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Chocolate Soufflé

The Best Chocolate Soufflé You'll Ever Make

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 Serving
Calories 345

Ingredients

  • 1 tbsp / 14 g Unsalted Butter
  • 1 tbsp / 8 g All-purpose flour
  • ½ cup / 118 ml Milk Cold
  • 100 grams Dark chocolate 75% cocoa
  • 1 pinch Salt
  • ½ tsp / 3 ml Vanilla essence
  • 1 medium size Egg yolk
  • 2 medium size Egg whites
  • 3 tbsp / 36 g Granulated Sugar
  • Cocoa powder to Garnish

Instructions

Prepare The Ramekins

  • Generously butter 3 (9cm) ramekins and dust the 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 the oven to 200℃ (400℉).

Make Soufflé Base

  • In a saucepan, melt butter over medium-low heat, add 1 tablespoon of all-purpose 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 a pinch of salt and 1/2 tsp of 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.

Whip Egg Whites

  • In a separate bowl, using an electric mixer, beat the egg whites at medium speed until the mixture is fluffy.
  • Gradually add sugar, 1 tablespoon at a time, beating until whites hold firm peaks form and look glossy.

Combine Mixture

  • Gently whisk one-third of the egg whites into the chocolate mixture to lighten up the mixture. Then gently fold in the remaining whites until just combined.
  • Now spoon the mixture into the 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.

Bake, Serve, and Enjoy!

  • Transfer ramekins to a baking tray and bake them at 200 degrees Celsius or 400 degrees Fahrenheit 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 the oven, and serve the chocolate soufflé immediately.
  • You can also serve this by dusting with cocoa powder, powdered sugar, whipped cream, or a scoop of vanilla ice cream, and enjoy.