Chocolate Soufflé

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This chocolate soufflé recipe is my favorite dessert of all time. It’s not difficult to make but still impresses family members and friends. It’s chocolaty and warm and tastes delicious, especially with whipped cream or powdered sugar on top. The soufflés are baked in ramekins which can be purchased at Target, Walmart, or Amazon. If you don’t have ramekins, any small oven-proof dish will work.

Chocolate Soufflé
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Chocolate Soufflé

Course: DessertCuisine: FrenchDifficulty: Medium
Servings

6

servings
Total time

1

hour 

Quick Tips:

The whipped cream-looking egg white mixture must quickly be incorporated into the chocolate mixture for the soufflés to rise. Do not let the mixture sit.

Place all the ramekins on a baking sheet to easily take them in and out of the oven.

The soufflé will fall eventually, but it will still be delicious.

Ingredients

  • 2 tablespoons of unsalted butter, plus extra for greasing

  • 1 cup of semi-sweet chocolate chips

  • 3 egg yolks

  • 1/2 cup sugar, plus extra for coating the ramekins

  • 6egg whites

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

Directions

  • Preheat the oven to 375°F.
  • Grease the inside of the ramekins with butter. Use upward strokes to help the soufflé rise. Coat with sugar by sprinkling a teaspoon of sugar in each ramekin. Tilt the dish to spread the sugar evenly.
  • Crack and separate the eggs. You should have 6 egg whites in one bowl and 3 egg yolks in a different bowl. The three extra yolks can be saved in the fridge or discarded.
  • Melt the 1 cup of chocolate chips and two tablespoons of butter either in the microwave or using a double boiler. Stir until the chocolate is completely smooth.
  • Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of salt.
  • Mix the three egg yolks and 1/4 cup of sugar in a mixing bowl. The mixture should become a lighter shade and become slightly thinker. Focus on making sure the sugar is completely dissolved.
  • Slowly pour the yolk mixture over the chocolate mixture. Gently stir them until combined.
  • In a mixing bowl, beat the 6 egg whites at a high speed until very frothy.
  • Slowly add 1/4 cup of sugar to the egg whites while beating. The mixture should eventually look like a bowl of whipped cream. This step is crucial for making soufflés that rise.
  • Take 1/4 of the beaten egg whites and fold them into the chocolate base. There should be no streaks of egg whites visible.
  • Gradually add the remaining egg whites to the chocolate base. The final mixture should have no visible white streaks. Be careful not to mix but fold the egg whites in.
  • Quickly pour the soufflé batter into all the ramekins.
  • Bake soufflés for 18 to 20 minutes. Do not open the oven while the soufflés are baking.
  • Serve immediately and enjoy the fluffy chocolate soufflés!

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