Name: Chocolate Soufflé
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: Unsalted butter (for greasing); Granulated sugar (for coating); 4 oz bittersweet chocolate (60–70% cocoa, chopped); 2 tbsp unsalted butter; 2 large egg yolks; 1/2 tsp vanilla extract; Pinch of salt; 2 large egg whites; 1/8 tsp cream of tartar; 2 tbsp granulated sugar; Powdered sugar (for dusting)

Jump to Recipe Print Recipe

There’s something so magical about a Chocolate Soufflé. That dramatic rise. That airy, cloud-like interior. And let’s be honest—cutting into a perfect soufflé feels like a tiny celebration every time.

This is one of those desserts that looks like it requires culinary school to pull off, but trust me, it’s totally manageable in your home kitchen. It’s a go-to when you’re aiming to impress (hello, date night or dinner party!) but still want that warm, cozy comfort of rich chocolate.

And yes, I’ve had my fair share of “soufflé slumps” before nailing it—so I’ll walk you through all the tips so yours can rise to the occasion too.

Want more chocolate goodness? Check out my recipes for Chocolate Lava Cakes, Triple Chocolate Mousse Cups, and Flourless Chocolate Cake too!

📝 Ingredients:

For the ramekins:

Unsalted butter, for greasing
Granulated sugar, for coating

Soufflé batter:

4 oz bittersweet chocolate (around 60-70% cocoa), chopped
2 tbsp unsalted butter
2 large egg yolks
1/2 tsp vanilla extract
Pinch of salt
2 large egg whites
1/8 tsp cream of tartar
2 tbsp granulated sugar
Powdered sugar, for dusting

🍳 Instructions:

1. Prep your ramekins: Grease four 6-ounce ramekins with butter, then coat the insides with granulated sugar. Tap out any excess. Place them on a baking sheet.

2. Melt the chocolate and butter: In a heatproof bowl over simmering water (or use a microwave in short bursts), melt the chocolate and butter until smooth. Let it cool slightly.

Prep your ramekins: Grease four 6-ounce ramekins with butter, then coat the insides with granulated sugar. Tap out any excess. Place them on a baking sheet.

3. Mix yolks and flavoring: Whisk in the egg yolks, vanilla, and a pinch of salt into the melted chocolate until glossy.

4. Whip egg whites: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. (Yes, it should hold a peak like a little chocolatey mountain!)

5. Fold it all together: Gently fold a third of the egg whites into the chocolate mixture to lighten it. Then carefully fold in the rest until just combined. Don’t overmix!

6. Fill and bake: Spoon the batter into prepared ramekins, smoothing the tops. Run your thumb around the inside edge of each ramekin (this helps them rise evenly!).

Fill and bake: Spoon the batter into prepared ramekins, smoothing the tops. Run your thumb around the inside edge of each ramekin (this helps them rise evenly!).

7. Bake: Pop them into the oven and bake for 12-14 minutes, until puffed and set but still a bit wobbly in the center.

8. Serve immediately: Dust with powdered sugar and serve right away—these beauties wait for no one!

🍽️ Serving & Presentation Tips:

Dust with powdered sugar or cocoa powder.
Add a dollop of whipped cream or vanilla ice cream.
Garnish with a sprig of mint or fresh berries.

🧛 FAQ:

Can I make these ahead of time?
You can prep the batter a few hours ahead and refrigerate. Just bring to room temp before baking.

Can I use milk chocolate instead?
Yes, but reduce added sugar slightly and expect a sweeter, less intense flavor.

Can I freeze them?
Not recommended. Soufflés are best enjoyed fresh out of the oven!

🔁 Storage:

Soufflés are best served immediately. Leftovers lose their puff but can be stored in the fridge for 1 day and enjoyed chilled or gently reheated.