This White Chocolate Soufflé with Raspberry Sauce is a showstopper dessert that’s surprisingly simple to make. In just 43 minutes, you can create a light, airy soufflé with a rich, velvety center that melts in your mouth.
The delicate sweetness of white chocolate pairs perfectly with the tangy, vibrant raspberry sauce, creating a balance of flavors that’s simply irresistible. Each bite offers a contrast of textures—crisp on the outside, soft and creamy within—that will leave your guests in awe.
Perfect for impressing at dinner parties or treating yourself, this dessert feels indulgent yet approachable. The prep time is only 30 minutes, and the soufflé bakes in 13, making it ideal for last-minute cravings.
The combination of warm, fluffy soufflé and cool, fruity sauce is a sensory delight, blending sweetness and tartness in every spoonful. It’s a dessert that’s as beautiful to look at as it is to savor.
Ingredients for White Chocolate Soufflé with Raspberry Sauce
- Raspberry Sauce:
- 2 cups (10 oz/284 g) raspberries (fresh or defrosted frozen berries)
- 4-5 tablespoons granulated sugar (adjust to taste)
- Preparing the Ramekins:
- 1 tablespoon (½ oz/14 g) butter, softened
- 2-3 tablespoons granulated sugar
- White Chocolate Soufflé:
- 1 cup (5 oz/142 g) white chocolate, finely chopped
- ⅓ cup (2½ oz/71 g) granulated sugar
- ⅓ cup (1½ oz/43 g) all-purpose flour
- ¼ teaspoon salt
- 6 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 3 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar, for serving
Step-by-Step Instructions
- Make the Raspberry Sauce:
- Place the raspberries and 4 tablespoons of sugar in a blender and puree until smooth.
- Strain the puree through a fine sieve over a bowl, pressing down to extract the fruit and juice. Discard the seeds. Taste and add more sugar if needed. Cover and refrigerate until ready to use.
- Prepare the Ramekins:
- Preheat the oven to 375°F (190°C).
- Thoroughly butter the bottom and sides of four 6 oz (180 ml) ramekins. Coat with granulated sugar, tapping out any excess. Place on a baking sheet and set aside.
- Melt the White Chocolate:
- Melt the white chocolate over a double boiler. Set aside to cool without stirring.
- Mix Dry Ingredients:
- In a small bowl, whisk together the sugar, flour, and salt. Set aside.
- Whip the Egg Whites:
- In a stand mixer or large bowl, whip the egg whites and cream of tartar on high speed until soft peaks form.
- Lower the speed and gradually add the flour mixture, one spoon at a time, until the mixture is glossy and stiff peaks form. Remove from the mixer.
- Combine Chocolate and Egg Yolks:
- Whisk the egg yolks and vanilla extract into the cooled white chocolate until smooth.
- Fold in Egg Whites:
- Gently fold ⅓ of the egg white mixture into the chocolate mixture until mostly combined. Fold in the remaining egg whites until evenly mixed.
- Fill the Ramekins:
- Spoon the soufflé batter into the prepared ramekins, filling them flush with the top. Smooth the tops with a knife or offset spatula.
- Run your thumb and index finger around the rim of each ramekin to separate the batter from the edge. This helps the soufflé rise evenly.
- Bake the Soufflés:
- Bake for 13-14 minutes, until the soufflés have risen and the tops are lightly golden brown.
- Serve Immediately:
- Carefully remove from the oven, dust with powdered sugar, and serve immediately with the chilled raspberry sauce poured over top.
Perfect Pairings: Sauce and Topping Ideas
While the raspberry sauce is a classic match for this white chocolate soufflé, you can experiment with other flavors. Try a drizzle of caramel sauce or a dollop of whipped cream for a richer experience. For a tangy twist, a passion fruit coulis or lemon curd can add a refreshing contrast to the sweetness of the soufflé.
Serve It Right: Presentation Tips
For an elegant touch, dust the soufflés with powdered sugar just before serving and garnish with a few fresh raspberries or a sprig of mint. Serve the raspberry sauce in a small pitcher on the side, allowing guests to pour it over their soufflé. Pair with a glass of sparkling wine or dessert wine for a truly indulgent experience.
Time-Saving Hacks for Busy Bakers
To save time, prepare the raspberry sauce a day ahead and store it in the fridge. You can also measure and chop all your ingredients before starting. If you’re short on ramekins, use oven-safe teacups or small bowls as a creative alternative. Just ensure they’re well-buttered and sugared for easy release.
Storage and Reheating: Keep It Fresh
Soufflés are best enjoyed fresh out of the oven, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes. Note that they won’t rise as much the second time, but they’ll still taste delicious!
Common Questions Answered
Can I use milk chocolate instead of white chocolate? Absolutely! Milk chocolate will give a richer flavor, but adjust the sugar slightly to balance the sweetness.
What if I don’t have cream of tartar? You can substitute it with a few drops of lemon juice to stabilize the egg whites. Can I freeze the soufflés? It’s not recommended, as the texture may change upon thawing and reheating.
White Chocolate Soufflé with Raspberry Sauce
Ingredients
Raspberry Sauce
- 2 cups raspberries, fresh or defrosted frozen berries
- 4-5 tablespoons granulated sugar
Preparing the Ramekins
- 1 tablespoon butter, softened
- 2-3 tablespoons granulated sugar
White Chocolate Souffle
- 1 cup white chocolate, finely chopped
- ⅓ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 6 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 3 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar, for serving
Instructions
- Make the Raspberry Sauce
- Place the raspberries and 4 tablespoons of sugar in a blender and puree.
- Strain the puree through a fine sieve over a bowl, pushing down on the berries to extract the fruit and juice. Discard the seeds and taste for sweetness. Cover and place in the fridge until needed.
- Make the Souffles
- Preheat the oven to 375°F (190°C).
- Thoroughly butter the bottom and sides of around four 6oz (180ml) ramekins with butter, and then coat with granulated sugar. Place on a baking sheet and set aside.
- Melt the white chocolate over a double boiler, and set aside to cool. Try not to stir it, just let it melt.
- While the chocolate is cooling, in a small bowl whisk together the sugar, flour and salt. Set aside.
- Place the egg whites and cream of tartar in a stand mixer or large bowl, and whip on high speed until it can hold soft peaks.
- Lower the speed, and continue whipping the egg whites while you add the flour mixture, one spoon at a time, until glossy, and it has stiffened. Remove from the mixer.
- Whisk the egg yolks and vanilla extract into the cooled white chocolate until smooth.
- With a metal spoon, gently fold in ⅓ of the egg whites mixture into the chocolate mixture until mostly combined, then fold in the remaining egg whites until evenly mixed.
- Fill the souffle batter flush with the top of the ramekins, using a knife or offset spatula to smooth the top.
- Using your thumb and index finger, pinch the edge of one of the ramekins and run your pinched fingers around the rim of the ramekin to separate the batter from the top edge of the ramekin. Repeat with the other ramekins. (Doing this will help the souffle rise.)
- Return the ramekins to the baking sheet and bake for roughly 13-14 minutes, until the souffles have risen and the tops are a light golden brown.
- Carefully remove from the oven, dust with powdered sugar and serve immediately with the raspberry sauce poured over top.
