The Perfect Chocolate Soufflé Recipe: Light, Airy & Decadent

Chocolate soufflé whispers pure decadence through its cloud-like elegance and rich sensory promise.

Delicate yet dramatic, this classic French dessert redefines ordinary ingredients into an extraordinary culinary experience.

Precision matters when crafting such a temperamental treat that demands respect and skill.

Its magical rising action creates drama right before eager eyes, promising pure indulgence.

Sophisticated yet approachable, chocolate soufflé represents a perfect balance between technical mastery and pure pleasure.

Silky chocolate depths blend with ethereal lightness, making each spoonful a moment of pure gastronomic bliss.

Why You’ll Fall for Chocolate Soufflé

• Craft Delicate Dessert Elegance: This chocolate soufflé transforms simple ingredients into a luxurious, restaurant-worthy treat that feels like pure culinary magic right in your kitchen.
• Master Impressive Technique: The precise method of whisking egg whites and carefully folding them creates a dramatically puffy, cloud-like texture that looks professionally prepared with minimal kitchen skills.
• Indulge Rich Chocolate Bliss: Each spoonful delivers an intense chocolate experience with a light, airy structure that melts dramatically on your tongue, offering decadent flavor without heavy density.
• Quick Gourmet Wow Factor: From start to finish, this dessert comes together in under 30 minutes, making it perfect for surprising dinner guests or creating a spontaneous romantic dessert moment.

What Goes Into a Fluffy Chocolate Soufflé

• Chocolate: Rich, dark chocolate with high cocoa content for deep flavor and smooth texture.
• Butter: Adds richness and helps create a smooth, glossy chocolate base with creamy mouthfeel.

• Egg Yolks: Provide structure, richness, and silky texture to the chocolate base.
• Egg Whites: Essential for creating the signature light and airy soufflé texture.
• Cream of Tartar: Stabilizes egg whites and helps create stronger, more consistent peaks.

• Sugar: Sweetens the soufflé and helps stabilize the egg white foam for better volume.
• Vanilla Extract: Enhances chocolate flavor with subtle aromatic warmth.
• Salt: Balances and deepens the overall flavor profile of the soufflé.

How to Bake the Perfect Chocolate Soufflé

Step 1: Craft Chocolate Base

Melt chocolate and butter using a double boiler or microwave. Stir every 20 seconds until smooth and glossy. Let the mixture cool slightly.

• Chocolate
• Butter

Step 2: Blend Flavor Enhancers

Whisk egg yolks, vanilla extract, and salt into the melted chocolate mixture. Set aside momentarily.

• Egg yolks
• Vanilla extract
• Salt

Step 3: Whip Egg White Cloud

In a separate bowl, beat egg whites with cream of tartar until soft peaks emerge. Gradually incorporate sugar while continuing to beat until stiff peaks form.

• Egg whites
• Cream of tartar
• Sugar

Step 4: Gently Fold Mixtures

Carefully fold beaten egg whites into chocolate mixture in 3 incremental parts to maintain airy texture.

Step 5: Chill and Prepare

Refrigerate batter for 5-10 minutes. Preheat oven to 400°F (204°C).

Step 6: Prepare Ramekins

Grease ramekins with butter and dust lightly with sugar. Shake out excess sugar.

Step 7: Fill Ramekins

Spoon batter into ramekins smoothly. Level tops and create a small channel around each rim.

Step 8: Bake to Perfection

Bake at 375°F (191°C) for 13-14 minutes. Edges should set while centers remain slightly jiggly when gently shaken.

Smart Tips for Mastering Chocolate Soufflé

• Chill Ingredients: Ensure all ingredients are at room temperature before starting to help achieve a smoother, more consistent soufflé texture.
• Precise Egg Whites: Whip egg whites in a clean, dry bowl to avoid deflation and create maximum volume for a perfectly risen soufflé.
• Gentle Folding Technique: Use a spatula to fold egg whites gently and maintain their delicate air bubbles, preventing the soufflé from becoming dense.
• Ramekin Preparation: Coat ramekins thoroughly with butter and sugar to help the soufflé climb evenly and release easily after baking.
• Timing is Key: Serve immediately after baking, as soufflés begin to deflate quickly and lose their impressive height within minutes of leaving the oven.

How to Store and Reheat Chocolate Soufflé Without Losing Its Rise

• Refrigeration: Store leftover soufflés in an airtight container within 2 hours of baking. Wrap each ramekin individually with plastic wrap to prevent moisture loss and absorbing other food odors. Consume refrigerated soufflés within 1-2 days for best quality and taste.
• Reheating: Warm soufflés gently in a preheated 350°F oven for 5-7 minutes. Avoid microwaving, which will deflate the delicate texture and ruin the light, airy structure. Check periodically to prevent overcooking and maintain the soufflé's signature soft center.
• Freezing: While not recommended due to potential texture changes, you can freeze plain soufflés for up to 1 month. Thaw overnight in the refrigerator and reheat carefully in the oven to minimize structural damage.

