Table of Contents
This post is filled with detailed instructions designed to teach beginner bakers how to create a fluffy yet rich chocolate soufflé with just seven ingredients. If you're an experienced baker, feel free to scroll down to the recipe. However, for the best results, I highly recommend reading through all my tips and explanations, and watching the video tutorial and step-by-step photos.
Chocolate soufflé, along with crème brûlée, is one of the most celebrated and luxurious French desserts. However, many beginner bakers are intimidated by it, which is unnecessary. I was nervous when I first attempted soufflé in a French dessert class three years ago, but I soon realized it was more manageable than I thought. In fact, the process is surprisingly straightforward: you only need seven basic ingredients and about 45 minutes from start to finish. Plus, for those needing gluten-free dessert recipes, chocolate soufflé is a perfect choice.
I’ll guide you through each step to ensure you feel confident when it’s your turn to bake.
Chocolate Soufflé Details
Texture: Using techniques from class, I adapted this recipe from Saveur’s flourless soufflé and the bittersweet soufflé recipe from the New York Times. The result is a semi-sweet soufflé that is perfectly balanced: rich and spongey with a crackly top.
Flavor: The soufflé is semi-sweet. Initially, I used 1/4 cup of sugar, but I reduced it to 3 tablespoons to enhance the chocolate flavor.
Ease: This is an advanced baking recipe due to the precise mixing methods. However, beginners should not be discouraged from trying it.
Time: This recipe takes no more than 45 minutes if using ramekins, and the soufflé can be served immediately from the oven, as it will quickly fall if left to cool.
This chocolate soufflé is naturally gluten-free.
Chocolate Soufflé Success Tips: What I’ve Learned
1. Use High-Quality Chocolate: The quality of your chocolate matters. I recommend semi-sweet or bittersweet baking chocolate from brands like Ghirardelli or Bakers. Avoid using chocolate chips as they can compromise the flavor, texture, and rise of the soufflé.
2. Properly Whip and Fold Egg Whites: The soufflé rises solely from the whipped egg whites, so it’s crucial to whip them correctly and fold them in gently. Beat the egg whites and cream of tartar until soft peaks form, then gradually add the sugar while continuing to beat until stiff peaks form. Slowly fold the stiff egg whites into the chocolate mixture in three additions to avoid excessive deflation.
3. Chill the Batter: As you preheat the oven, refrigerate the batter for 5-10 minutes. This helps the soufflés rise a bit taller. The batter can also be refrigerated for up to 2 days in advance.
4. Reduce Oven Temperature: Preheat the oven to 400°F (204°C), then immediately reduce to 375°F (191°C) after placing the soufflés inside. The initial burst of heat helps the batter rise, while the lower temperature ensures even cooking.
Step-By-Step Photos
- Prepare the Chocolate Mixture: Chop and melt your quality chocolate with butter in a double boiler or in 20-second increments in the microwave.
- Separate the Eggs: This recipe uses 3 egg whites and 3 egg yolks, with no extra yolks or whites. An egg separator can help ensure no yolk contaminates the whites.
- Combine Ingredients: Whisk egg yolks, vanilla, and salt into the chocolate/butter mixture.
- Whip Egg Whites: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Fold Egg Whites into Chocolate Mixture: Slowly fold the beaten egg whites into the chocolate mixture in three additions, being careful to avoid over-mixing.
- Refrigerate the Batter: Chill the batter while the oven preheats.
- Prepare the Ramekins: Brush ramekins with softened butter and coat with granulated sugar to help the soufflés rise straight up and add a pleasant crust.
- Fill the Ramekins: Spoon the batter into ramekins, leveling off with a knife or flat icing spatula.
Here is the chocolate/butter/yolk/vanilla/salt mixture:
And below right: After you slowly add/beat in the sugar, the egg whites will considerably expand in volume and eventually reach stiff peaks.
Below left: In 3 additions, slowly fold the beaten whites into the chocolate mixture
Refrigerate batter as you preheat the oven. See how it slightly thickened when compared to the photo above?
Now it’s time to prepare the ramekins/dishes.
