International Cuisine > French Cuisine > Pastries & Desserts (French) > Soufflé Recipe (Sweet & Savory)

Classic Chocolate Soufflé

A decadent and impressive dessert, this chocolate soufflé is surprisingly easy to make. Follow these steps to create a light and airy soufflé with a rich chocolate flavor. Serve it warm for the ultimate indulgence.

Important: Soufflés are best enjoyed fresh from the oven.

Prep Time
25 minutes
Cook Time
20-25 minutes
Servings
2
Ingredients
  • 2 tablespoons Unsalted butter
  • 1/4 cup Granulated sugar
  • 4 ounces Bittersweet chocolate
  • 1/2 cup Whole milk
  • 3 tablespoons All-purpose flour
  • 1 tablespoon Unsweetened cocoa powder
  • 1/8 teaspoon Pinch of salt
  • 3 Large egg yolks
  • 4 Large egg whites
  • 1/8 teaspoon Cream of tartar
  • for dusting Powdered sugar

Prepare the Ramekins

Preheat oven to 375°F (190°C). Generously butter two 6-ounce ramekins. Coat with granulated sugar, tapping out any excess. This helps the soufflé rise and prevents sticking.

Melt the Chocolate

Melt the chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring occasionally until smooth. Remove from heat and set aside.

Make the Chocolate Base

In a saucepan, melt the butter over medium heat. Whisk in the flour and cocoa powder and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the mixture thickens slightly (about 2-3 minutes). Remove from heat. Stir in the salt.

Incorporate Egg Yolks and Melted Chocolate

Whisk in the egg yolks one at a time into the chocolate base, ensuring each is fully incorporated. Stir in the melted chocolate until smooth.

Whisk the Egg Whites

In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating until stiff, glossy peaks form. Be careful not to overwhip.

Combine the Mixtures

Gently fold one-third of the beaten egg whites into the chocolate base to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture. The mixture should be light and airy.

Fill the Ramekins and Bake

Divide the soufflé mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet. Bake for 20-25 minutes, or until the soufflés are puffed up and the centers are slightly soft. Avoid opening the oven door during baking.

Serve Immediately

Dust with powdered sugar and serve immediately. The soufflés will begin to deflate shortly after being removed from the oven. Enjoy the warm, rich chocolate flavor.

Nutrition Facts (Estimated per serving)

  • Calories: 400-450
  • Protein: 8-10g
  • Fat: 25-30g
  • Carbohydrates: 35-40g
Note: These values are estimates and may vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

This soufflé is a rich dessert, high in sugar and fat. Consider serving it as an occasional treat. The chocolate provides some antioxidants, and the eggs contribute protein.

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FAQ

  • Why did my soufflé sink?

    Overmixing the batter or opening the oven door too soon are common causes. Make sure to gently fold in the egg whites and avoid disturbing the oven temperature during baking.
  • Can I use dark chocolate instead?

    Yes, you can use dark chocolate for a more intense chocolate flavor. You might want to adjust the sugar slightly depending on the sweetness of the chocolate.
  • How do I know when the soufflé is done?

    The soufflé is done when it's puffed up and the top is set, but the center might still be slightly soft. A toothpick inserted into the center might come out with moist crumbs.