Best Pairings for Chocolate Soufflé

• Pair with Raspberry Liqueur: The tartness of raspberry liqueur cuts through the rich chocolate, creating a delightful contrast that elevates the soufflé's decadent flavor profile.
• Serve with Vanilla Bean Ice Cream: Cool, creamy vanilla ice cream provides a smooth counterpoint to the warm, airy chocolate soufflé, balancing temperatures and textures perfectly.
• Match with Port Wine: A sweet, full-bodied port wine complements the deep chocolate notes, offering a luxurious drinking experience that enhances the dessert's complexity.
• Accompany with Fresh Berries: Bright, fresh berries like strawberries or raspberries add a light, tangy element that cuts through the richness of the chocolate soufflé, creating a harmonious bite.

Sweet Twists on the Classic Chocolate Soufflé

• Nutty Chocolate Soufflé: Fold in ground almonds or hazelnut flour to the chocolate mixture for a rich, nutty flavor and added texture.
• Orange Chocolate Soufflé: Add orange zest and a splash of orange liqueur to the chocolate base for a citrusy, aromatic variation that brightens the classic dessert.
• Mocha Chocolate Soufflé: Mix in instant espresso powder or strong brewed coffee to the melted chocolate for a deep, complex coffee undertone that complements the chocolate.
• Salted Caramel Chocolate Soufflé: Drizzle caramel sauce and sprinkle sea salt on top of the soufflé just before serving to create a sweet and salty contrast.

Chocolate Souffl Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 20 reviews

• Total Time: 39 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

French chocolate soufflé delivers pure elegance on a dessert plate. Rich chocolate melts into a cloud-like creation that promises delicate indulgence you cannot resist.

---

Ingredients

Scale 1x2x3x

Chocolate Soufflé

Primary Ingredients:

• 4 ounces (113 grams) semi-sweet chocolate bar, coarsely chopped
• 3 large eggs, separated
• 4 tablespoons (60 milliliters) unsalted butter, cut into 4 pieces
• 3 tablespoons (45 grams) granulated sugar

Flavor Enhancers:

• 1 teaspoon (5 milliliters) pure vanilla extract
• ⅛ teaspoon (0.6 grams) salt
• ⅛ teaspoon (0.6 grams) cream of tartar

Ramekin Preparation:

• 1 tablespoon (15 milliliters) unsalted butter, extra soft
• 4 teaspoons (20 grams) granulated sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Establish a double boiler or prepare a microwave-safe bowl, melting unsalted butter and dark chocolate together, stirring every 20 seconds until achieving a glossy, uniform consistency. Allow the mixture to cool for 2-3 minutes.
2. Incorporate large egg yolks, pure vanilla extract, and kosher salt into the slightly cooled chocolate mixture, whisking until thoroughly blended. Set aside at room temperature.
3. Utilize a separate clean mixing bowl to whip egg whites with cream of tartar, using an electric mixer on medium speed until soft, billowy peaks emerge.
4. Gradually introduce granulated sugar into the egg white mixture, continuing to beat until stiff, glossy peaks form that hold their shape distinctly.
5. Gently fold the whipped egg whites into the chocolate base using a silicone spatula, executing the process in three deliberate increments to maintain maximum volume and prevent deflation.
6. Refrigerate the soufflé batter for 7-8 minutes while preheating the oven to 375°F (191°C) and positioning the rack in the center position.
7. Prepare 4-6 ramekins by thoroughly coating interior surfaces with softened unsalted butter, then dusting evenly with fine granulated sugar, tapping out any excess.
8. Distribute the soufflé batter carefully into prepared ramekins, filling approximately 3/4 full and creating a slight indentation around the rim to encourage even rising.
9. Bake for 12-15 minutes, monitoring until edges appear set but centers remain slightly trembling when gently nudged. Serve immediately for optimal texture and presentation.

Notes

• Timing is crucial when making soufflés, so have all ingredients measured and ready before starting.
• Double-checking ingredient temperatures helps ensure a perfectly risen and creamy chocolate soufflé.
• Avoid opening the oven during baking, as sudden temperature changes can cause soufflés to deflate dramatically.
• Serve immediately after baking to capture the magical moment of dramatic puffiness and rich chocolate flavor.
• Room temperature eggs whip more effectively and create better volume for a light, airy texture.
• Greasing ramekins with softened butter and sugar coating helps soufflés climb evenly up the sides during baking.

• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 290 kcal
• Sugar: 18 g
• Sodium: 95 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 150 mg