Easy Chocolate Souffle Recipe

Have you ever felt like indulging in something that’s both cozy and impressively gourmet? Well, today’s the day we take a dive into the decadent world of homemade chocolate soufflés—because why not elevate a quiet evening into a deliciously indulgent affair?

I love the way this easy chocolate soufflé merges rich, bittersweet chocolate with just a hint of vanilla. The creamy base made with whole milk and butter has a luscious texture, yet the soufflé rises, thanks to the whipped egg whites.

A dusting of powdered sugar finishes it beautifully.

Easy Chocolate Souffle Recipe Ingredients

• Whole Milk: Adds moisture and rich flavor; provides calcium and protein.
• Bittersweet Chocolate: The chocolatey foundation; offers antioxidants and deep flavor.
• Eggs: Essential for structure; egg whites help the souffle rise.
• Granulated Sugar: Adds sweetness and helps stabilize egg whites.
• All-Purpose Flour: Thickens the base; provides structure.
• Unsalted Butter: Adds richness and improves texture.

Easy Chocolate Souffle Recipe Ingredient Quantities

• 1/2 cup (120 ml) whole milk
• 2 tablespoons (30 g) unsalted butter
• 2 tablespoons (16 g) all-purpose flour
• 1/4 teaspoon salt
• 4 ounces (113 g) bittersweet chocolate, chopped
• 3 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup (100 g) granulated sugar, divided
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

How to Make this Easy Chocolate Souffle Recipe

1. Heat your oven to 375°F (190°C) and ready the ramekins by greasing them with butter and adding sugar. Make sure to shake them out so that excess sugar doesn’t make its way into your soufflé.

2. In a small saucepan, warm the milk over medium heat until it begins to simmer.

3. In another saucepan, over medium heat, melt the butter. Stir in the flour and salt, and continue cooking until the mixture has thickened to the consistency of a paste.

4. Slowly incorporate the hot milk into the paste, whisking all the while to ensure the mixture remains smooth and free of lumps. Once nicely thickened, remove from the heat, and using the same loving method, stir in the chopped chocolate until it has melted and the mixture is smooth once again.

5. In a small bowl, whip the egg yolks, and then gradually mix them into the chocolate mixture until well combined. Stir in the vanilla extract.

6. In a big bowl, with a large electric mixer, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add 1/4 cup (50 g) of granulated sugar, beating on high speed until the meringue is very stiff and glossy.

7. Gently incorporate one-third of the egg white mixture into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites until no streaks are visible.

8. Separate the souffle batter into equal parts and fill the prepared ramekins to the brim. Use a small offset spatula to smooth the tops of the souffles.

9. Position the ramekins on a sheet pan and bake for 12–15 minutes. The souffles should be puffed up and a soft top that looks somewhat set, yet still might jiggle a bit when you pull them out of the oven. They should be done when those conditions are met.

10. If desired, dust with powdered sugar, and serve immediately.

Easy Chocolate Souffle Recipe Equipment Needed

1. Oven
2. Ramekins
3. Small saucepan
4. Medium saucepan
5. Whisk
6. Small bowl
7. Large mixing bowl
8. Electric mixer
9. Measuring cups and spoons
10. Offset spatula
11. Sheet pan

FAQ

• Can I use a different type of chocolate?You may use semi-sweet or dark chocolate, but the soufflé may be sweeter or more intense in flavor. Adjust the sugar to taste if needed.
• Can I make the soufflé ahead of time?The soufflés should be baked just before serving for the absolute best texture.

  But you can hold the prepared batter in the fridge for up to a few hours and still be in the realm of safe cooking and food enjoyment.

  If you do this, though, definitely bring the batter back to room temperature before putting the soufflés in the oven.

• How do I know when the soufflé is done?The soufflé finishes cooking when it has puffed up and has a slight jiggle in the center. It should be firm around the edges and a bit soft and, you know, soufflé-like in the middle.
• What is the purpose of the cream of tartar?Stabilizing the beaten egg whites is what the cream of tartar does. When it is mixed with the egg whites, and the egg whites are beaten to the proper stiffness, they will hold their shape—almost like a cloud in the chocolate mixture. And with the cloud in it, the soufflé will rise as high and be as fluffy as it can be. That’s what I think.
• Can I omit the powdered sugar dusting?Indeed, the powdered sugar is an optional ingredient and serves mostly as a decorative element, rather than a flavoring one. You could skip it altogether or use cocoa powder instead, which would give a much less sweet finish.
• How can I prevent the soufflé from collapsing?Serve right after baking and don’t open the oven door while the soufflé is baking. Sudden temperature changes can cause it to deflate.

Easy Chocolate Souffle Recipe Substitutions and Variations

Whole milk: Use 1/2 cup (120 ml) of almond milk or other plant-based milk.
Butter, unsalted: Use an equal amount of margarine or coconut oil.
Any kind of flour: Use the same measurement of cornstarch or a gluten-free flour blend.
To replace bittersweet chocolate, use the same amount of semi-sweet chocolate.
Coconut sugar (100 g): Substitute for granulated sugar with 1/2 cup of coconut sugar or an equivalent sugar substitute.

Pro Tips

1. Prepare the Ramekins Correctly For an even rise, ensure each ramekin is thoroughly coated with butter and then dusted with sugar. The sugar creates a textured surface for the soufflé to climb, providing a better rise.

2. Control the Heat for the Chocolate Mix When adding the hot milk to the butter-flour mixture, do it gradually and whisk continuously. This will help prevent lumps from forming, ensuring a smooth base for your soufflé.

3. Stabilize the Egg Whites Adding cream of tartar when beating the egg whites is crucial, as it stabilizes them. Ensure they reach stiff, glossy peaks to maintain structure when combined with the chocolate mixture.

4. Fold Gently When incorporating the whipped egg whites into the chocolate mixture, fold gently using a spatula. This helps retain the air you’ve beaten into the whites, which is essential for the soufflé to rise properly.

5. Serve Immediately Soufflés are known for their impressive rise and soft texture. They will start to deflate shortly after being removed from the oven, so serve them as soon as they are baked for maximum impact.