This post is heavily detailed to teach beginner bakers how to make fluffy, yet rich 7 ingredient chocolate soufflĂ©. 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.
Along with creme brĂ»lĂ©e, 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 soufflĂ© 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 soufflĂ© and the entire process is about 45 minutes start to finish. (If that!)
And for those in need of gluten free dessert recipes, chocolate souffle fits the bill!
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 soufflĂ© as well as the bittersweet soufflĂ© 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 soufflĂ© 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 soufflĂ© 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.
Video Tutorial: How to Make Chocolate Soufflé
Chocolate SoufflĂ© Success Tips: What I’ve Learned
- Chocolate soufflĂ© 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 soufflĂ©’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 soufflĂ©s 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.
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.
Here is the chocolate/butter/yolk/vanilla/salt mixture:
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.
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.
Refrigerate batter as you preheat the oven. See how it slightly thickened when compared to the photo above?
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.
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 soufflĂ© to rise UP without expanding OUT.
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 soufflĂ©, I recommend the ramekins or soufflĂ© 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, chocolate 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 or 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 soufflĂ© dish: I own and love the Apilco 1.5 quart soufflĂ© dish, pictured below. It’s doubles as a great serving bowl, too. The amount of batter doesn’t fill either size, but the baked soufflĂ© 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 soufflĂ© 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 soufflĂ©-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 soufflĂ©s into bowls/onto plates. A jumbo muffin pan could work and will produce 2-3 large soufflĂ©s. I’m unsure of the best bake time for a jumbo pan, so use the guideline above.
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 soufflĂ©(s). Avoid checking excessively, though.
- Waiting too long to serve: Serve soufflĂ© 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 Soufflé Success!
Many readers tried this recipe as part of a baking challenge!
PrintChocolate Soufflé
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: four 6 ounce soufflés
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
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.
Ingredients
Soufflé Batter
- 4 Tablespoons (1/4 cup; 56g) 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 (14g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
- 4 teaspoons (16g) granulated sugar
Instructions
- 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.
- Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
- 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.
- 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.
- 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.)
- Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- 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.
- 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.
- 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.
- Remove from the oven and serve immediately plain or with optional toppings. SoufflĂ©s 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.
Notes
- 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Egg White Separator | 6 Ounce Oven-Safe Ramekins (like these or these) | Flat Icing Spatula | Double Boiler (optional)
- Topping Options: You can serve chocolate soufflĂ© 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.
- 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.
- 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 soufflĂ© with cold eggs and it’s never been a real issue.
- 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.
- Other Dishes/Pans: See Pan Options & Bake Times section above. Oven temperatures remain the same no matter which pan/dish you use.
- Doubling This Recipe: You can double this recipe for 8 individual soufflĂ©s 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 Saveur &Â New York Times
This is my first time making soufflés and probably the fanciest things I’ve made yet! The recipe was easy to follow and the soufflés were perfect!
I’ve never made a souffle before, so it was a little intimidating. I read the recipe a few times before even planning on making it and then a few more times. I was afraid I missed a step or forgot an ingredient because it only made 3 souffles. I even double-checked that I had the correct size ramekins. Everything was done exactly as the recipe said, but the count was still only 3. Disappointing but delicious. I will definitely try again.
I’ll admit – I was intimidated by the prospect of making a soufflĂ©! But I followed the directions exactly and it turned out great! Will definitely make again.
This was really amazing. Mine did sink after, like, 1 minute, and I don’t think I got a “crackly top.” It did taste very rich and delicious, though, and I think I’ll try again next weekend.
– Teen baker, Stella
I made three 8 oz ramekins and it took about 19-20 min to bake. I didn’t really care for the spongey texture of the cake. I don’t think I over baked them. I took them out of the oven when the toothpick came back with a decent amount of cake stuck to it but was no a longer wet batter.
This was way easier than I thought it would be. I used bitter chocolate, which was good, but next time I’d go with semi sweet for a little more sweetness. I don’t think I whisked my eggs enough, because I didn’t quite get 4 whole soufflés. For my first time trying it, it turned out great!
I made these tonight and they were a huge hit! Delicious, light, and super simple. Thank you for the detailed instructions! Just like a fancy dessert. Can’t wait to make them again!
Loved making these! I’ve never had souffle before but was so amazed by the fluffy texture that melted in my mouth.
I halved the recipe and it turned out amazing! Such a fancy dessert but so easy to make and assemble. Yum!
