Name: Chocolate Soufflé Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: French
Ingredients: 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; 1 Tablespoon (14g) unsalted butter, extra soft; 4 teaspoons (16g) granulated sugar

Jump to Recipe· 4.4 from 90 reviews

There is something truly magical about a perfectly risen chocolate soufflé, and this Chocolate Soufflé Recipe will have you feeling like a baking pro in no time. With its airy, delicate texture and intense chocolate flavor, this dessert is an absolute showstopper that melts in your mouth from the first bite. It is a classic French treat that’s surprisingly approachable, making it an unforgettable centerpiece for special occasions or an indulgent weekend delight. Best of all, this recipe provides clear, straightforward steps to help you achieve that iconic rise and luscious finish every time.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with smooth, dark brown chocolate batter that has a glossy texture. The batter covers the bottom and part of the sides of the bowl, showing swirls made by a metal whisk, which rests inside the bowl with some batter clinging to its wires. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chocolate Soufflé Recipe lies in its simple, quality ingredients that each play an essential role. From the rich butter and chocolate to the airy egg whites, each component builds on the texture, flavor, and visual appeal of the final soufflé.

Unsalted butter (4 Tablespoons + 1 Tablespoon, soft): Essential for richness and greasing ramekins to help soufflés rise evenly and not stick.
Semi-sweet chocolate (4 ounces, coarsely chopped): Provides the deep chocolate flavor and smooth melted base for the soufflé.
Eggs (3 large, separated): The yolks enrich the batter while the whipped whites create the light, fluffy structure.
Pure vanilla extract (1 teaspoon): Adds warmth and subtle complexity to the chocolate.
Salt (1/8 teaspoon): Enhances the overall flavors and balances sweetness.
Cream of tartar (1/8 teaspoon): Stabilizes the egg whites, helping them hold stiff peaks.
Granulated sugar (3 Tablespoons for batter + 4 teaspoons for coating ramekins): Sweetens and ensures a tender crumb with a lightly sweetened crust.

How to Make Chocolate Soufflé Recipe

Step 1: Melt the Butter and Chocolate

Start by gently melting the butter and chopped semi-sweet chocolate together. You can use a double boiler or carefully microwave in short bursts, stirring often. This method ensures a glossy, smooth chocolate base. Let it cool slightly before moving on to prevent cooking the egg yolks when combined.

Step 2: Mix the Egg Yolks, Vanilla, and Salt

Whisk the egg yolks with vanilla extract and salt, then blend this into your slightly cooled chocolate mixture. These yolks add richness and the vanilla enhances the flavor, creating a velvety batter foundation that’s full-bodied but not heavy.

Step 3: Whip the Egg Whites

Using a clean, grease-free bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar in three parts, continuing to beat until stiff, glossy peaks develop. Be careful not to overbeat as that can dry out the whites, which are crucial for the soufflé’s lift.

Step 4: Fold the Egg Whites into the Chocolate Mixture

Gently fold one third of the whipped egg whites into the chocolate to lighten it. Then fold in the rest carefully in batches to maintain as much air as possible. This step is the key to achieving that beautiful rise—a delicate balance between thorough mixing and gentle handling.

Step 5: Chill the Batter and Prepare the Oven

Pop the soufflé batter into the fridge for 5-10 minutes as you preheat your oven to 400°F (204°C) and get your ramekins ready. This short rest firms the batter slightly, which contributes to a more controlled rise in the oven.

Step 6: Butter and Sugar the Ramekins

Brush your ramekins generously with soft butter, then coat the insides with granulated sugar by shaking it around. This creates a sweet, textured wall that encourages the soufflé to climb and gives you a lovely contrast to the soft interior.

Step 7: Fill and Smooth the Batter

Divide the batter evenly into the ramekins and smooth the surface with a knife or spatula. Then run the edge of your knife or your thumb around the inner rim to create a slight gap. This little channel helps the soufflé to rise evenly and prevents it from sticking too tightly to the edges.

Step 8: Bake to Perfection

Place the ramekins on a baking sheet and immediately reduce the oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the soufflés have risen beautifully with set edges and a center that gently jiggles when tapped. Resist opening the oven door too often—this can cause your masterpiece to collapse prematurely!

How to Serve Chocolate Soufflé Recipe

A soft, dark brown chocolate dessert in a white ceramic ramekin with a slightly cracked top dusted with white powdered sugar. A spoon is lifting a moist portion from the center, revealing a rich, textured interior. Next to the lifted part is a swirl of smooth white whipped cream, a fresh red raspberry, and a bright green mint leaf. The ramekin sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simplest presentation is often the best with a chocolate soufflé. Dusting a light coating of powdered sugar right before serving can add a delicate touch. For an extra dash of indulgence, serve with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of warm chocolate or caramel sauce. Fresh berries or a sprinkle of finely chopped nuts introduce pleasant texture contrasts.

Side Dishes

A soufflé shines as a standalone dessert, but pairing it with fresh fruits or a light citrus salad can beautifully balance the richness. A crisp, refreshing fruit sorbet also works wonders, cleansing the palate between bites and extending the chocolate experience with contrast.

Creative Ways to Present

Looking to impress? Serve each soufflé in its ramekin straight from the oven for dramatic effect. You can also place a delicate edible flower or a tiny sprig of mint atop for a hint of color and refinement. For a festive touch, accompany your soufflé with a small sauce jug filled with cream or liqueur to pour over at the table.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which can be tough!), cover them loosely and keep refrigerated for up to 3 days. Although soufflés best shine fresh from the oven, they retain a pleasant texture and flavor for a day or two stored properly.

Freezing

Because soufflés rely on delicate air bubbles, freezing is not recommended if you want to keep that signature airy texture. The soufflé’s rise and lightness diminish significantly once frozen and thawed.

Reheating

Reheating is tricky with soufflés. You can try warming gently in a low oven (~300°F/150°C) for 5-7 minutes, but expect some loss of rise and fluffiness. It’s always best to enjoy your Chocolate Soufflé Recipe fresh and spectacular right out of the oven.

FAQs

Can I use dark chocolate instead of semi-sweet for this soufflé?

Absolutely! Using dark chocolate will give your soufflé a more intense, slightly bitter edge, which pairs beautifully with the sweet, airy texture. Just make sure it’s of good quality for the best melt and flavor.

What size ramekins should I use?

Six-ounce straight-sided ramekins are ideal because they give the soufflé enough room to rise without overflowing. If you don’t have ramekins, small oven-safe glass or ceramic bowls work too, but just adjust baking time accordingly.

Why is cream of tartar added to the egg whites?

Cream of tartar stabilizes the egg whites as you beat them, helping them reach and maintain stiff peaks, which is crucial for a well-risen soufflé that isn’t dense or flat.

Can I prepare the soufflé batter in advance?

Yes, you can make the batter up to 2 days ahead and refrigerate it. Just be sure to bring it close to room temperature before folding in the egg whites and baking. This makes your day-of preparation much easier.

What causes soufflés to fall after baking?

Soufflés naturally begin to fall a few minutes after coming out of the oven because the air bubbles start to collapse as they cool. That’s totally normal and even delicious—the inside remains tender and moist even as the rise settles.

Final Thoughts

I can’t recommend enough giving this Chocolate Soufflé Recipe a try in your own kitchen. It’s an invitation to impress anyone you share it with, and the joy of seeing your soufflés puff proudly from the oven is genuinely rewarding. Whether it’s a special occasion or a treat-yourself moment, this dessert always delivers a little magic on a plate. Happy baking!