Chocolate Soufflé
Chocolate Soufflé
Description
A decadent, airy dessert with a crisp top and a rich, chocolatey center, chocolate soufflé is the perfect way to impress guests or treat yourself to something luxurious. With a light, melt-in-your-mouth texture, this dessert is best enjoyed fresh from the oven for that signature rise.
Ingredients (Serves 4)
For the ramekins:
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1 tbsp unsalted butter (softened)
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2 tbsp granulated sugar
For the soufflé:
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4 oz (115g) semi-sweet chocolate, chopped
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2 tbsp unsalted butter
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3 large eggs, separated
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1/4 cup granulated sugar (plus 1 tbsp for egg whites)
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1 tsp vanilla extract
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Pinch of salt
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Powdered sugar, for dusting (optional)
Instructions
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Prepare ramekins – Preheat oven to 375°F (190°C). Grease four 6-ounce ramekins with softened butter, then coat with sugar, tapping out excess.
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Melt chocolate – In a heatproof bowl over simmering water (double boiler), melt the chocolate and 2 tbsp butter until smooth. Remove from heat and let cool slightly.
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Separate eggs – Place yolks in one bowl and whites in another.
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Make base – Whisk egg yolks with 1/4 cup sugar and vanilla until pale and creamy. Slowly whisk in melted chocolate mixture.
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Whip egg whites – Add a pinch of salt to egg whites and beat with an electric mixer until foamy. Gradually add 1 tbsp sugar and beat until stiff peaks form.
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Fold mixture – Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites without deflating.
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Fill ramekins – Spoon mixture into prepared ramekins, smoothing the tops. Run your thumb around the inside rim for an even rise.
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Bake – Place ramekins on a baking sheet and bake for 12–15 minutes, until risen and slightly set but still soft inside.
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Serve immediately – Dust with powdered sugar if desired and serve right away for the best texture.
Equipment
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4 (6-ounce) ramekins
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Pastry brush (for buttering ramekins)
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Mixing bowls
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Electric mixer or whisk
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Rubber spatula
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Baking sheet
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Double boiler or heatproof bowl over saucepan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serving Size: 4
Chocolate Soufflé
Equipment
- 4 (6-ounce) ramekins
- Pastry brush (for buttering ramekins)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Baking sheet
- Double boiler or heatproof bowl over saucepan
Ingredients
- For the ramekins:
- 1 tbsp unsalted butter softened
- 2 tbsp granulated sugar
- For the soufflé:
- 4 oz 115g semi-sweet chocolate, chopped
- 2 tbsp unsalted butter
- 3 large eggs separated
- 1/4 cup granulated sugar plus 1 tbsp for egg whites
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Prepare ramekins – Preheat oven to 375°F (190°C). Grease four 6-ounce ramekins with softened butter, then coat with sugar, tapping out excess.
- Melt chocolate – In a heatproof bowl over simmering water (double boiler), melt the chocolate and 2 tbsp butter until smooth. Remove from heat and let cool slightly.
- Separate eggs – Place yolks in one bowl and whites in another.
- Make base – Whisk egg yolks with 1/4 cup sugar and vanilla until pale and creamy. Slowly whisk in melted chocolate mixture.
- Whip egg whites – Add a pinch of salt to egg whites and beat with an electric mixer until foamy. Gradually add 1 tbsp sugar and beat until stiff peaks form.
- Fold mixture – Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites without deflating.
- Fill ramekins – Spoon mixture into prepared ramekins, smoothing the tops. Run your thumb around the inside rim for an even rise.
- Bake – Place ramekins on a baking sheet and bake for 12–15 minutes, until risen and slightly set but still soft inside.
- Serve immediately – Dust with powdered sugar if desired and serve right away for the best texture.
10 Frequently Asked Questions (FAQs)
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Can I make chocolate soufflé ahead of time?
You can prepare the batter up to the point of baking, refrigerate it for up to 4 hours, and bake just before serving. -
Why did my soufflé collapse?
Soufflés naturally deflate after a few minutes out of the oven, but opening the oven door too early or overbeating/underbeating egg whites can cause premature collapse. -
Can I use milk chocolate instead of semi-sweet?
Yes, but the soufflé will be sweeter and less rich. Reduce sugar slightly if using milk chocolate. -
Do I have to use ramekins?
Ramekins are ideal, but any small, oven-safe dish will work. Just adjust baking time based on size. -
How do I know when it’s done?
The soufflé should be puffed with a slight jiggle in the center. Overbaking will make it dry. -
Can I make it gluten-free?
Yes! This recipe is naturally gluten-free as written. -
What’s the secret to getting a tall rise?
Properly whipped egg whites, gentle folding, and running a thumb around the ramekin’s inner rim before baking help create an even, tall rise. -
Can I flavor it differently?
Yes! Add espresso powder for mocha flavor, orange zest for citrusy notes, or a dash of liqueur like Grand Marnier or Baileys. -
Can I double the recipe?
Yes, just double all ingredients and use additional ramekins, but bake in batches if your oven space is limited. -
Do I serve it with anything?
Soufflé is delicious on its own, but you can serve with whipped cream, vanilla ice cream, or a drizzle of raspberry sauce.
How To Store Chocolate Soufflé
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Best eaten fresh: Soufflés are meant to be enjoyed right out of the oven for maximum puff and airy texture.
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Short-term storage: If you must store leftovers, cool completely, cover with plastic wrap, and refrigerate for up to 1 day.
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Reheating: The texture will change reheat in a 300°F (150°C) oven for about 8–10 minutes. It won’t rise again but will still be tasty and fudgy.
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Freezing: Not recommended, as freezing destroys the delicate structure and causes weeping upon thawing.
