How to Make Chocolate Soufflé

This post is heavily detailed to teach beginner bakers how to make fluffy, yet rich 7 ingredient chocolate soufflé. If you’re already a pro, you can scroll right down to the recipe. But for best success, I recommend reading all of my tips and explanations, as well as reviewing the video tutorial and step-by-step photos.

chocolate souffles

Along with creme brûlée, chocolate souffle is one of the most raved about, luxurious French desserts. But here’s the thing that most beginner bakers don’t realize: it sounds a lot more intimidating than it actually is. Trust me, I was a ball of nerves when I first attempted soufflé in a French dessert class 3 years ago. It’s where I learned to bake choux pastry, too. Once I got started on both, I realized I was perfectly capable– and you are too. In fact, many are surprised to learn that you only need 7 basic ingredients for chocolate soufflé and the entire process is about 45 minutes start to finish. (If that!)

I’m going to walk you through each step so you feel confident when it’s your turn.

Chocolate Soufflé Details

  • Texture: I applied some techniques I learned in class and adapted this recipe from Saveur‘s flourless soufflé as well as the bittersweet souffle recipe found on New York Times. (Their recipe has deep, dark chocolate flavor and I found it a little heavy on the cream of tartar– just my opinion though.) The soufflé I make at home is semi-sweet. Each spoonful is perfectly balanced between (1) magically rich and (2) blissfully spongey with a set crackly top. It’s wild that one bite can encompass all this varying texture, but that’s why chocolate soufflé is so special. There’s just nothing like it.
  • Flavor: Semi-sweet. I first prepared it with 1/4 cup of sugar, but reduced the final amount to 3 Tablespoons so more of the chocolate flavor comes through.
  • Ease: I’m categorizing this with my advanced baking recipes simply because there’s a few moving parts and there’s an importance placed on the precise mixing methods. However, if you’re a beginner, don’t let that discourage you from trying it.
  • Time: I appreciate that this recipe can go from oven to table immediately. No waiting for it to cool because soufflé will quickly fall. This recipe will take you no more than 45 minutes if using ramekins.

This chocolate soufflé is a naturally gluten free recipe.

spoonful of warm chocolate souffle with a raspberry and whipped cream on top

Video Tutorial: How to Make Chocolate Soufflé

Chocolate Soufflé Success Tips: What I’ve Learned

  • Chocolate soufflé is only as good as the chocolate you use. I use and recommend semi-sweet or bittersweet baking chocolate. It’s sold in 4 ounce bars in the baking aisle near the chocolate chips. I use, love, and recommend Ghirardelli and Bakers brand. Do not use chocolate chips. The flavor, texture, and rise will be compromised.
  • Whip the egg whites appropriately and fold in gently. You’ll notice that baking powder and soda are missing. That’s because all of a soufflé’s rise is from the whipped egg whites. If this step is skipped or changed, it will directly impact how your dessert rises. Beat egg whites and cream of tartar together until soft peaks form, then with the mixer still running, slowly add the sugar and beat until stiff peaks form. This is the same process we use for making chocolate swirled meringues. We only use a small amount of cream of tartar, but it has a BIG job– it helps the egg whites hold their peaks. It’s an imperative ingredient that you cannot skip. In a pinch, the same amount of lemon juice or white vinegar can be used as a substitute. But for best results, use cream of tartar. Here are many more recipes using cream of tartar too. After your egg whites reach stiff peaks, very slowly and gently fold them into the chocolate mixture in 3 additions, always being careful to avoid excessive deflating.
  • Chill the batter as the oven preheats. This is a super useful tip I learned in my class– as you preheat the oven, place the batter in the refrigerator. This quick 5-10 minute chill slightly thickens the batter and, from what I’ve experienced, helps the soufflés rise a bit taller. After refrigerating, spoon into your ramekins/dish. You could also cover and chill the batter up to 2 days in advance.
  • Reduce oven temperature: Preheat the oven to a hot 400°F (204°C). Then immediately after you place the soufflés inside, reduce the temperature down to 375°F (191°C). Why? The initial hot burst of air will help the batter rise up, while the slightly lower heat will help evenly cook the centers.

