Name: Chocolate Soufflé Recipe
Prep time: 15 min
Cook time: PT-492094H29M20S
Total time: PT-492094H29M20S
Cuisine: French
Ingredients: 4 tablespoons unsalted butter (plus more for greasing); 5 ounces baking chocolate; 4 large egg yolks (room temperature); 1 teaspoon vanilla extract; Pinch of salt; 4 large egg whites (room temperature); ¼ cup granulated sugar; ¼ teaspoon cream of tartar; Powdered sugar (for dusting)

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Introduction

This classic chocolate souffle is a light, airy dessert that delivers rich, intense chocolate flavor with every bite. Perfect for special occasions or an elegant finish to any meal, this recipe yields perfectly risen and decadent souffles.

The image shows four white ramekins filled with chocolate soufflé, each soufflé having a smooth, slightly cracked top with a rich dark brown color. The soufflés are dusted lightly with powdered sugar, adding a soft white contrast. The ramekins are placed on a white marbled surface, with the photo taken closely from above, capturing the texture of the airy chocolate inside each ramekin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter (plus more for greasing)
5 ounces baking chocolate
4 large eggs (separated at room temperature)
¼ cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
¼ teaspoon cream of tartar
Powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 375°F. Generously butter four 6-ounce ramekins to prevent sticking and help the souffle rise evenly.
Step 2: Place the butter and baking chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring after each, until fully melted and smooth.
Step 3: Using an electric mixer, whisk the egg yolks, vanilla extract, and a pinch of salt into the melted chocolate mixture until well combined. Set aside.
Step 4: Clean the mixer beaters thoroughly. In a separate clean bowl, beat the egg whites and cream of tartar until soft peaks form, about 2 minutes. Continue beating while gradually adding the granulated sugar until stiff, glossy peaks form.
Step 5: Gently fold the whipped egg whites into the chocolate mixture in small portions. Use a careful folding motion to keep as much air as possible in the mixture.
Step 6: Divide the batter evenly among the prepared ramekins. Bake for 13 to 15 minutes, or until the centers are just set and the souffles have risen beautifully. Dust with powdered sugar before serving.

Tips & Variations

For extra flavor, add a teaspoon of espresso powder to the melted chocolate mixture to deepen the chocolate taste.
Use room temperature eggs to ensure the egg whites whip properly and give maximum volume.
If you don’t have cream of tartar, substitute with a few drops of lemon juice or white vinegar to stabilize the egg whites.
Serve immediately for the best texture, as souffles will begin to deflate after cooling.

Storage

Chocolate souffles are best enjoyed fresh out of the oven. If you need to store leftovers, cover them loosely with plastic wrap and keep refrigerated for up to one day. Gently reheat in a 300°F oven for a few minutes, but beware they may not retain their signature puffiness.

How to Serve

A set of three white ramekins each hold a single chocolate souffle with a soft, slightly risen top that is dusted with white powdered sugar. One ramekin is centered with a spoon lifting a scoop of the souffle, showing the moist, fluffy brown texture inside. The souffle surface is cracked gently and has a rich chocolate color with a light matte finish. The ramekins sit on a white marbled surface with soft natural light enhancing their warm, inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the souffle batter ahead of time?

It’s best to prepare and bake souffles immediately. The whipped egg whites will lose their volume if mixed too far in advance, resulting in less rise.

What if my souffle falls after baking?

Souffles often deflate quickly once out of the oven. To prevent this, avoid opening the oven door during baking and serve immediately. Also, ensure egg whites are beaten to stiff peaks and carefully folded in.