Name: Chocolate Soufflé
Prep time: 15 min
Cook time: PT-492018H34M43S
Total time: 30 min
Cuisine: French
Ingredients: 4 ounces semi-sweet chocolate, chopped; 2 tablespoons unsalted butter (plus extra for greasing); 3 tablespoons granulated sugar (plus extra for coating ramekins); 3 large eggs, separated; 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract; Pinch of salt; Powdered sugar for dusting (optional)

Jump to Recipe·Leave a Review

I make this Chocolate Soufflé when I want an elegant dessert that feels both impressive and indulgent. It rises beautifully in the oven with a delicate exterior and a rich, airy chocolate center that melts in every bite.

Why You’ll Love This Recipe

I love how this soufflé looks sophisticated but comes together with simple ingredients. The texture is light and airy, yet deeply chocolatey. I also enjoy the dramatic rise in the oven and the moment I serve it fresh and warm. It’s perfect for dinner parties, special occasions, or anytime I want a bakery-style dessert made right in my kitchen. Chocolate Soufflé

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter (plus extra for greasing)
3 tablespoons granulated sugar (plus extra for coating ramekins)
3 large eggs, separated
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Pinch of salt
Powdered sugar for dusting (optional)

Directions

I preheat the oven to 375°F (190°C).
I generously butter two to four ramekins and coat them lightly with granulated sugar, tapping out the excess.
I melt the chopped chocolate and butter together in a heatproof bowl set over simmering water or in short intervals in the microwave, stirring until smooth.
I let the chocolate mixture cool slightly, then stir in the egg yolks, vanilla extract, and salt until fully combined.
In a separate bowl, I beat the egg whites with cream of tartar until soft peaks form.
I gradually add the sugar and continue beating until stiff, glossy peaks form.
I gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it.
I carefully fold in the remaining egg whites until just combined, being careful not to deflate the batter.
I spoon the mixture into the prepared ramekins and smooth the tops. I run my thumb around the inside rim to help the soufflés rise evenly.
I bake for 12–15 minutes, until the soufflés have risen and the tops look set but the centers remain slightly soft.
I serve immediately, dusted with powdered sugar if desired.

Servings and timing

This recipe makes 2 to 4 servings, depending on ramekin size.

Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: about 30 minutes

Variations

I sometimes add a tablespoon of espresso powder to deepen the chocolate flavor. For a hint of warmth, I mix in a pinch of cinnamon or a splash of orange liqueur. When I want an extra indulgent center, I place a small square of chocolate in the middle of each ramekin before baking. I also enjoy serving it with a spoonful of whipped cream or a scoop of vanilla ice cream.

storage/reheating

I prefer serving chocolate soufflé immediately because it begins to deflate within minutes. If I have leftovers, I store them in the refrigerator for up to 1 day. I gently reheat them in a 300°F (150°C) oven for about 5–7 minutes, though the texture will be slightly denser than when freshly baked.

FAQs

Why did my soufflé not rise properly?

I find that underbeating or overmixing the egg whites can prevent a good rise. I make sure to beat them to stiff peaks and fold gently to keep as much air as possible in the batter.

Can I prepare the batter ahead of time?

I sometimes prepare the chocolate base in advance, but I prefer whipping and folding in the egg whites just before baking for the best lift.

What type of chocolate works best?

I usually use good-quality semi-sweet chocolate. Dark chocolate also works well if I prefer a richer, less sweet flavor.

Can I make this recipe dairy-free?

I substitute the butter with a plant-based alternative. The texture may vary slightly, but it still turns out delicious.

How do I know when the soufflé is done?

I look for a well-risen top that appears set while the center still has a slight jiggle. Overbaking can make it dry, so I keep a close eye during the last few minutes.

Conclusion

I find Chocolate Soufflé to be one of the most rewarding desserts to bake. The airy texture and intense chocolate flavor create a beautiful balance that feels luxurious yet simple. Whenever I want to impress or simply treat myself, this is the dessert I love to make.