Step-By-Step Photos

Chop up your quality chocolate, then melt it with butter in a double boiler or in 20 second increments in the microwave. Some chocolate soufflé recipes use heavy cream instead of butter, but I prefer the flavor, texture, and richness butter provides.

chopped chocolate on a wood cutting board

Below left: Separate your eggs. It’s convenient that this recipe uses 3 egg whites and 3 egg yolks– there’s no extra yolks or whites. If you’re interested, an egg separator always makes this task this easier. You don’t want any remnants of yolks in your egg white because any fat will prevent the whites from whipping properly.

Below right: Whisk egg yolks, vanilla, and salt into your chocolate/butter mixture.

side by side photos of an egg separator then a bowl of melted chocolate with egg yolks on top

Here is the chocolate/butter/yolk/vanilla/salt mixture:

melted chocolate and butter in glass bowl

Below left: Whip egg whites and cream of tartar into soft peaks.

And below right: After you slowly add/beat in the sugar, the egg whites will considerably expand in volume and eventually reach stiff peaks.

beating egg whites and sugar into stiff peaks

Below left: In 3 additions, slowly fold the beaten whites into the chocolate mixture.

And below right: Here is the batter after folding in all of the egg whites.

folding egg whites into chocolate souffle batter

Refrigerate batter as you preheat the oven. See how it slightly thickened when compared to the photo above?

thickened chocolate batter in glass bowl

Now it’s time to prepare the ramekins/dishes.

Below right: Spread or brush every crevice/inch of your ramekin with softened butter, then coat in granulated sugar. The sugar coating helps the soufflés rise straight up (no sticking!) and adds a pleasant crust around the exterior. You saw me do this step in the video tutorial above.

Below left: Spoon batter into ramekins, then level off with a knife or flat icing spatula.

prepped individual ramekins with a coating of butter and sugar

If You Read Anything Here, Read This:

Run a knife, icing spatula, or your thumb around the very top rim, creating a “channel” between the batter and the rim of your pan. Why? This forces the souffle to rise UP without expanding OUT.

souffle batter in ramekins before baking

chocolate soufflé in white ramekin

Chocolate Soufflé Toppings

You can serve it plain, but crème anglaise, which is a thin custard cream, is a popular option. We like ours with a dusting of confectioners’ sugar, a little whipped cream (halve this whipped cream recipe), and fresh raspberries. Other options include a spoonful of red wine chocolate ganache, a drizzle of salted caramel, or you could even use the raspberry sauce from these white chocolate raspberry cheesecake bars. Have fun with garnishes!

Pan Options & Bake Times

This recipe produces about 3 heaping cups of batter, which is close to 1/2 quart. For the most authentic chocolate soufflé, I recommend the ramekins or soufflé dish detailed below. However, I know many home bakers don’t own either. You can definitely get away with using other pans and I explain each below.

Guideline/directions for other pans: The bake time for 6 ounce ceramic or porcelain oven-safe ramekins is included in the written recipe below. For all other pans, prep the pans as detailed in step 7 (same amount of butter/sugar should be plenty for any pan you use), add the batter as detailed in step 8, then bake until the edges are set and the center just barely jiggles when you give the pan a light tap. All pans/dishes should be placed on a baking sheet in the oven, though that’s not necessary if you’re using a muffin pan. Oven temperatures remain the same no matter which pan/dish you use.

