Learn how to make this Easy Chocolate Soufflé Recipe for a decadent dessert you’ll love. Made with rich chocolate flavor and an airy, fluffy texture, it’s unbelievably dreamy and bakes in just 15 minutes!
What Is Chocolate Soufflé?
A soufflé is a baked egg dish that originated in France in the early Eighteenth century. Existing in many variations, soufflé recipes can be turned into savory meals using cheese, veggies, and meat. Or, they can be prepared as sweet desserts with berries or chocolate aas in this chocolate soufflé recipe!
What Does It Taste Like?
Heaven. Seriously, if you’ve never had a chocolate soufflé, prepare for your entire life to be changed! They’re made with a rich chocolate flavor and a light and airy texture that basically melts in your mouth as you eat it. However, as you dig deeper and reach the center of the dessert, the texture becomes slighlty creamier and more custard-like, meaning it is even more indulgent. We’re drooling just thinking about it!
What Is Chocolate Souffle Made Of?
As mentioned, soufflés can be made with a wide variety of ingredients. However, for this recipe we kept things simple and sweet! Here’s everything you’ll need:
- Chocolate – We prefer to use dark chocolate for an extra decadent flavor, but any chocolate will do. Just make sure it’s a high-quality option such as Lindt or Ghiradelli!
- Butter – This adds extra rich flavor.
- Heavy Cream – Used to create a fluffy, creamy filling.
- Eggs – Egg yolks are added to the chocolate mixture for a smooth, bold flavor. Meanwhile, the egg whites are beaten to fluffy stiff peaks and used to create the airy texture we look for in soufflés.
- Sugar – Regular granulated sugar helps sweeten the dish.
- Salt – Incorporated to enhance the sweet ingredients.
- Vanilla Extract – Use pure vanilla extract for a bold chocolate soufflé.
- Espresso Powder – Contrary to popular belief, espresso powder does not create a coffee-flavored soufflé. Instead, it helps enhance the chocolate for a drool-worthy dessert.
How to Make This Easy Chocolate Souffle Recipe
One common misconception is that chocolate soufflé recipes are super hard to make. However, our version is super simple and bakes in 15 minutes or less! Here’s what to do:
- Melt the Chocolate. Melt the chocolate, butter, and heavy cream in the microwave in increments of 30 seconds, stirring in between.
- Whisk. Add the egg yolks, espresso powder, vanilla extract, and salt to the chocolate mixture, and whisk to combine.
- Beat. In a separate bowl, use a hand mixer or stand mixer to beat the egg whites until soft peaks form. Then, slowly add in the sugar, beating continuously until stiff peaks form.
- Fold. Gently fold half of the egg white mixture into the bowl with the chocolate. Once combined, add the remaining egg whites, and fold again, being careful so as not to deflate the ingredients.
- Bake. Generously butter and sugar your ramekins. Then, fill them with the chocolate soufflé mixture, and flatten the tops. Bake for 12-15 minutes. Then, add a dollop of whipped cream, sprinkle powdered sugar on top, and dig in!
Tips for Sucess
We made this chocolate soufflé recipe as simple as possible. However, there are a few important tips that will ensure it turns out perfect every time you bake.
Don’t Overmix. Take extra care to fold the ingredients together until they are just combined. Continuing to mix will deflate your chocolate soufflé!
Chill the Batter. Technically not crucial, chilling the batter in the fridge while the oven preheats can help it thicken and rise taller in the oven.
Adjust the Baking Time. If you prefer a molten center, bake your soufflé for 12 minutes. Or, if you prefer a more cooked, cake-like center, leave it in the oven for 15 minutes instead.
Don’t Poke Holes! Unlike other desserts such as brownies or cake, you do not want to poke a hole in your chocolate soufflé to check that it is done. This will cause it to deflate!
We love to top our soufflé with whipped cream and powdered sugar, but the options are endless! For an extra fancy dessert perfect for date night or the holidays, try finishing your chocolate soufflé off with toppings like chocolate sauce, caramel sauce, fresh berries, chocolate shavings, or creme anglaise!
Make Ahead Options
This chocolate soufflé recipe is best enjoyed right away as it tends to deflate as it sits. However, if you want to prepare it in advance, you can create the batter, pour it into the ramekins, and store it covered in the fridge for up to 2 days. Then, bake it as usual, adding a minute or so to the baking time if needed.
We do not recommend freezing either unbaked or baked chocolate soufflés as they will not thaw well.
Why Did My Chocolate Souffle Fall?
There are several common reasons why your chocolate soufflé might fall.
- Underwhipped Egg Whites. Make sure you take your time, and whip your egg whites until they form stiff peaks.
- Overmixed Batter. Gently fold the ingredients together until they are just combined, be careful to maintain the fluffy texture.
- Too Much Air. Try your best to check on your soufflé as little as possible while it bakes. The frequent airflow from continuously opening the oven can cause the dessert to deflate.
- Waiting Too Long to Serve. Once baked, chocolate soufflé begins to fall within minutes. So, be sure to have your toppings ready to go, and serve right away! Don’t stress too much, though. Even if it begins to collapse, it’ll still taste great!
More Chocolate Desserts
Love chocolate as much as we do? You won’t want to miss out on these showstopping desserts!
- Ferrero Rocher Stuffed Mug Cake
- Chocolate Mousse (Egg-Free Recipe)
- Cookies ‘n Cream Double Chocolate Chunk Cookies
- 7 ounces dark chocolate (roughly chopped)
- 1 Tablespoon unsalted butter
- 2 Tablespoons heavy cream
- 3 egg yolks (room temperature)
- 5 egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 Tablespoon espresso powder
- Preheat the oven to 400° F.
- In a large microwave safe bowl, add the chocolate, butter, and heavy cream. Melt in the microwave in 30-second increments until completely melted, stirring in between.
- Add the egg yolks, espresso powder, vanilla extract, and salt to the bowl. Whisk until just combined. Set aside.
- In a second large bowl, add the egg whites. Use a hand mixer or stand mixer to beat until soft peaks form. Gradually add the sugar, beating continuously. Continue to mix 3-5 minutes or until stiff peaks form.
- Gently fold half of the egg whites into the chocolate mixture. Once well incorporated, repeat with the remaining egg whites. Make sure not to beat and to use a gentle folding method. Do not overmix, or the soufflé will deflate!
- Butter and sugar the ramekins. Fill each ramekin to the top. Flatten the top, and run a thumb around the rim to ensure it is clean.
- Bake for 12-15 minutes* Do not poke to check for doneness. Otherwise, the soufflé will deflate. Top with fresh whipped cream and a dusting of powdered sugar, if desired. Serve immediately.