Why You’ll Love This Recipe
I love how this chocolate soufflé is both elegant and comforting. It only needs a few ingredients, but the end result looks (and tastes) like something out of a fine dining restaurant. The contrast between the crisp top and soft interior is what makes this dessert so irresistible. Plus, once I mastered the folding and baking, it became one of my go-to desserts when I want to impress without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 oz semi-sweet chocolate
3 tbsp butter
1/4 cup sugar
3 eggs, separated
1 tsp vanilla extract
Pinch of salt
Directions
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I preheat the oven to 375°F (190°C) and butter the ramekins thoroughly.
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In a heatproof bowl, I melt the chocolate and butter together until smooth.
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Then I whisk in the sugar, egg yolks, and vanilla extract until everything is well combined.
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In a separate bowl, I beat the egg whites with a pinch of salt until they form stiff peaks.
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Gently, I fold the beaten egg whites into the chocolate mixture, being careful not to deflate them.
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I pour the batter into the prepared ramekins and place them in the oven.
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I bake for 15–18 minutes without opening the oven door (soufflés like their privacy).
Servings and timing
This recipe makes 2 to 3 individual soufflés, depending on the size of the ramekins.
Preparation time: 15 minutes
Cooking time: 15–18 minutes
Total time: Around 30–35 minutes
Variations
When I want to switch things up, I sometimes add a splash of orange liqueur or a pinch of espresso powder to the chocolate mixture—it deepens the flavor and adds a fun twist. For a slightly richer texture, I’ve also tried folding in a spoonful of whipped cream before baking. And if I’m feeling extra indulgent, I serve it with a scoop of vanilla ice cream or a drizzle of warm ganache.
Storage/Reheating
Soufflés are best served straight from the oven while they’re puffed and warm. However, if I have leftovers (which is rare), I store them in the fridge, covered, for up to one day. Reheating isn’t ideal since soufflés lose their signature rise, but I’ve found that a quick warm-up in the microwave for about 20 seconds brings back some of that soft, gooey center.
FAQs
What size ramekins should I use?
I usually go with 6-ounce ramekins. This recipe fills two to three of them nicely and allows the soufflés to rise without overflowing.
Can I make chocolate soufflés ahead of time?
I’ve had success preparing the batter ahead and storing it in the fridge for a few hours. When I’m ready to bake, I let it sit at room temperature for about 15 minutes before popping it in the oven.
Why did my soufflé collapse?
Soufflés naturally deflate a bit after coming out of the oven. But if mine collapse too quickly, it’s usually because I overmixed the egg whites or opened the oven door during baking.
Can I use milk chocolate instead of semi-sweet?
Yes, but I find that milk chocolate makes the soufflé sweeter and less intense. If I use milk chocolate, I usually reduce the added sugar slightly.
How do I know when the soufflé is done?
I gently shake the ramekin—if the center jiggles slightly but the edges are set, it’s ready. I aim for that soft, molten interior with a perfectly puffed top.
Conclusion
Making a chocolate soufflé isn’t just about dessert—it’s about embracing a little culinary flair. Once I understood the technique, it became one of my favorite ways to treat myself and impress others. It’s rich, airy, and full of charm. With just a few ingredients and some care, I get a dessert that’s pure magic every time.
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Chocolate Soufflé Recipe
- Total Time: 33 minutes
- Yield: 2–4 servings (depending on ramekin size)
- Diet: Vegetarian
Description
This rich, airy chocolate soufflé is the ultimate elegant dessert. Perfectly puffed and full of decadent flavor, it’s a classic treat that will impress every time.
Ingredients
4 oz semi-sweet chocolate
3 tbsp butter
1/4 cup sugar
3 eggs, separated
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat your oven to 375°F (190°C) and butter your ramekins.
Melt the chocolate and butter together until smooth.
Whisk in the sugar, egg yolks, and vanilla extract.
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture, taking care not to deflate them.
Divide the mixture among the ramekins.
Bake for 15–18 minutes—do not open the oven door while baking.
Serve immediately for the best rise and texture.
Notes
Use room temperature eggs for better volume.
Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.
You can prepare the batter ahead and refrigerate until ready to bake.
Make sure your ramekins are well-buttered to help the soufflé rise evenly.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
