Looking for a dessert that’s rich, airy, and guaranteed to impress? This Easy Chocolate Soufflé Recipe is a showstopper with its delicate rise and melt-in-your-mouth texture — it’s perfect for special occasions or whenever a chocolate craving strikes!
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What is a Chocolate Soufflé?
A chocolate soufflé is a classic French dessert known for its tall, fluffy rise and rich chocolate flavor. Made by folding whipped egg whites into a chocolate base, this dessert transforms in the oven, creating a crisp exterior with a soft, airy center. The key to its signature lift comes from the whipped egg whites, which create steam as they bake, causing the soufflé to rise dramatically.
Unlike other chocolate desserts, a soufflé isn’t overly dense or heavy. It’s baked until just set, resulting in a texture that’s somewhere between a mousse and a cake. Serve it fresh out of the oven for the best experience — once cooled, the soufflé will naturally begin to fall.
Ingredients You Need
- Dark Chocolate – Using high-quality chocolate, such as Lindt or Ghirardelli, ensures a deep, rich flavor. Choose at least 60% cocoa for the best results.
- Unsalted Butter – This helps create a smooth and creamy chocolate base. If using salted butter, reduce the added salt in the recipe.
- Heavy Cream – Adding a small amount of cream creates a luscious, velvety texture in the chocolate mixture.
- Large Eggs – The yolks add richness, while the whipped egg whites provide structure and lift, making the soufflé rise beautifully.
- Granulated Sugar – Sugar sweetens the soufflé and helps stabilize the whipped egg whites for a light and airy consistency.
- Salt – A pinch of salt enhances the chocolate flavor and balances the sweetness.
- Vanilla Extract – Vanilla rounds out the flavors, adding a subtle warmth that complements the chocolate.
- Espresso Powder – This won’t make your soufflé taste like coffee — it deepens the chocolate flavor for an even more intense taste.
How to Make the Best Chocolate Soufflé Recipe
- Melt the chocolate. In a heatproof bowl, combine the chocolate, butter, and cream. Gently melt, stirring until smooth and glossy.
- Mix the base. Stir in the egg yolks, espresso powder, vanilla extract, and salt until fully combined. Set aside to cool slightly.
- Whip the egg whites. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue whipping until stiff peaks form.
- Fold it together. Carefully fold half of the whipped egg whites into the chocolate mixture. Once incorporated, gently fold in the remaining egg whites to keep the batter airy.
- Prepare the ramekins. Grease the inside of the ramekins and coat them with sugar. Fill each ramekin to the top with the soufflé mixture, smoothing the surface.
- Bake until risen. Place the ramekins in the oven and bake until the soufflés have puffed up and the tops have a slight jiggle when gently shaken.
- Serve immediately. Dust with powdered sugar, add a dollop of whipped cream, or drizzle with chocolate sauce for a little extra chocolatey indulgence.
Variations
- Milk Chocolate – Swap dark chocolate for milk chocolate for a sweeter, milder flavor.
- Spices – Add a pinch of cinnamon or cayenne pepper to the batter for a subtle warmth and spice.
- Orange Infusion – Stir in a bit of orange zest or a splash of orange liqueur for a citrusy twist.
- Nuts – Add finely ground hazelnuts or almonds for extra texture and flavor.
- Liquor or Liqueur – A splash of Grand Marnier, Kahlúa, or dark rum enhances the depth of the chocolate.
Can I Store Leftovers?
This chocolate soufflé recipe is best enjoyed immediately since it begins to deflate soon after baking. If stored, the texture will become denser.
If needed, refrigerate the unbaked batter in ramekins for up to 3 days. When ready, bake it straight from the fridge, adding a couple of extra minutes to the baking time.
We don’t recommend freezing this dessert — soufflés do not reheat well and lose their airy texture.
Common Questions About This Easy Chocolate Souffle Recipe
The whipped egg whites trap air, which expands as the soufflé bakes, giving it its signature lift.
Yes! You can prepare the batter and fill the ramekins in advance. Keep them covered in the fridge and bake when ready.
This dessert naturally deflates over time, but opening the oven door too often or overmixing the batter can cause it to collapse prematurely.
Serve immediately with a dusting of powdered sugar, fresh berries, whipped cream, or a drizzle of warm chocolate sauce for the most indulgent dessert!
More Chocolate Desserts
We can never have too many chocolate-based recipes up our sleeves! If you’re like us, check out some of our other favorites.
- Hazelnut Chocolate Lava Cake Recipe
- Chocolate Hazelnut Skillet Brownie
- Chocolate Pots De Creme
- Five Ingredient Oreo Mousse
Chocolate Soufflé
Ingredients
- 7 ounces dark chocolate roughly chopped
- 1 Tablespoon unsalted butter
- 2 Tablespoons heavy cream
- 3 egg yolks room temperature
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 egg whites
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large microwave safe bowl, add the chocolate, butter, and heavy cream. Melt in the microwave in 30-second increments until completely melted, stirring in between.7 ounces dark chocolate, 1 Tablespoon unsalted butter, 2 Tablespoons heavy cream
- Add the egg yolks, espresso powder, vanilla extract, and salt to the bowl. Whisk until just combined. Set aside.3 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon instant espresso powder, 1/2 teaspoon salt
- In a second large bowl, add the egg whites. Use a hand mixer or stand mixer to beat until soft peaks form. Gradually add the sugar, beating continuously. Continue to mix 3-5 minutes or until stiff peaks form.5 egg whites, 1/2 cup granulated sugar
- Gently fold half of the egg whites into the chocolate mixture. Once well incorporated, repeat with the remaining egg whites. Make sure not to beat and to use a gentle folding method. Do not overmix, or the soufflé will deflate!
- Butter and sugar the ramekins. Fill each ramekin to the top. Flatten the top, and run a thumb around the rim to ensure it is clean.
- Bake for 12-15 minutes* Do not poke to check for doneness. Otherwise, the soufflé will deflate. Top with fresh whipped cream and a dusting of powdered sugar, if desired. Serve immediately.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