Important Tip: Create a “channel” around the top rim of the batter with a knife, icing spatula, or your thumb to force the soufflé to rise up without expanding out.
Chocolate Soufflé Toppings
You can serve it plain or with toppings like crème anglaise, confectioners’ sugar, whipped cream, fresh raspberries, red wine chocolate ganache, salted caramel, or raspberry sauce. Enjoy your dessert!
Pan Options & Bake Times
| Guidelines and Directions for Other Pans:
While the recipe includes the bake time for 6-ounce ceramic or porcelain oven-safe ramekins, you can use other pans as well. Here's how:
|
This recipe yields about 3 heaping cups of batter, close to 1/2 quart. Here are some pan options:
6-ounce Ceramic or Porcelain Oven-Safe Ramekins: These are ideal for this recipe. The bake time is included in the recipe below.
1 or 1.5 Quart Soufflé Dish: A 1.5-quart dish works well. The bake time is about 26-30 minutes.
Any 1 or 1.5 Quart Oven-Safe Dish with Straight Sides: This will also work. Adjust the bake time based on the depth of your pan.
Oven-Safe Mugs: Ensure they are 100% oven-safe.
Standard 12-Count Muffin Pan: This yields 8 muffin-sized soufflés with a bake time of 10 minutes. A jumbo muffin pan can also work.
Why Did My Chocolate Soufflé Fall?
Under-Whipped Egg Whites: Follow step 3 closely.
Over-Mixed and Deflated Batter: Fold egg whites gently to avoid over-mixing.
Opening and Closing the Oven Too Much: Avoid checking excessively.
Waiting Too Long to Serve: Serve immediately as the soufflé will begin to fall within minutes.
Enjoy your baking journey and the delicious results!
This post may contain affiliate links. Read our disclosure policy.
The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.
Ingredients
Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.
😎 Total Time: 45 minutes
Soufflé Batter
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, cut into 4 Tablespoon size pieces
- 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
- 3 large eggs, separated*
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 Tablespoons (38g) granulated sugar
Prepping The Ramekins
- 1 Tablespoon (14g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
- 4 teaspoons (16g) granulated sugar
Instructions
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- For the batter: Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
- Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
- In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
- Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.
- Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
- Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
- Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
- Bake: Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
- Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.
Notes
- Make Ahead Instructions: You can prepare the souffle batter up to 2 days in advance (steps 1-4). Cover and refrigerate the batter in the mixing bowl or in the ramekins/dish until ready bake. Add another minute or so to the bake time if you refrigerated it for longer than 1 hour. I do not recommend freezing this soufflé batter or the baked and cooled soufflés.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Egg White Separator | 6 Ounce Oven-Safe Ramekins (like these or these) | Flat Icing Spatula | Double Boiler (optional)
- Topping Options: You can serve chocolate soufflé plain, but crème anglaise is a popular option. We like ours with a dusting of confectioners’ sugar, a little whipped cream (halve this whipped cream recipe), and fresh raspberries. Other options include red wine chocolate ganache, salted caramel, or the raspberry sauce from these white chocolate raspberry cheesecake bars.
- Chocolate: For the best results, use a 4 ounce “baking chocolate” bar found in the baking aisle. I prefer Bakers or Ghirardelli brands. You can use semi-sweet, bittersweet, or even milk chocolate. We have not tested it with white chocolate, so we can’t guarantee results. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.
- Eggs: Room temperature egg whites hold more volume, so if you can bring them to room temperature before beginning, that’s helpful. However, I’ve made soufflé with cold eggs and it’s never been a real issue.
- Cream of Tartar: We only use a small amount of cream of tartar, but it has a BIG job—it helps the egg whites hold their peaks. It’s an imperative ingredient that you cannot skip. In a pinch, the same amount of lemon juice or white vinegar can be used as a substitute. But for best results, use cream of tartar.
- Other Dishes/Pans: See Pan Options & Bake Times section above. Oven temperatures remain the same no matter which pan/dish you use.
- Doubling This Recipe: You can double this recipe for 8 individual soufflés by doubling all of the ingredients. Beating the egg whites may take longer since you’re working with more volume.
