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
Thank you for the recipe! First time making a soufflé and it was such a joy to make and eat. It turned out very light. I took the soufflés out at 13 min but I think I’ll leave it in for the full 15 min to firm it up a bit more. Perfect dessert to impress a date.
I have a 7 oz ramekin – can i use that? Should i fill up two instead of 3 and change the cooking time?
Yes you should they will probably take longer though since there is more batter per ramekin
15 minute cooking was too much for me. Next time i will settle with 9-10 minutes
I made it with cocoa powder instead of chocolate cause I didn’t have any, it came out great! I should’ve added more sugar because it was a bit bitter (I used unsweetened cocoa powder) but it was still really good, it’s my go-to recipe now
Hey! How do I make this eggless?
A soufflé is an egg based dish so I don’t think you can make it eggles
Very tasty I tried this one
Hi, I have a question about cocoa 75% recipe. If I would not be find a couverture chocolate 75% nutrition, I would like make a 75% less than any couverture chocolate it’s possible ? because I have looked at the couverture chocolate but I have couldn’t find it especially 75% one. It was strange really. I have found 70% couverture chocolate but I have calculated If I buy this one it’s would be correct or not ? I couldn’t any decision. Your recipe have a dark chocolate actually souffle’s have a usually couverture chocolate. Some of people use the dark chocolate but couverture chocolate correct one and correct chocolate in the world.
I made it 3 weeks a go and it was yum and delicious all my family likes it , thank you so so much , it will be recipe for life
Is there any way I could subscribe to your newsletter?
Can I use truffle chocolates instead of dark?