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.
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 tartar (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 10-12 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 and serve immediately.
- Why did my chocolate seize or become grainy when I tried to melt it? – Melting chocolate can be finicky. Any bit of moisture will cause it to seize, which is when melted chocolate all of a sudden becomes stiff. This can happen when you’re using the double-broiler method and a tiny bit of water splashes or any steam gets onto the chocolate. Over-heating can cause chocolate to burn and become grainy. This can happen in the microwave if the power is too high or it’s been heated too long. So just pay attention when you melt your chocolate.
- Why did my souffle not rise? – There are many reasons like over-mixing the batter or the oven wasn’t hot enough. But the most common reason would be the egg whites were not beaten to stiff peaks and therefore not strong enough to give the souffle it’s structure.
- Why did my souffle crack? – It could be due to over-beaten egg whites resulting in a dry cracked souffle or most likely due to over baking.
How to make chocolate souffle in advance:
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.
How to serve chocolate souffle:
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.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: chocolate souffle recipe, easy chocolate souffles