I would have never attempted this if it wasn’t the baking challenge, but the instructions were so easy to follow and very clear. They came out delicious! It was like a perfect mix between a chocolate mousse and a chocolate lava cake. I happened to have raspberries on hand and powdered sugar so I could make them look “professional”. Such an impressive dessert, a perfect recipe for Valentine’s day too!
This is an amazing chocolate souffle recipe! It is super easy to follow and breaks down all the steps needed for a successful souffle. Fully agreed that Baker’s chocolate was a great choice of chocolate to use. YUM!
Wow! I think I amazed myself with this one!! These came out so delicious and not difficult with Sally’s detailed instructions. Don’t be afraid! Try it.
I love how detailed your recipes always are, and this one is no exception. Especially when I haven’t tried a dish like this, all of your step by step instructions and tips are sure to set up for success! This soufflĂ© was rich and delicious! Mine cracked a little on the top at the end but I think it was because I opened the oven too frequently at the end to check on them. I only have 8 oz ramekins, but it made two of those perfectly. Thanks for the great recipe!
I love your blog! I have learned to make so many things I never thought I could! This soufflĂ© is so rich and light and delicate. It’s absolutely delicious! And I was surprised at how easy it is!
OMG chocolate delight! Easy to follow directions, turned out great. Thanks, Sally!
These were amazing. I under baked mine a bit but will definitely be making these again. Thank you for such great instructions.
Oh my word!! Mind Blown! I have been baking my whole high school career, but had never made soufflé before. This was so easy and it tasted amazing! My baby sister gobbled up the whole soufflé in minutes!!
Just completed my soufflé! Much easier than I expect and your explanation of the texture is spot on!!
Wow! My family and I ate them 5 minutes after they came out of the oven. They were warm, airy, light, with the perfect amount of chocolate! My family was impressed I could make such a delicate dessert (but it was so easy)!
Loved this, but mine did shrink… That didn’t stop my brothers from licking the plate, though! 🙂
Thanks for the amazing recipe (and your whipped cream recipe, too.)
Such a great recipe. My 7 year old and I made it twice this week! I was super intimidated at first, but it was much easier than I anticipated. I found the 6oz ramekins are much better than larger ones.
This is really tasty! I struggled a little bit with the chocolate/butter/yolk mixture–it kept solidifying slightly–and I also don’t think I whipped my egg whites enough the first time. I made them a second time and I whipped the egg whites before melting the chocolate and butter. I let the butter and chocolate cool for 5 minutes, then added the yolks and vanilla and immediately folded in the whipped egg whites. That worked much better for me. Delicious!!
I found I had unsweetened Bakers chocolate would this work and add more sugar?
Hi Suzy, you can use unsweetened chocolate. I would beat in 2 more Tablespoons of sugar to the egg white mixture.
My family loved this recipe! My first time making a souffle. Delicious 🙂
I loved this recipe! I have never made soufflé before and this was a GREAT beginner recipe. I used three 8oz ramekins (i should have only used two but I did not consult the comments before baking) and they did not rise quite as high as I would have liked. Looking forward to baking them again with the proper number of ramekins!
I absolutely love these monthly challenges, they are a little something to look forward to. I’ve never tried a chocolate soufflé before. But this one was very rich in flavour and tasty. I also topped mine with raspberries and blueberries. Thank you Sally!!
Dear Sally,
What a perfect challenge for February! I spiced mine up with a pinch of both cinnamon and cayenne pepper for a bit of warmth. Divine!
Lots of love from Germany,
Jazz
My first time making and trying a soufflĂ© and I’m so happy with the way they came out. They are so delicious and light. I was in chocolate heaven. Thanks Sally.
Excited to make this on Sunday. I am making this in a 1 qt souffle dish. I know the timing is 26-30, but is there any indication i can look out for so I don’t end up with a soupy middle? Thank you!
Hi Lauren, follow that bake time as a guideline. It’s done when the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening and closing the oven excessively, though.
I had so much fun making these. I love baking but have been out of the game for a bit and in a bit of a slump. Tonight I carved out a little time by myself to make these and they turned out delicious. I’ve never worked with beaten egg whites before so I was pleased as punch to see my souffles actually rise! So tasty–easier than I expected–and not too messy. I’ll definitely make these again!
Loved this recipe. They turned out great. I used 2-8 ounce ramekins. I am really looking forward to trying some new baking challenges. This weekend I am going to give the Stromboli a whirl.