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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.

See Your Chocolate Soufflés!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

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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 1x
  • 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 pastry class; recipe adapted from SaveurNew York Times

Keywords: chocolate souffle

Reader Questions and Reviews

  1. This one took me a couple tries…but the video was really helpful. My second try batch was great – fluffy on the inside, and great chocolate flavor! Thanks for a great recipe!

  2. Thank you Sally and team for this delicious, naturally GF recipe! This is a new family favorite!

  3. I have always wanted to make a souflle, but have not been confident enough to try it. I had heard how hard and fiddly they are to make.

    Well… this recipe takes all the guess work out of it!! I made the batter ahead of time and once our family was half way through dinner I put them in the oven. By the time we were ready for dessert, the souffles were done. They turned out PERFECTLY!! We are a family of 9 and everyone loved these! Thank you so much not only for the recipe, but simple instructions that even I could follow.

  4. I was so delighted with how these turned out! I have never made a souffle before and found that it was more straightforward than I thought it would be. Thanks for making it less daunting to try a new recipe!

  5. This was very good! As other reviewers stated, I didn’t have enough batter for 4. I just made 2 since there is only my husband and myself. But it rose beautifully and tasted great!. I made the salted caramel sauce that you shared the link to and my husband thought that really was the perfect combination. I will definitely make this again!

  6. I appreciated the rich chocolate taste of this recipe, but in actual execution, my soufflé was runny in the center and failed to rise. I did follow the recipe to a tee, but most people seemed to have success with it, so it could possibly be me. I think it needed longer than the 14 minutes – due to inexperience I took it out then and it was way too runny.

    1. This could be due to a couple of different reasons. One is that your oven temperature may not be calibrated. I always recommend using a decent oven thermometer to ensure the temperature is correct (they are inexpensive, and worth every penny if you bake a lot). Another reason could be the use or not use of convection in your oven. Convection can make a big difference in cooking times. Hope this info helps, and I wish you the best of luck in the future.

  7. I made this twice and each time my soufflé didn’t poof up like it hoped it would. I think next time I will use 3 ramekins instead of my 4. Despite the look, they tasted amazing! So rich and light all at the same time. I was nervous about trying this recipe but it was way easier than I thought it would be!

  8. These were so delicious and so much easier to make than I thought! I had never worked with whipped egg whites before, but the instructions were so detailed that I had no problems.

  9. So delicious! I don’t think I refrigerated my batter long enough so the knife trick did not work for me but the taste was out of the world delicious!
    Will try to perfect the execution!

  10. This is an outstanding recipe that makes a seemingly daunting task simple. I made these for a small dinner party with a coffee sauce and it was very nice. However, I needed to make a total of 8, and therefore doubled the recipe. I was precise in my measurements and I used 6oz. ramekins, but I was short on my batter and had to fill them only about 3/4 of the way full, so I didn’t get as much height as I would have liked. So if you are on the fence about whether or not to make a little extra, do so.

  11. I’m so glad that I tried this recipe! The soufflé turned out beautifully (light, decadent and rose very high). The only problem is that I should have made more!! I was surprised at how easy it was and how detailed your explanation was.

  12. This is the best souffle recipe EVER!! I’ve been on the hunt for a good recipe and these are amazing! I’ve tried many others before and they have fallen, tasted off, and many other unfortunate situations. These souffles are so perfect in every way. I added some mint, a raspberry, and some whipped cream to mine and they were spectacular. Thank you so much for making this successful recipe, Sally. Just out of curiosity, can souffles be vanilla? Or just chocolate? I might have to experiment…
    All of your recipes are so good and you are my favorite baker. Also, I haven’t looked but do you have a blueberry pie recipe? My dog, LOVES blueberries and I wanted to make a dog-friendly mini pie for his 4th birthday. I’ll look for a blueberry pie recipe and tweak it to be safe for pups to eat. Sorry to get off topic with the blueberry pie, thank you again for this awesome recipe, I love your challenge recipes and recipes like these that seem hard but you make them very straightforward. 🙂

    1. Hi Amelia, we’re so glad you enjoyed these soufflés. We don’t have a vanilla soufflé recipe yet, but let us know if you try one! Here’s our blueberry pie recipe and also some fun homemade dog treats if you’re interested. Happy baking!

  13. YIKES – when I put my perfectly melted chocolate (cooled) with my eggs/almond extract/salt mixture – the chocolate seized up and so I had clumpy chocolate beautiful looking, excellent tasting – horrible texture souffle! What did I do wrong do you think?

  14. My first go at baking/eating soufflé. Easy and delicious. Obviously, I can’t confirm mine turned exactly as it should have, but it was like a warm, very fluffy chocolate pudding. I topped it with fresh whipped cream that melted right into The whole family was a fan. I may have eaten 2 for dessert. Definitely a new go to dessert when hosting dinner.

    I am wondering – could you bake as 6 smaller soufflés (4oz ramekins)? I’m sure it’s an oven thing too, but could you bake 6 or 12 ramekins at the same time? I’m definitely going to play around with it!

    1. Hi Ellyn! We’re so glad these soufflés were a hit for you. Let us know how the smaller soufflés go!

  15. My ramekins are 6 oz, but I didn’t have enough batter to fill them all the way to the top. I still divided them into 4 ramekins, so not sure if that affected how they baked. After 15 min cooking in the oven, they were only barely jiggly in the center. However, when we went to eat them the centers were runny, and the edges were a little bit overcooked. More molten lava cake than souffle. I followed the directions exactly and am wondering what went wrong?

