This Chocolate Soufflé Simplified is a dreamy dessert that’s easier to make than you’d think. With its airy, cloud-like texture and rich, velvety chocolate flavor, it’s a showstopper that feels indulgent yet approachable. In just 30 minutes of prep, you’ll create a treat that’s as impressive as it is delicious.
Baking for 18 minutes transforms simple ingredients into a masterpiece with a delicate crust and a molten, gooey center. The aroma of warm chocolate fills your kitchen, promising a dessert that’s both decadent and comforting. Perfect for any occasion, this soufflé is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients for Chocolate Souffle Simplified
- 2 tablespoons all-purpose flour
- 1/4 cup (2oz/57g) sugar, divided (use 2 tablespoons for the base and 2 tablespoons for the egg whites)
- 1/4 teaspoon salt
- 1/2 cup (4floz/115ml) whole milk (substitute with almond milk for a dairy-free option)
- 2 tablespoons butter, plus more for coating ramekins
- 1 cup (6oz/170g) bittersweet chocolate, roughly chopped (use high-quality chocolate for best results)
- 4 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar* (optional, but helps stabilize the egg whites)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Ensure the racks are spaced apart to allow the souffle to rise.
- Prepare the ramekins: Generously butter the inside of 4 ramekins and coat the bottom and sides with sugar. Tap out any excess sugar. This step ensures the souffle rises smoothly.
- Make the base: In a medium saucepan, combine the flour, 2 tablespoons of sugar, and salt. Whisk in the milk until smooth and lump-free. Over medium heat, add the butter and bring to a gentle simmer, whisking until thickened (about 2-3 minutes).
- Add the chocolate: Remove the saucepan from heat and stir in the chopped chocolate until smooth. Let cool slightly.
- Incorporate the yolks and vanilla: Stir in the egg yolks and vanilla extract. Set aside to cool. (Tip: The base can be refrigerated for up to 3 days. Bring to room temperature before proceeding.)
- Whip the egg whites: Using a stand mixer or handheld electric mixer, whip the egg whites and cream of tartar on low speed for 2 minutes, or until bubbles form. Increase the speed to high and gradually add the remaining 2 tablespoons of sugar, 1 tablespoon at a time, until the whites are shiny and doubled in volume.
- Fold in the egg whites: Gently fold one-third of the whipped egg whites into the chocolate mixture until fully incorporated. Gradually fold in the remaining egg whites in two additions until no streaks remain. The mixture should be light and smooth.
- Fill the ramekins: Pour the batter into the prepared ramekins, filling them to the top. Smooth the tops with a spatula if needed.
- Bake: Bake for 16-18 minutes. For the first 80% of the baking time, do not disturb the souffle. During the final minutes, watch for the crown to become nicely browned and set (it should not wobble excessively).
- Serve immediately: Dust with powdered sugar and serve right away for the best texture and presentation.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Chocolate Soufflé with a drizzle of raspberry coulis or a dollop of whipped cream for a delightful contrast. For a touch of indulgence, serve with a side of vanilla bean ice cream that melts into the warm soufflé. A sprinkle of toasted almonds or hazelnuts can add a crunchy twist to this classic dessert.
Timing is Everything: Serving Suggestions
Chocolate Soufflé is best served immediately after baking to enjoy its airy, melt-in-your-mouth texture. Plan your meal so that the soufflé is the grand finale, as it doesn’t wait well. Pair it with a glass of dessert wine or a cup of espresso for a sophisticated touch.
Storing Leftovers? Here’s How
While soufflés are best eaten fresh, you can store the unbaked base (chocolate mixture and egg whites separately) in the fridge for up to 3 days. Bring it to room temperature, gently fold in the egg whites, and bake as directed. Note: Baked soufflés won’t rise as impressively the second time, but they’ll still taste delicious!
Easy Swaps: Recipe Variations
For a decadent twist, replace bittersweet chocolate with dark chocolate or milk chocolate, depending on your preference. You can also infuse the milk with orange zest or cinnamon for a flavored base. Feeling adventurous? Add a splash of liqueur, like Grand Marnier or brandy, to the chocolate mixture.
Time-Saving Tips for Busy Bakers
Prep the batter ahead of time by making the chocolate base and storing it in the fridge. Allow it to come to room temperature before folding in the egg whites. Use a stand mixer to whip the egg whites quickly and efficiently. To save cleanup time, measure your ingredients directly into the saucepan rather than using multiple bowls.
Chocolate Souffle Simplified
Ingredients
- 2 tablespoons all-purpose flour
- 1/4 cup sugar divided
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons butter plus more for coating ramekins
- 1 cup bittersweet chocolate roughly chopped
- 4 egg yolks room temperature
- 1 teaspoon vanilla extract
- 4 egg whites room temperature
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 375°F (190°C). Make sure the racks are not too close together so the souffle can rise up while baking.
- Generously butter the inside of 4 ramekins and coat bottom and sides with sugar. Tap out excess sugar. This step is super important as this means the souffle will glide up with ease during baking.
- Place the flour, 2 tablespoons of sugar and salt in a medium saucepan. Whisk in the milk until smooth and there are no lumps.
- Over medium heat, add the butter and bring to a gentle simmer, whisking until the mixture has thickened about 2 to 3 minutes.
- Remove from the heat and stir (with a spatula) in the chocolate until smooth. Allow cooling slightly.
- Stir in yolks and vanilla. Set aside to cool down. (Note: At this point, the base can be refrigerated for 3 days. Bring to room temperature before folding in the whites).
- Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the egg whites and cream of tartar on low speed for 2 minutes, or until bubbles start to form.
- Turn up the speed to high, and with the mixer running slowly add the remaining 2 tablespoons of sugar, 1 tablespoon at a time until it is all incorporated. The egg whites will double in volume and become shiny.
- Fold one-third of the egg whites into the chocolate mixture until fully incorporated. Gradually fold in remaining egg whites one-third at a time until no streaks of egg whites remain. Mixture should be light and smooth.
- Pour the batter into the prepared ramekins to the top and smooth the top evenly with a spatula if needed.
- Bake for 16 to 18 minutes until puffed and set. Here’s the hard part, this is all about TIMING! First let it bake, undisturbed for at least 80 percent of its cooking time. Then, for the remainder of the cooking time, watch for the crown of the souffle to become nicely browned. It should not wobble too much once ready. Say a prayer and remove it.
- Dust with powdered sugar and serve IMMEDIATELY.
