Chocolate Souffle – Easy Foolproof Method
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.
- Author: Lily Ernst
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: 3
- Category: dessert
- Method: bake
- Cuisine: American
For the ramekins (4oz):
- 1 tbsp unsalted butter, melted
- 3 tsp granulated sugar
- 4 oz semi-sweet chocolate baking squares, chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- pinch of salt
- 2 large egg yolks
- 2 large egg whites, room temperature
- 1/2 tsp cream of tarter (or 1 tsp white vinegar)
- 2 tbsp granulated sugar
- powdered sugar for dusting
- Melt the chocolate over a double-broiler until completely melted. Remove from heat. Stir in the butter, vanilla and salt. Set aside to cool.
- Preheat the oven to 400F and position a rack on the lowest rung.
- Brush three 4oz ramekins with butter. Sprinkle with sugar to coat and tap out the excess.
- Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the sugar while the mixer is running. Beat until stiff and glossy. Set aside.
- Stir the egg yolks into the chocolate mixture until smooth. Stir in one third of the meringue to lighten up the mixture.
- Gently fold in the remaining thirds, one at a time, using an under and over motion. Mix JUST until you see no more white streaks.
- Spoon the batter into the prepared ramekins. Fill all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.
- Place the ramekins on a baking sheet. Bake for about 10 minutes or until the souffles have risen and the tops are lightly browned.
- Carefully transfer the ramekins using a dish towel onto your serving plates. Using oven mitts might cause you to bang the tops, so using a dish towel is recommended. Dust with powdered sugar if desired.
To make ahead: Once you’ve filled your ramekins with batter. Cover with saran wrap and store in the fridge for up to 24 hours. When ready to bake, preheat your oven to 400F. Remove the plastic, smooth the tops, create a channel using your thumb. Bake on a baking sheet on the lowest rack for 1-2 minutes longer.
Keywords: chocolate souffle recipe, easy chocolate souffles