Soufflé au Chocolat
This melt-in-your-mouth recipe for chocolate souffle is one of my favorite French classic desserts! Warm, light, and full of smooth creamy chocolate- can you think of anything better?!
Soufflé au Chocolat
A classic for a reason! This rich and decadent dessert is best eaten right after it's made!
- 1/3 cup (80ml) heavy whipping cream
- 2 tbsp (28g) unsalted or salted butter, room temp
- 5 oz (142g) bittersweet or semisweet chocolate (see note)
- 1 tsp vanilla
- 2-3 big pinches of salt (if using unsalted butter)
- 1⁄2 tsp espresso powder (optional, you won’t taste it but it emphasizes the chocolate)
- 4 large eggs, cold
- 1⁄4 cup (60g) granulated sugar
- 1⁄4 tsp cream of tartar (optional)
Preheat your oven to 400F (200C), standard, non-convection.
Prepare the ramekins by buttering and sugaring the molds. Set aside on a baking sheet.
In a double boiler, or very carefully in the microwave, melt together the cream, butter,
chocolate, vanilla, salt, and espresso powder. Stir frequently and don’t allow it to get too hot!
Separate the eggs, while they’re cold, placing the whites in a mixer bowl and the yolks in a small bowl nearby.
Once the chocolate is melted, whisk in the egg yolks and set aside. It should be relatively thick.
Whip up the egg whites with the cream of tartar (if using). Once the egg whites are foamy, start adding the granulated sugar, slowly but surely. Whip to stiff peak.
Whisk a large spoonful of egg whites into the chocolate. Fold the rest of the egg whites in
carefully trying to keep as much height as possible.
Spoon into the prepared molds, filling them completely and evening off the top.
Run your thumb around the edge to clean it and leave a little indentation between the ramekin and the soufflé batter.
Immediately turn down the oven to 375F (190C).
Bake 12-13 minutes for souffles that are soft in the middle, or 14-15 minutes for more firm
throughout. You can test with a toothpick to see how soft the center is, but do not open the
While the souffles are baking prepare any accompaniments (fresh fruit, powdered sugar for dusting, ice cream scoops... etc).
SERVE IMMEDIATELY! A SOUFFLE WAITS FOR NO ONE!
Notes- This recipe will make 4 individual 6-oz soufflés
-Do not to open the oven while the soufflé is baking.
- Your soufflé will deflate fairly soon after taking it out of the oven. You can return the
soufflé to the oven for a couple of minutes to re-puff, but it’s best to just go ahead and
- The batter can be kept in the fridge for up to 2 days and is perfect eaten just as it is as a
- If using semisweet chocolate, increase the amount to 6 oz (170g)