Chocolate Souffle Recipe

This chocolate soufflé recipe is my go-to because it perfectly combines the challenge of mastering a delicate dessert with the reward of an impressively rich and airy creation. There’s something fantastically indulgent yet sophisticated about sinking a spoon into its warm center, knowing you’ve crafted this melt-in-your-mouth magic from scratch!

A perfectly risen chocolate soufflé is truly magical. Starting off, I grease the ramekins with softened unsalted butter and dust them with sugar.

This particular recipe calls for bittersweet chocolate as the star ingredient, but I like to think deep flavor isn’t just a product of the type of chocolate you use but also how well you harmonize it with the other parts of the recipe. Like yolks.

And vanilla. And a pinch of kosher salt when the chocolate mixture is cool enough to add them.

For the airy texture I like, I whip the egg whites with cream of tartar until they’re nice and fluffy.

Ingredients

• Bittersweet Chocolate: Rich in antioxidants, provides deep, intense flavor.
• Egg Yolks: Contribute to richness and structure, provide protein and fats.
• Egg Whites: Key to lightness and rise, low in calories, high in protein.
• Granulated Sugar: Adds sweetness, helps stabilize beaten egg whites.
• Vanilla Extract: Enhances other flavors, provides sweet, aromatic complexity.
• Kosher Salt: Balances sweetness, enhances flavor depth.
• Cream of Tartar: Stabilizes egg whites, improves soufflé texture.

Ingredient Quantities

• 2 tablespoons unsalted butter, softened (for greasing the ramekins)
• 2 tablespoons granulated sugar (for dusting the ramekins)
• 6 ounces bittersweet chocolate (60-70% cacao), chopped
• 3 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 5 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• Confectioners’ sugar, for dusting

Instructions

1. Set your oven to 375° F (190° C) and put the oven rack in the lower third of the oven. Use the softened butter to coat four 8-ounce ramekins very generously. They should look greasy. Pour about 2 tablespoons of granulated sugar inside each ramekin, and give them a good tilting and spinning around to get the sugar to stick to the sides. It’s important that you do this step. The sugar on the sides is going to help the soufflé rise without falling apart.

2. Place a heatproof bowl in or over a pot of simmering water (the double boiler method). Add the chopped bittersweet chocolate to the bowl, and melt it, stirring until it’s perfectly smooth and silky. Once melted, remove the bowl from the heat and let the chocolate cool a bit, but not until it sets up.

3. In a medium bowl, combine the egg yolks, vanilla extract, and kosher salt. Slowly mix in the melted chocolate, ensuring that the mixture is smooth and fully combined.

4. In a mixing bowl that is clean, beat the egg whites with an electric mixer at medium speed until they are frothy. Then add the cream of tartar and continue to beat until you have formed soft peaks.

5. Slowly still, add 1/4 cup granulated sugar to the egg whites, a tablespoon at a time, and beat until stiff, glossy peaks form.

6. With a spatula, lightly fold one-third of the fluffy egg whites into the chocolate mixture to lighten it. Then, fold in the rest of the egg whites with a little more care and a lot more patience until just combined. Don’t deflate the mixture; you want it to be as light as possible.

7. Evenly distribute the batter among the prepared ramekins, smoothing the tops with a spatula. Clean the edges to help the soufflés rise evenly.

8. Put the ramekins on a baking sheet and put this in the preheated oven. Let bake for 12–15 minutes, or until the soufflés have risen and have a slight jiggle in the center when one gently shakes them.

9. Take the soufflés out of the oven and cool for about 2 minutes.

10. Immediately serve with the best texture and flavor after dusting the tops with confectioners’ sugar. Enjoy chocolate soufflés that are delightful!

Equipment Needed

1. Oven
2. Ramekins (4, 8-ounce)
3. Heatproof bowl
4. Pot (for double boiler method)
5. Medium bowl
6. Mixing bowl
7. Electric mixer
8. Spatula
9. Baking sheet

FAQ

• Q: Can I prepare the soufflés in advance?A: Yes, you can prepare the soufflé mixture and keep it in the refrigerator for up to a few hours. However, baking them just before serving provides the best results.
• Q: Can I use milk chocolate instead of bittersweet chocolate?A: Soufflés are best made with bittersweet chocolate, which has a rich, deep flavor. Milk chocolate may be too sweet and not set as well. If you choose to use it, adjust sugar accordingly.
• Q: Why do I need to separate the egg whites and yolks?A: Whipping the egg whites to a stiff peak gives the soufflé its structure and lift. The key to a successful soufflé is to use very fresh eggs, separate them as soon as possible, and whip the whites with no fat and no egg yolk.
• Q: What is the purpose of the cream of tartar?A: Helps with stabilization of the egg whites, which are whipped to a foam and have a volume that is much larger than when they are not whipped. The added cream of tartar, which is a weak acid, helps the egg whites hold their shape and better maintain their volume. All this, of course, leads to a better soufflé.
• Q: Can I make soufflés without ramekins?A: You can use any oven-safe dish that holds about the same amount as a ramekin. You will need to bake a little longer if your dish is deeper and a little less long if your dish is wider and shallower.
• Q: How can I tell if my soufflés are done baking?A: When you look at the top, it should be puffed up and have a slight jiggle in the center if you gently shake it. Don’t overbake and be careful because they will cook more from residual heat. If the top is even slightly sunken, you have overbaked.

Substitutions and Variations

Dark chocolate with a cocoa content greater than 60%: Substitute with a chocolate that has a similar cocoa content. Make adjustments for sweetness, if necessary.
Vanilla extract: Use an equal amount of almond extract or coffee extract for a different flavor profile.
Use sea salt in the same quantity.
Yolks: Use pasteurized yolks from a carton for safety and convenience.

Pro Tips

1. Pre-Melt the Chocolate To streamline the process, you can melt the chocolate in advance using a microwave. Break it into small pieces, heat in short bursts, stirring in between to prevent it from burning. Once smooth, let it cool slightly before incorporating it into the egg yolk mixture.

2. Room Temperature Eggs Make sure your eggs are at room temperature before you start. This will help the egg whites whip up more fully and gain maximum volume, which is crucial for a light and airy soufflé.

3. Gentle Folding When folding the egg whites into the chocolate mixture, use a large spatula and a gentle hand. Fold from the bottom of the bowl, lifting the mixture over itself to preserve as much air as possible. This is key to a well-risen soufflé.

4. Timing is Key Serve the soufflés immediately after baking. They will begin to deflate as they cool, so have your guests ready and the table set before you take them out of the oven.

5. Experiment with Flavor For a twist, you can add a pinch of espresso powder or a little orange zest to the chocolate mixture. These additions complement the chocolate flavor and add a unique dimension to your soufflés.