This decadent chocolate souffle is dark and intense in flavor, yet light and silky in texture. Follow my easy step-by-step process to master how to make a chocolate souffle like a French pastry chef.
You can make this recipe 24 hours in advance. Just cover your ramekins with saran wrap and refrigerate until ready to bake. Remove the saran wrap, smooth the tops, run your thumb along the edge to make the channel, and bake for 1-2 minutes longer.
It’s best to serve immediately. That way they are nice and warm and puffed up. The souffle will start to deflate soon after you take them out of the oven. Serve with a dusting of powdered sugar, a dollop of whipped cream, a drizzle of creme anglaise or a scoop vanilla ice cream if desired.
Keywords: chocolate souffle recipe, easy chocolate souffles