chocolate, you can substitute it for milk or dark chocolate.
- If you’re not sure if your oven is accurate, place an oven thermometer in the back of your oven. The oven needs to be at 400F for the soufflés to rise.
- If you’re not a fan of powdered sugar, serve the chocolate soufflé with whipped cream and fresh berries.