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    Chocolate Soufflé Recipe

    Published February 9, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This classic French Chocolate Souffle Recipe is a rich, decadent dessert that is light and airy, and bursting with chocolate flavor. Once you make this tried and tested recipe, you will fall in love.

    We’ve got a serious sweet tooth in our family, especially when it comes to chocolate. If you’re similar, then you must try my Chocolate Cheesecake or French Silk Pie.

    scopping out chocolate souffle


     

    Chocolate Soufflé                

    Chocolate souffle is a centuries-old classic French dish of whipped egg whites that are folded into a mixture of chocolate, egg yolks, milk, and sugar that is thickened with a beurre manié. In addition, soufflé can be sweet or savory, with ingredients such as cheese or sweet potato. This sweet treat is considered a delicacy and does take some finessing to get it made and baked to perfection.

    The word souffle comes from the root term souffler, which means to blow, breathe, or puff. This is exactly what this recipe is: a puffed-up, light, chocolate dessert. In addition, there are also many toppings that you can add, including powdered sugar, chocolate sauce, crème anglaise, vanilla ice cream, or whipped cream.

    Ingredients and Substitutions

    chocolate souffle ingredients
    • Eggs – Large, chilled eggs or at room temperature will work fine.
    • Chocolate – I used semi-sweet chocolate. You can also use bittersweet if you prefer a less sweet souffle.
    • Flour – My recipe calls for bread flour. However, you can use all-purpose flour and add 2 teaspoons extra milk to the overall recipe.
    • Vanilla – Regular vanilla extra is what you will need.
    • Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
    • Milk – Whole milk works best for this recipe. However, you can use heavy whipping cream, half and half, 1%, 2%, or skim milk.
    • Salt – I always use coarse salt in my cooking and baking.
    • Sugar – Granulated sugar is used for the chocolate souffle batter, and powdered sugar is the classical garnish on it.

    How to Make Chocolate Souffle

    Mix and knead together the softened butter with flour.

    beurre manie in a bowl

    Next, bring the milk and 1/3 cup of sugar to a boil in a sauce pot.

    boiling milk in a pot

    Turn the heat to low and whisk in the beurre manie until it is smooth.

    thickened milk in a pot

    Boost the heat back to high and bring the mixture to a boil while constantly whisking.

    whisking a thickened milk

    Next, turn the heat back down to low and occasionally whisk for 5 to 6 minutes.

    letting thickened milk cool

    Transfer the mixture to a large mixing bowl and cover it with plastic.

    transferring thickened milk to a bowl

    In the meantime, add the chocolate to a metal bowl and place over a medium-sized sauce pot 1/3 of the way filled with water simmering over low to medium heat and mix with a rubber spatula until melted.

    melting chocolate in a bowl

    Whisk the melted chocolate into the thickened milk until combined.

    mixed thickened milk with chocolate

    Separate the egg yolks from the egg whites into two separate bowls.

    separating egg yolks and whites

    Whisk the vanilla and the egg yolks into the chocolate milk mixture.

    whisked chocolate with eggs and milk

    Next, add the egg whites to a stand mixer with the whisk attachment and mix quickly for 1 to 1:15 or until soft peaks are formed.

    whipping egg whites

    Pour in the sugar and salt and continue mixing on high speed for 45 seconds to 1 minute or until stiff peaks are formed.

    meringue

    Add the whipped egg whites (meringue) into the chocolate bowl in 3 separate phases, gently folding them in until combined. Do not add the next batch of egg whites until the previous one is folded in. There should be no whites anywhere.

    folding meringue into chocolate

    Heavily butter and sugar the ramekins in the inside and lip of the ramekin. Place them on a sheet tray lined with parchment paper.

    adding butter and sugar to a ramekin

    Evenly distribute the batter between the ramekins. The batter should go right to the top.

    ramekin with souffle

    Using an offset spatula or a butter knife, gently flatten out the batter. This does not need to be perfect.

    leveling out a souffle

    Bake in the oven on a lower third rack at 375° no convection for 20 to 22 minutes or until the souffle has risen about 1-inch over the ramekin.

    baked souffle

    Garnish with your favorite toppings and serve immediately.

    chocolate souffle scoop

    Make-Ahead and Storage

    Make-Ahead: The batter can stay covered in the refrigerator for up to 2 days before being transferred to the buttered and sugared ramekin and baked.

    How to Store: Cover and keep in the refrigerator for up to 3 days. This does not freeze well.

    How to Reheat: Place on a cookie sheet tray lined with parchment paper and bake it in the oven at 350° for 5-6 minutes. It will not be the same as the first time baked, but it will still be delicious.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can add 1 ounce of Bailey’s Irish Cream or Kahlua when folding in with the chocolate to enhance or change the flavor.
    • It is best to use good baking chocolate instead of chocolate chips for melting.
    • When the batter is cool, it will resemble a soft ganache.
    • You will know the water in the pot for the double boiler is lightly simmering when you see little bubbles collect on the bottom of the pot.
    • The number one thing to ensure this souffle rises is to double-check that your ramekins and lip of the ramekin are extremely well buttered and sugared. If there are any dry spots or not enough sugar, the batter will get caught, and it will fall as it attempts to rise. 
    • The inside of a baked souffle will be firm around the outsides and soft and slightly runny in the middle, like a Lave Cake.
    • Be careful when opening and closing the oven, as too much movement can also cause the souffle to fall.
    • You’ll only have about 2-3 minutes after the souffle comes out of the oven before it starts to fall.
    • If your souffle happens to fall while baking or some of it begins to run down the side of the ramekin, the recipe itself is not ruined as far as baking time, texture, and flavor are concerned. While it is important that it rises without cracking, it will still taste delicious.
    • This recipe works. I’ve tested it multiple times. However, making soufflé is challenging and can be difficult.

