A chocolate souffle is a truly heavenly and decadent dessert. It is light, airy, mega chocolate-y, and downright delicious. If you’ve never made a souffle before you have come to the right place because I have a ton of advice plus step-by-step pictures that will help guide you through the process.
The ever frightening souffle in its’ best form: a chocolate souffle! This chocolate souffle recipe can be made in under 30 minutes and with just a few simple ingredients. These souffle’s are incredibly light, airy, and decadent. Don’t let the word souffle intimidate you, this recipe is actually fairly simple, plus I have a ton of step-by-step pictures and tips that will ensure your success!
HOW TO MAKE CHOCOLATE SOUFFLE
What you will need:
- 4 – 6 oz. ramekins
For the chocolate base:
- Whole milk
- Semi-sweet baker’s chocolate, coarsely chopped
- 3 egg yolks
- Vanilla extract
For the egg foam:
- 4 egg whites
- Cream of tartar
Make the chocolate base:
Separate the eggs into two bowls. Whisk the flour, sugar, and salt with the egg yolks until smooth and set aside. Heat the milk in a medium saucepan and stir in the butter until melted. Remove from heat and whisk in the coarsely chopped chocolate until melted and smooth. Slowly pour the chocolate into the yolks while whisking the yolks constantly.
At this point, if you are not making the souffle yet, you may cover and refrigerate the chocolate base for up to 3 days.
Preheat your oven to 375°. Generously grease the ramekins with butter and coat with sugar. This is important because the sugar gives the souffle something to catch on to while it rises.
Make the egg foam:
Using a stand or hand mixer, beat the egg whites with the cream of tartar until soft peaks form. Add 2 tablespoons of sugar and beat for 30 seconds more, then add another 2 tablespoons of sugar and beat until stiff peaks form.
Gently fold the egg whites into the chocolate base until smooth.
Pour the souffle evenly into the 4 ramekins and use a knife to level off the top.
Bake the Souffle’s:
Bake in the preheated oven for 14-16 minutes. This part is important because timing is crucial. If you take them out too early they will fall and be underdone in the middle. Or if you leave them in too long they will deflate in the oven.
How do you know when the souffle is done?
Once they have risen up about an inch or two above the top of the ramekin and the outside has a cake-like texture they are done. The center should be only slightly wobbly. Sprinkle the tops with powdered sugar and serve as soon as you can. They will start to deflate as soon as you take them out.
Tips for making perfect souffle every time:
- Read through the recipe before you start and have your ingredients ready.
- Use clean and dry bowls and equipment.
- Separate the eggs while they are cold and then let them come to room temperature. Cold eggs are easier to separate, and room temperature egg whites whip up faster and to a higher volume than cold egg whites. To separate the eggs, crack the egg and then hold the yolk in your hand and let the whites slip through your fingers.
- Make sure there is absolutely no yolk in the bowl with the egg whites or they won’t be able to be beaten to stiff peaks.
- Don’t forget the cream of tartar in the egg whites. It helps make the egg whites more stable and also whip up to a higher volume.
- Be very gentle when folding the egg whites into the chocolate base and fold just until smooth. You want to keep the batter as light and airy as possible.
- Don’t open the oven door while they bake. The change in temperature can cause them to fall.
Dust with powdered sugar and serve immediately. Wearing gloves or mittens makes it easier to transfer to a plate while still warm.
More Dessert Recipes:
- 4 - 6 oz. ramekins
- ½ cup whole milk
- 2 tbsp. unsalted butter, plus more for greasing ramekins
- 6 oz. semi-sweet baking chocolate , coarsely chopped
- 3 large egg yolks
- 1 tsp. vanilla extract
- 2 tbsp. flour
- 2 tbsp. sugar, plus more for coating ramekins
- ¼ tsp. salt
- 4 large egg whites, room temperature
- ¼ tsp. cream of tartar
- ¼ cup sugar
- Preheat oven to 375°F and adjust the rack to the lower-middle position. Generously grease 4 - 6 oz. ramekins with butter and coat with sugar.
- Separate the eggs into separate bowls while they are cold and then set the egg whites aside to come to room temperature.
- In a medium saucepan, heat the milk and then stir in the butter until melted. Remove from heat and whisk in the chocolate until melted and smooth.
- Whisk the vanilla extract, flour, 2 tablespoons of sugar, and salt in with the egg yolks. In a slow and steady stream, pour the chocolate mixture into the yolks while whisking constantly.
- Use a hand-held or stand mixer to whip the egg whites with the cream of tartar until soft peaks form. Add in 2 tablespoons of sugar and continue to whip for another 30 seconds. Add in another 2 tablespoons of sugar and whip until glossy stiff peaks form.
- Gently fold the egg whites into the chocolate base until smooth. Pour into the prepared ramekins and level off the top with a knife.
- Bake in the preheated oven for 14-16 minutes until they have risen 1-2 inches and are only slightly wobbly in the center. Do not open the oven door while they bake.
- Sprinkle the tops with powdered sugar and serve immediately.