  • 6 ounce ceramic or porcelain oven-safe ramekins with straight sides: These ramekins are the best option for this recipe and the bake time is included in the recipe below. Conveniently, we use the same size for other recipes too including chocolate fudge cakes, lava cakes, upside down key lime pies, spinach & bacon dip, and lemon pudding cakes. I love Emile Henry and Apilco brands for their high quality– I bought both online at Williams Sonoma. Other fantastic options include these, these, and these. 6 ounce cast iron ramekins could work too, as long as they have straight sides. The bake time will be about a minute shorter than stated in the recipe below. If using smaller straight sided ramekins, the bake time will be shorter. If using larger (such as 8 ounce) straight sided ramekins, the bake time will be a couple minutes longer. Fill ramekins to the top with batter, just as I instruct with the 6 ounce size.
  • 1 or 1.5 quart soufflé dish: I own and love the Apilco 1.5 quart soufflé dish, pictured below. It’s doubles as a great serving bowl, too. The amount of batter doesn’t fill either size, but the baked soufflé rises pretty tall as you can see. The bake time for either size about 26-30 minutes. You could get away with a 3/4 quart dish and an extra few minutes in the oven, but I wouldn’t go smaller than that due to rising.
  • Any 1 or 1.5 quart oven-safe dish with straight sides: You can use any oven-safe casserole dish as long as it’s about 1-1.5 quarts and has straight sides. The bake time will vary depending on how deep your pan is, so use the guideline above. Like I mention with the soufflé dish, you could get away with a 3/4 quart dish, but I wouldn’t go smaller than that due to rising.
  • Oven-safe mugs: Mugs could work too, but it’s imperative to ensure yours are 100% safe. It’s best not to assume mugs are oven-safe if they’re made from stoneware or porcelain, though. If they are truly oven-safe, there will be a manufacturer stamp/statement/guarantee on the bottom.
  • Standard 12-count muffin pan: This recipe yields 8 muffin size soufflé-like desserts. As you can see in the photo below, they don’t rise much since muffin cups don’t have straight sides. Bake time is 10 minutes. For serving, spoon out the warm soufflés into bowls/onto plates. A jumbo muffin pan could work and will produce 2-3 large soufflés. I’m unsure of the best bake time for a jumbo pan, so use the guideline above.

large chocolate souffle in a souffle dish

chocolate souffle batter and baked souffles in a muffin pan

Why Did my Chocolate Soufflé Fall?

  • Under-whipped egg whites: Follow step 3 below very closely.
  • Over-mixed + deflated batter: Slowly and gently fold the whipped egg whites into the chocolate mixture in 3 additions, always being careful to avoid over-mixing and excessive deflating.
  • Opening and closing the oven too much: You’ll likely have to open your oven to check the doneness of your soufflé(s). Avoid checking excessively, though.
  • Waiting too long to serve: Serve soufflé as soon as it comes out of the oven because it begins to fall within minutes. Have your toppings ready to go before they’re done. If they fall before serving, not much is lost except for that impressive height. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes.
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chocolate soufflé in white ramekin

Chocolate Soufflé

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 45 minutes
  • Yield: four 6 ounce soufflés
  • Category: Dessert
  • Method: Baking
  • Cuisine: French


Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.


Soufflé Batter

  • 4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
  • 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
  • 3 large eggs, separated*
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3 Tablespoons (38g) granulated sugar

Prepping The Ramekins

  • 1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
  • 4 teaspoons (16g) granulated sugar


  1. For the batter: Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
  2. Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
  3. In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
  4. Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.
  5. Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
  6. Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
  7. Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
  8. Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
  9. Bake: Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
  10. Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.


  1. Make Ahead Instructions: You can prepare the souffle batter up to 2 days in advance (steps 1-4). Cover and refrigerate the batter in the mixing bowl or in the ramekins/dish until ready bake. Add another minute or so to the bake time if you refrigerated it for longer than 1 hour. I do not recommend freezing this soufflé batter or the baked and cooled soufflés.
  2. Topping Options: You can serve chocolate soufflé plain, but crème anglaise is a popular option. We like ours with a dusting of confectioners’ sugar, a little whipped cream (halve this whipped cream recipe), and fresh raspberries. Other options include red wine chocolate ganache, salted caramel, or the raspberry sauce from these white chocolate raspberry cheesecake bars.
  3. Chocolate: For the best results, use a 4 ounce “baking chocolate” bar found in the baking aisle. I prefer Bakers or Ghirardelli brands. You can use semi-sweet, bittersweet, or even milk chocolate. We have not tested it with white chocolate, so we can’t guarantee results. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.
  4. Eggs: Room temperature egg whites hold more volume, so if you can bring them to room temperature before beginning, that’s helpful. However, I’ve made soufflé with cold eggs and it’s never been a real issue.
  5. Cream of Tartar: We only use a small amount of cream of tartar, but it has a BIG job– it helps the egg whites hold their peaks. It’s an imperative ingredient that you cannot skip. In a pinch, the same amount of lemon juice or white vinegar can be used as a substitute. But for best results, use cream of tartar.
  6. Other Dishes/Pans: See Pan Options & Bake Times section above. Oven temperatures remain the same no matter which pan/dish you use.
  7. Doubling This Recipe: You can double this recipe for 8 individual soufflés by doubling all of the ingredients. Beating the egg whites may take longer since you’re working with more volume.

