A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert.
Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish.
These individual-serving chocolate soufflés are dark and intense in flavor, yet with a light and not too sweet custardy texture are the perfect dessert for any special occasion. Make sure to use good quality dark chocolate in order to get that intense chocolate flavor, but if you prefer not too intense and slightly sweeter soufflé you can also use semisweet or milk chocolate for the recipe.
For maximum satisfaction always serve a soufflé straight from the oven and a scoop of vanilla ice cream on top can be a great accompaniment.
Recipe Card
The Best Chocolate Soufflé You’ll Ever Make
Ingredients
- 1 tbsp / 14.79 g Butter
- 1 tbsp / 14.79 g All-purpose flour
- ½ cup / 118.29 ml Milk (Cold)
- 100 grams / 100 grams Dark chocolate (75% cocoa)
- 1 pinch / 1 pinch Salt
- ½ tsp / 2.46 ml Vanilla essence
- 1 medium size / 1 medium size Egg yolk
- 2 medium size / 2 medium size Egg whites
- 3 tbsp / 44.36 g Sugar
- Cocoa powder to serve
Instructions
- Generously butter 3 (9cm) ramekins and dust bottom and sides thoroughly with sugar, making sure sugar is covering all the butter inside the dish. Tap out the excess sugar. Set aside.
- Preheat your oven to 200℃ (400℉).
- In a saucepan melt butter over medium-low heat, add in the flour and whisk for about 1 minute until combined. Add in the milk and whisk until the mixture smooths out and thickens up slightly.
- Take it off the heat and pour it over the chocolate. Add in salt and vanilla essence, whisk until the chocolate completely melts and combined. Let cool only slightly (it should still be warm), then whisk in the egg yolk.
- In a separate bowl, using an electric mixer beat egg whites at medium speed until the mixture is fluffy. Add sugar, 1 tablespoon at a time, beating until whites hold firm peaks and look glossy.
- Gently whisk one-third of the egg whites into the chocolate mixture to lighten up the mixture. Then fold in the remaining whites until just combined. Now spoon the mixture into prepared ramekins. Rub your thumb around the inside of the rim to create about a ¼-inch space between the dish and the soufflé mixture. This will help the soufflé to rise straight.
- Transfer ramekins into a baking tray and bake until the soufflés are well risen and the tops are touched with brown, about 12 to 15 minutes (bake it a little more for a firmer soufflé). Remove from oven, dust with cocoa powder and serve immediately.
44 comments
4.0z
I tried it ! and we loved it , thanks for the recipe.
Is salted butter ok? also mine was well risen when i took it from the oven and it became flat after about half an hour.. is it normal?
Yes it’s normal.
Can I make this in microwave ovrn? If so, what should the temperature settings be?
Country in Lockdown so desserts needed to lift the spirits. This was delicious!
How big are the Ramekins?
4.0z
I did it, and it was delicious! Me and my family loved it. I used chocolate with cocoa 43% and the same amount of sugar (3 tbsp) and it wasn’t sugary. The texture was so “fluffy”?!! it kinda melts in your mouth (Sorry if my english is bad). I left it in the oven for 14 minutes, and it was more like a soufle texture than a more liquid texture inside. It says 118ml of milk I put a little more until achieved the texture I saw in the video maybe 130/140ml not sure…
MY SUGGESTION: eat with vanilla ice cream bowl!
This was my first ever attempt at making a souffle, and it worked perfectly! Great recipe, and very easy to follow. Make sure the tops are perfectly level so that they rise straight.
Is it okay if I make these in advance, then put them in the fridge and bake them when I want to eat them? Will the batter be affected in any way?
this works really well! it’s delicious and i usually have it set for 5-7 mins after it comes out of the oven. i also make a hole in the center of it and pour Crème Anglaise in it 🙂 one thing is that i have many times done is making it in the afternoon and baking it in the oven at night and its perfectly fine – the only thing is you need to cover them or else they will dry out before you bake it. hope this helps 🙂
Can I use salted butter instead of unsalted? What will happen to souffle?
Very essay recipe to follow. They were a successful when made. Now my husband wants me to make it in bulk for the entire fam. With this recipe I just made 3. My challenge is to double the recipe ingredients to make more. thank you.
My batter, the chocolate one is so thin, and I have been mixing it for a while now, why is this?
Mine also went thin… But final product was fine
I don’t have remikens can I use anything else… Like a mug or something?
Yes, you can, But make sure that the mug is heat resistance.
Yeah
this recipe is amazing and easy! is there any problem if i use milk chocolate instead of dark chocolate?
Should be ok.
Thanks for that perfect deserve
Is your ramekins 4oz or more?
What can I use as an alternate for the ramekins?
This was my first ever attempt at making a souffle, and it worked perfectly! Great recipe, and very easy to follow. Make sure the tops are perfectly level so that they rise straight.
Can you use smaller ramekins? Probably reduce cooking time, I’d imagine.
Yeah, it won’t taste as good. Milk chocolate is super mild and will be diluted by the rest of the ingredients.