    1. Hi Ro, thank you so much for trying this recipe. If you try the recipe again, this is definitely something that can be fixed with a few oven adjustments. I recommend preheating the oven to 375°F (191°C) then once the soufflés go in the oven, reducing to 350°F (177°C). Extend the bake time by a few minutes. Make sure you are baking them on a lower rack. All this should help bake them a little more evenly.

  16. Who knew soufflés could be this easy!! Perfectly fluffy, chocolately, decadent souffles on my first try. Thank you so much Sally. Will definitely be making these again!!

  17. I have 6 eight ounce ramekins and having a dinner party for 6. Can this recipe be doubled or would there be adjustments in measurements? Thank you for your help.

    1. Hi Linda, you can double this recipe with no other changes needed. Beating the egg whites may take longer since you’re working with more volume. Hope they’re a hit at your dinner party!

  18. I love this recipe, and so does my family! The soufflés came out perfectly but i find leaving the mixture in the fridge for longer than 30 minutes hampers the rise (even with adjusting for bake time and temp). Would love for you to post a raspberry or lemon soufflé recipe in the future!

  19. This is awesome! I get 11 eggs/day frIom my flock so always looking for “egg” cellent recipes. I love the taste of the batter. How can I make the batter safe to eat with raw eggs?

    1. Hi Vic! You would need pasteurized eggs to eat them safely without cooking. Best to stick to baking the batter with your eggs!

    1. Hi Clarissa, you can use 8 oz. ramekins, you just will not yield as many final souffles. Enjoy!

      1. How wide is a 6 oz and 8oz ramekin? Mine are not labeled!
        And if I double the recipe will that work for big and fluffy soufflés in an 8 oz ramekin?

      2. Hi Pamela, your best bet would be to use water to see how much your ramekins hold (6 oz. or 8 oz.) Doubling the recipe would give you enough for about 6 8 oz. souffles, or 8 6 oz. souffles. Hope this helps!

  20. I made this chocolate soufflé for guests last night and it was outstanding! I am amazed how easy it was and it truly came out perfectly. Thanks Sally for another awesome dessert!

  21. This was my first time making a soufflé. I’m a pretty good cook and followed the recipe to a t. I used good quality chocolate, but when I mixed my egg yolks vanilla and salt, the chocolate mix turned grainy. I mixed my egg white mixture in and it mixed nicely, but when in the oven, it did not rise and it cooked all the way through. I’m not sure where I went wrong.

    1. I had this same issue. I think the chocolate mixture maybe starts to cook the yolks which is what thickens it? If you still mix it together and don’t overfold the whites in, it should still turn out ok – it did for me.

    2. Hey Megan,

      Not sally, but an experienced baker here. If it became grainy, it’s most likely due to the eggs cooking before they get mixed in with the chocolate. This causes solid lumps of cooked egg, instead of a uniform homogeneous mixture. You want to make sure you don’t overheat the chocolate, and do a quick google for egg tempering techniques. This is something we use quite often making custards and such.

    3. As Brendan said, make sure you don’t overheat the chocolate. After I have melted chocolate and butter, I usually let it cool down for a bit too before I add anything to it. It will take quite a while before the chocolate will firm up again, so you can definitely leave it for at least 10-15 minutes. If you are adding the egg yolks one by one, make sure you immediately stir the mixture very well with a fork after adding each yolk, so it is incorporated straight away. To be even more safe, you could stir the egg yolks before adding them to the chocolate so they will incorporate even faster.

    1. Hi Audrey, You can double this recipe with no other changes needed. Beating the egg whites may take longer since you’re working with more volume.

  22. I was nervous since it was my first time making a chocolate souffle and was scared to mess up badly. Thankfully everything went well. It was tasty!

  23. Wow this recipe was awesome! You didn’t need other ingredients what were hard to find like the other recipes and even when I eyeballed all the measurements, it turned out amazingly. I’m not even skilled at baking since I normally mess everything up. Thanks for sharing this recipe with us,

  24. When making in advance, do you cover with plastic wrap touching the mixture or not? And I assume you refrigerate mixture in the mixing bowl and when ready to cook, put in the prepared ramekins. Correct? Thanks!

    1. Hi Connie, the plastic wrap does not need to be touching the batter. You can refrigerate in the mixing bowl or in the prepared ramekins — see recipe notes for more details!

  25. Hi Sally, first time using your recipes – fantastic! Choc souffle was lovely, everyone enjoyed it! Thinking of baking ahead next time, just to confirm all steps 1-4 can be done in advance, not just steps 1-2? Also, do you have the recipe for a plain/vanilla souffle? Thanks so much for sharing!!

    1. Hi Ping! Correct, you can follow the make-ahead instructions detailed in the recipe notes. We don’t have a vanilla soufflé recipe yet, but let us know if you try one!

  26. I learned that the chocolate will turn grainy and thick if you use a double boiler to melt it and the chocolate is exposed to the steam. Best way to melt the chocolate is in the microwave in 20 second bursts.

  27. I followed the recipe to a t and the souffle rose really nicely, however it wasn’t cooking. I added extra time, but the soufflé cracked. Where did I go wrong because I am truly lost?

    1. Hi Jami, The center wasn’t cooking? A couple changes to your oven settings may help the soufflés cook more evenly next time. (1) Try baking the soufflés on a lower oven rack and (2) slightly lower the oven temperature (and extend the bake time). Perhaps start the oven at 375°F (191°C) then lower to 350°F (177°C).

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