Methods/practice learned from a French pastry class; recipe adapted from SaveurNew York Times

Keywords: chocolate souffle

How to Join the February Sally's Baking Challenge

Make the Chocolate Soufflé recipe above. Leave plain or top however you’d like. You can use any pans detailed above.

  1. Any previous challenge recipe OR
  2. white chocolate raspberry cheesecake bars

After you make the chocolate soufflé or alternate recipe, email us your recipe photo. For a bonus entry, leave a review on the recipe below!

By emailing your recipe photo to us, you are automatically entered in the baking challenge for the $250 Amazon gift card prize. We keep track of your photos and randomly select 1 winner at the end of the month. The challenge is open to the whole world. Challenge ends on February 27th 2021 at 5pm eastern. The winner will be selected at random and posted in the March Baking Challenge blog post on February 28th 2021.

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  1. This recipe was simple to make and I loved it topped with rasperries! What a unique dessert.

  2. This recipe is so simple to follow! It was delicious and the best part was you can make it ahead and pop in the oven when you are ready.

  3. First time making a souffle and it was really pretty simple! Mine didn’t rise as high as Sally’s but I think I know why and will fix that next time. It is a deliciously rich, but light dessert! I love that you can make the batter ahead of time and then bake it while you’re eating dinner.

    1. I liked challenging myself with this recipe, but it was really quite simple. My ramekins were larger than 6oz so my souffles didn’t rise much over the edges, but that’s okay. This desert was delicious! And best part I love that I now have a chocolate desert that I can make without flour or milk/cream for the sensitive tummies in my family. I will make this again.

  4. Delisios!! First attempt and will make again!

  5. This recipe was so much fine! My husband and I had a blast baking these chocolate soufflés for Valentine’s Day weekend. They came out amazing, with perfect texture. My husband had his with ice cream and I used some berries – both tasted AWESOME!

  6. Rosemary Mendiola says:

    It was so delicious!!!!! We will definitely make it again.!

  7. This was my first time making soufflé so I’m honestly not sure what the gold standard for a soufflé is, but what I ended up with after following this recipe was delicious! I made the recipe two times. The first time I got an AMAZING rise but the soufflé split open 🙁 the second time I didn’t get so much of a rise and got a more rounded top vs a flat one. Both were delicious and so decadent and chocolatey! The only reason I gave this recipe 4 stars vs 5 is because I don’t think the servings are correct. I used 6oz ramekins and I only was able to fill 3 of them all the way, not 4. Also, I wish the recipe included more info about troubleshooting or what to look out for since soufflés are so tricky. It was hard to tell when the soufflés were done!

  8. Made soufflés tonight – mine didn’t rise as high and cracked a bit – I think I deflated my eggs a bit but glad I tried and it was a fun challenge and I learnt for next time…there will be a next time! Thanks Sally for your helpful notes.

  9. This was my first time ever making a soufflé so I was a bit nervous but Sally’s recipe made it SO easy to follow and my soufflé came out perfect! I was so happy when I saw them rising in the oven!

