Chocolate Soufflé

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Looking for a show-stopping dessert that’s surprisingly easy to make? This Chocolate Soufflé is the perfect blend of rich chocolate flavor and airy texture. It’s a classic treat that will leave your guests in awe.

Ingredients for Chocolate Soufflé

The magic of this soufflé starts with bittersweet chocolate, which gives it that deep, rich flavor without being overly sweet. The unsalted butter adds creaminess and helps the soufflé rise. Eggs are the backbone here — the yolks provide richness, while the whites give volume and lift. Granulated sugar sweetens the soufflé and stabilizes the egg whites. A touch of salt enhances the flavors, and a dash of vanilla extract adds warmth. The cream of tartar ensures the egg whites hold their shape, creating that perfect rise. Finally, confectioners' sugar adds a delicate dusting of sweetness on top.

Tips & Tricks

  • Use room temperature eggs for better volume.
  • Ensure no yolk gets into the whites; even a bit can prevent them from whipping up properly.
  • Don’t over-mix when folding. It’s okay if the mixture isn’t perfectly uniform.

Serving Suggestions

Consider serving this soufflé with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect balance of hot and cold. A few fresh berries can also add a refreshing contrast.

Frequently Asked Questions

Can I prepare the soufflé in advance?
You can prepare the batter a few hours ahead and keep it refrigerated. Bake just before serving for the best results.
What if I don’t have ramekins?
Any oven-safe dish of similar size should work, but the baking time may vary slightly.

Chocolate Soufflé Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This is crucial because soufflés need the oven to be hot and ready to rise properly. While the oven is heating, prepare your ramekins by buttering them generously and dusting with sugar. This not only prevents sticking but also gives a sweet crust.

Next, melt the chocolate and butter together. A double boiler is ideal here to prevent burning. Stir until the mixture is smooth, then set it aside to cool slightly. You don't want it too hot when mixing with the yolks.

In another bowl, whisk the egg yolks with half the sugar and the vanilla extract until the mixture is pale and thick. This will add air and volume to your soufflé. Stir in the cooled chocolate mixture gently.

Now, focus on the egg whites. In a clean, dry bowl, beat them with the salt and cream of tartar until soft peaks form. Gradually add the remaining sugar and keep beating until you see glossy, stiff peaks.

Gently fold a third of the egg whites into the chocolate mixture to lighten it. Once incorporated, carefully fold in the remaining egg whites. Be gentle to avoid deflating them. Divide this mixture evenly among your prepared ramekins, filling each nearly to the top. Running your thumb around the edge helps the soufflé rise evenly.

Bake for 12-15 minutes. Keep an eye on them; they should rise beautifully with tops that are set. Serve immediately with a dusting of confectioners' sugar.

Why You'll Love This Recipe

  • Impresses at any dinner party with minimal effort.
  • Perfect balance of deep, bittersweet chocolate flavor and a light, fluffy texture.
  • Simple ingredients you probably already have on hand.

Ingredients

4 oz bittersweet chocolate
2 tbsp unsalted butter, plus more for greasing
3 large eggs, separated
1/4 cup granulated sugar
Pinch of salt
1/2 tsp vanilla extract
1/8 tsp cream of tartar
Confectioners' sugar, for dusting

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C). Butter four 8-ounce ramekins and dust with granulated sugar, tapping out any excess.
2. Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk the egg yolks with half of the granulated sugar and vanilla extract until pale and thick. Stir in the cooled chocolate mixture.
4. In a clean, dry bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Gradually add the remaining granulated sugar and continue to beat until stiff, glossy peaks form.
5. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites carefully until no streaks remain.
6. Divide the mixture evenly among the prepared ramekins, filling each nearly to the top. Run your thumb around the edge of each ramekin to create a small indentation.
7. Bake for 12-15 minutes, or until the soufflés have risen and the tops appear set. Remove from the oven and dust with confectioners' sugar before serving immediately.

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