Chocolate Souffle Recipe

This post is heavily detailed to teach beginner bakers how to make fluffy, yet rich 7 ingredient chocolate soufflé. If you’re already a pro, you can scroll right down to the recipe. But for best success, I recommend reading all of my tips and explanations, as well as reviewing the video tutorial and step-by-step photos.

Along with creme brûlée, chocolate souffle is one of the most raved about, luxurious French desserts. But here’s the thing that most beginner bakers don’t realize: it sounds a lot more intimidating than it actually is. Trust me, I was a ball of nerves when I first attempted soufflé in a French dessert class 3 years ago. It’s where I learned to bake choux pastry, too. Once I got started on both, I realized I was perfectly capable– and you are too. In fact, many are surprised to learn that you only need 7 basic ingredients for chocolate soufflé and the entire process is about 45 minutes start to finish. (If that!)

I’m going to walk you through each step so you feel confident when it’s your turn.

Chocolate Soufflé

Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.

Prep: 30min

Total: 45min

Yield: 6

Ingredients:

• 4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
• 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
• 3 large eggs, separated*
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 3 Tablespoons (38g) granulated sugar
• 1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
• 4 teaspoons (16g) granulated sugar

Instruction:

1. Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
2. Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
3. In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
4. Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.
5. Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
6. Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
7. Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
8. Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
9. Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
10. Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.

Easy Chocolate Souffle Recipe

FAQ

What is the secret to a good soufflé?

• Get some air. …
• Metal bowls are best. …
• Use the right soufflé dish. …
• Room temperature eggs will get the best results. …
• Use cream of tartar. …
• Use parmesan and breadcrumbs. …
• Cook the soufflé on a baking sheet at the bottom of the oven. …
• As tempting as it might be, avoid opening the oven door.

How do you make a Gordon Ramsay chocolate soufflé?

1. Take four 200ml soufflé dishes and brush them completely with softened butter. …
2. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round. …
3. Pour the milk and cream into a pan and bring just to the boil. …
4. Gradually stir hot chocolate mix into paste.

Is chocolate soufflé hard to make?

What is the hardest part of making soufflé?