This Easy Chocolate Souffle Recipe has a rich chocolate flavor and a soft, airy texture. Ready in less than 30 minutes, it’s an impressive dessert fancy enough for formal gatherings and easy enough for a weekday treat!
Table of Contents
- What Is a Soufflé?
- Ingredients You Need
- Step-By-Step Instructions
- Tips for the Best Chocolate Souffle Recipe
- Why Did My Chocolate Soufflé Fall?
- The Best Dish to Use
- Topping Suggestions
- Serve Quickly!
- Make Ahead Options
- Common Questions About This Easy Chocolate Souffle Recipe
- More Chocolate Desserts
- Chocolate Soufflé Recipe
What Is a Soufflé?
Soufflés are a French recipe attributed to an early 1700s French cook, Vincent de la Chappelle. They are an indulgent recipe that are made with a base of eggs and sugar that are combined with whipped egg whites and other ingredients, depending on the flavor.
The egg whites cause the souffle to rise as it bakes, becoming tall and airy. Existing in many varieties, souffllé recipes can be served as a savory main course or as a rich dessert like this easy chocolate souffle recipe!
What is the Difference Between Chocolate Mousse and Souffle?
Both chocolate mousse and chocolate souffles are light, airy chocolate desserts that contain eggs. However, a mousse is a custard-based recipe, containing milk or cream and is served cold.
Meanwhile, a chocolate soufflé recipe contains fewer ingredients, consisting of primarily eggs, sugar, and egg whites. Once baked, the recipe is served hot.
Ingredients You 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 – Unsalted is best. However, if salted butter is what you have on hand, adjust the amount of extra salt included.
- Heavy Cream – Used to create a fluffy, creamy filling.
- Large 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 easy chocolate souffle recipe. Instead, it helps enhance the chocolate for a drool-worthy dessert.
This easy chocolate souffle recipe isn’t quite traditional, but it does have minimal prep time and cook time! You get all the decadent flavor you love with half the work.
- Melt the chocolate. In a large microwave-safe bowl, add the chocolate, butter, and heavy cream. Melt in 30-second increments, stirring in between.
- Whisk. Add the egg yolks, espresso, vanilla extract, and salt to the bowl. Whisk until just combined.
- Beat the egg whites. Add the egg whites to a separate large bowl, and use a hand mixer or stand mixer to beat until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form.
- Combine. Gently fold half of the whites into the chocolate mixture. Once the ingredients are well incorporated, add the remaining egg whites, and fold again.
- Bake. Grease your ramekins, and fill them to the top. Flatten the top, and clean the rim. Transfer the chocolate souffles into a preheated oven, and bake until they’re tall and puffy.
- Serve. Garnish your chocolate soufflés with whipped cream and a dusting of powdered sugar, and enjoy warm!
Tips for the Best Chocolate Souffle Recipe
- Don’t overmix. Take extra care to fold the ingredients together until they are just combined. Continuing to mix will deflate your chocolate soufflé!
- Keep the egg whites clean. Make sure your bowl for the egg whites is completely dry and does not contain any other ingredients, particularly egg yolk pieces or any kind of oil or fat. Otherwise, your egg whites won’t whip up and become fluffy and stiff.
- Run your thumb around the ramekin. Once the batter is poured into the ramekins, gently run your thumb around the rim. This helps create a well, forcing the souffle batter up as it bakes.
- 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.
- Prepare the ramekins. Grease the bottom and edges of the ramekins well in an upward motion to encourage the souffles to rise. And don’t forget to coat the inside with sugar, too!
- 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!
Why Did My Chocolate Soufflé Fall?
- Under-whipped egg whites. Don’t rush this process! You want your egg whites to be stiff and fluffy.
- Overmixed batter. Be careful to combine the ingredients just until they’re smooth. Continuing to mix will just deflate the egg whites and your soufflé.
- Continuously opening the oven. You’ll have to check on your souffles at some point. However, you want to do so as few times as possible. The constant temperature changes of an opening and closing oven will cause your dessert to fall.
- Waiting too long to serve. This easy chocolate souffle recipe is best served right away because it begins to fall within minutes! The longer you wait, the more your dessert will fall and the denser the consistency will be.
The Best Dish to Use
For this recipe, we use 12 ounce ramekins, but you could also use 6-ounce ramekins or a large ramekin or oval baking dish. No matter what you use, you’ll want to fill the batter just to the top.
Then, be sure to run your thumb around the age, and bake just until the batter is fluffy and set. Adjust the baking time as needed, depending on what you use.
- Whipped Cream
- Powdered Sugar
- Caramel Sauce
- Chocolate Sauce
- Fresh Berries
- Crème Anglaise
- Vanilla Ice Cream
This easy chocolate soufflé recipe begins to fall almost immediately. So, have your toppings ready to go, and serve the desserts immediately for the best taste and texture!
Make Ahead Options
You can prepare the chocolate soufflé batter up to two days in advance. Simply combine the ingredients, and transfer them to the ramekins.
Then, cover the dishes, and transfer them to the fridge. When you’re ready to serve, bake as usual, adding a few minutes as needed.
We do not recommend freezing baked or unbaked chocolate soufflés as they do not thaw well!
Common Questions About This Easy Chocolate Souffle Recipe
Hot! This easy chocolate soufflé recipe should be enjoyed straight out of the oven while it’s warm. The more it cools, the more it deflates.
Yes, you’ll know your soufflé is overcooked if it begins to deflate in the oven. Remove it as soon as it is tall and fluffy.
Some chocolate souffle recipes contain cream of tartar, because it acts as a stabilizer, helping the egg whites puff up and hold their shape.
More Chocolate Desserts
- Hazelnut Chocolate Lava Cake Recipe
- Chocolate Hazelnut Skillet Brownie
- Chocolate Pots De Creme
- Five Ingredient Oreo Mousse
- 7 ounces dark chocolate roughly chopped
- 1 Tablespoon unsalted butter
- 2 Tablespoons heavy cream
- 3 egg yolks room temperature
- 1 Tablespoon espresso powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 egg whites
- 1/2 cup granulated sugar
- Preheat the oven to 400 degrees Fahrenheit.
- 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.7 ounces dark chocolate, 1 Tablespoon unsalted butter, 2 Tablespoons heavy cream
- Add the egg yolks, espresso powder, vanilla extract, and salt to the bowl. Whisk until just combined. Set aside.3 egg yolks, 1 teaspoon vanilla extract, 1 Tablespoon espresso powder, 1/2 teaspoon salt
- 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.5 egg whites, 1/2 cup granulated sugar
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.