    More Dessert Recipes

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    Chocolate Soufflé Recipe

    5 from 2 votes
    This classic French Chocolate Soufflé Recipe is a rich, decadent dessert that is light and airy and bursting with chocolate flavor.
    Servings: 4
    Prep Time: 25 minutes
    Cook Time: 22 minutes

    Ingredients 

    • 3 tablespoons softened unsalted butter
    • 3 tablespoons bread flour
    • 1 cup whole milk
    • 1/3 cup sugar + 2 tablespoons
    • ½ cup semi-sweet chocolate chips or bar cut into small pieces
    • 4 large egg yolks
    • 2 teaspoons vanilla extract
    • 5 large egg whites
    • ¼ teaspoon sea salt
    • softened butter and sugar for ramekin greasing
    • powdered sugar for garnish

    Instructions

    • Make the beurre manie by mixing and kneading together the softened butter with flour. Set it to the side.
    • Next, bring the milk and 1/3 cup of sugar to a boil in a medium-sized sauce pot.
    • Turn the heat to low and whisk in the beurre manie until no chunks remain and it is smooth.
    • Boost the heat back to high and bring the mixture to a boil while constantly whisking. The mixture will become very thick.
    • Next, turn the heat back down to low and occasionally whisk for 5 to 6 minutes or until the starchy flour taste is gone.
    • Transfer the mixture to a large mixing bowl and cover with plastic. Set it to the side.
    • In the meantime, add the chocolate to a metal bowl and place over a medium-sized sauce pot 1/3 of the way filled with water simmering over low to medium heat and mix with a rubber spatula until melted. This only takes 2 to 3 minutes. See the video below on how to melt the chocolate in the microwave.
    • Whisk the melted chocolate into the thickened milk until combined. Cover it and set it aside again.
    • Separate the egg yolks from the egg whites into two separate bowls.
    • Whisk the vanilla and the egg yolks into the chocolate milk mixture. It will thin out a little bit. Place the bowl uncovered in the refrigerator.
    • Next, add the egg whites to a stand mixer with the whisk attachment and mix on high speed for 1 to 1:15 or until soft peaks are formed.
    • Pour in the 2 tablespoons of sugar and salt and continue mixing on high speed for 45 seconds to 1 minute or until stiff peaks are formed.
    • Add the whipped egg whites (meringue) into the chocolate bowl in 3 separate phases gently folding them in until combined. Do not add the next batch of egg whites until the previous one is folded in. There should be no whites anywhere.
    • Heavily butter and sugar the ramekins in the inside and lip of the ramekin. Place them on a sheet tray lined with parchment paper.
    • Evenly distribute the batter between the ramekins. The batter should go right to the top.
    • Using an offset spatula or a butter knife, gently flatten out the batter. This does not need to be perfect.
    • Bake in the oven on a lower third rack at 375° no convection, for 20 to 22 minutes or until the souffle has risen about 1 inch over the ramekin.
    • Garnish with your favorite toppings and serve immediately.

    Notes

    Make-Ahead: The batter can stay covered in the refrigerator for up to 2 days before being transferred to the buttered, sugared ramekin and baked.
    How to Store: Cover and keep in the refrigerator for up to 3 days. This does not freeze well.
    How to Reheat: Place on a cookie sheet tray lined with parchment paper and bake it in the oven at 350° for 5-6 minutes. It will not be the same as the first time baked, but it will still be delicious.
    You can add 1 ounce of Bailey’s Irish Cream or Kahlua when folding in with the chocolate to enhance or change the flavor.
    It is best to use good baking chocolate instead of chocolate chips for melting.
    When the batter is cool, it will resemble a soft ganache.
    You will know the water in the pot for the double boiler is lightly simmering when you see little bubbles collect on the bottom of the pot.
    The number one thing to ensure this souffle rises is to double-check that your ramekins and lip of the ramekin are extremely well buttered and sugared. If there are any dry spots or not enough sugar, the batter will get caught, and it will fall as it attempts to rise.
    The inside of a baked souffle will be firm around the outsides and soft and slightly runny in the middle, like a Lave Cake.
    Be careful when opening and closing the oven, as too much movement can also cause the souffle to fall.
    You’ll only have about 2-3 minutes after the souffle comes out of the oven before it starts to fall.
    If your souffle happens to fall while baking or some of it begins to run down the side of the ramekin, the recipe itself is not ruined as far as baking time, texture, and flavor are concerned. While it is important that it rises without cracking, it will still taste delicious.
    This recipe works. I’ve tested it multiple times. However, making soufflé is challenging and can be difficult.

    Nutrition

    Calories: 403kcalCarbohydrates: 36gProtein: 11gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 226mgSodium: 309mgPotassium: 308mgFiber: 2gSugar: 28gVitamin A: 632IUCalcium: 118mgIron: 2mg
    Course: Dessert
    Cuisine: French