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–+ servings
A chocolate souffle with powdered sugar dusted on top.
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Chocolate Soufflé

Made with simple everyday ingredients, this Chocolate Soufflé recipe comes together quickly and easily. This beautiful dessert it perfect for any occasion!
Course Dessert
Cuisine French
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 4 servings
Calories 367kcal
Author John Kanell

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.

Video

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.

Nutrition

Calories: 367kcal | Carbohydrates: 30g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 342mg | Potassium: 202mg | Fiber: 2g | Sugar: 26g | Vitamin A: 626IU | Calcium: 36mg | Iron: 2mg