  10. SO delicious and much easier than I thought it would be!! I was nervous, but they turned out so great!!!

  11. First time making chocolate soufflé and although mine didn’t look like Sally’s, I was still very pleased with my outcome and the flavor and satisfaction I experienced while devouring my serving was memorable. I was “afraid” to spend any time sprinkling or decorating my soufflé and chose to dig in immediately. I only made two the first time, and the next day, I made my second two servings. Who knew such an often thought of fussy dessert would end up being hardy enough to be stored in the refrigerator for two days prior to baking. This was easy, made with pantry ingredients I keep on hand, and is a perfect solution for those with digestive troubles. Thank you Sally, for such an elegant, easy and delicious dessert.

  12. Holy moly! I love to bake and have been using our safer-at-home time to learn more about baking bread and trying other challenges I had not previously attempted. I have thought about soufflés, but I had not attempted one before now owing to their purported finicky nature and my amateur experience. With this month being February, though, once I saw that chocolate soufflés were the baking challenge, I felt the occasion merited the attempt.

    Holy smokes, I did it.

    I made soufflés. They were gorgeously yummy and chocolaty, but they also ROSE. If I can make this recipe and bake a successful soufflé, I’m certain any baker, amateur or experienced, could do the same. Sally broke this down into manageable tasks with clear explanations and easy-to-find ingredients. As usual, she makes something that might seem intimidating on the surface accessible and reproducible, both important qualities for any recipe. Thank you, Sally! I will be making this again for sure.

  13. I was a little nervous to try making a soufflé, but thanks to this recipe, everything went smoothly! It was so much fun to watch the rise through the oven door!

  14. What a fantastic recipe! I didn’t have straight-sided ramekins or any of the other baking dishes offered in the recipe notes, but I wasn’t going to let that stop me. With slanted ramekins, my soufflé rose out instead of up – but it still got quite a bit of height to it! And rest assured, the direction of the rise did not affect the taste of the final product. Absolutely delicious. With all of the notes + support included in the recipe, I would feel confident making this for company or a special occasion!

  15. These were delicious!!! I made creme anglaise to go on top, and they were SO light and flufffy!

  16. Allison Barmann says:

    This chocolate soufflé was delicious – and easy to make when following the directions. I made it in borrowed ramekins and a second time in muffin pans. Both turned out fluffy, rich and chocolatey. Definitely recommend the fresh whipped cream and raspberries for topping.

  17. First time making a souffle and these turned out delicious! They tasted like molten lava cakes but light and fluffy with a slighty sweet crunch on the outside. Ours didn’t rise as high as Sally’s and we only had enough batter to fill 3 ramekins to the top, but we will definitely be making these again!

  18. My family loved this recipe and it was super fun to make!!

  19. Definitely a challenge. Be sure to read through this whole post carefully! I made a few mistakes along the way, but they still tasted great. I also had to leave mine in for like 3-5 extra minutes. The first time I made it they came out completely raw!

  20. Alexandra Salcedo says:

    First time making souffle! What a delicious recipe! I used a big bowl (I don’t own any ramekins!) and it came out perfectly! Definitely a keeper! :):)

  21. Kathryn Garcia says:

    These were surprisingly easy to make and the family loved them! So glad I have ramekins now and looking to trying more recipes!

  22. Hi Sally,
    This was my first time making a souffle. I was nervous for the outcome but they came out perfectly! I also loved your caramel apple upside down cake recipe. This will be my go to recipe website from now on.

  23. Initially, I was a bit nervous doing this recipe because I tend to doubt myself. But considering my goal this year is to try each of Sally’s challenges, I wanted to do this and it turned out to be not as daunting as I thought, haha. The directions were simple to follow (as usual, because Sally does a great job guiding everyone!) and the execution wasn’t too complicated! For the first time making soufflé, I think I did an average job! The taste was divine! Looking forward to making this one again for family and friends!

  24. Jeannette Lopez says:

    Getting the recipe put together was much simpler than I thought it would be. Watching it bake and climb straight up was rather exciting. Setting it on the table to all the oohs and awes was pretty nice too. But the eating was my favorite. Oh so nice.

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