Name: Chocolate Soufflé Recipe
Prep time: 20 min
Cook time: PT-489549H56M24S
Total time: PT-489549H56M24S
Cuisine: French
Ingredients: Cooking spray; 5 teaspoons granulated sugar (optional, for coating ramekins); 1 cup powdered sugar; 1/2 cup unsweetened dutch-process cocoa powder (Valrhona recommended); 2 tablespoons flour; 1/2 cup low-fat milk; 1/2 cup water; 4 egg whites; Pinch of cream of tartar; 3 tablespoons plus 1 teaspoon granulated sugar; 2 egg yolks; 1/2 teaspoon vanilla extract; 2–3 tablespoons powdered sugar (for serving)

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Introduction

Chocolate soufflé is a classic French dessert that’s light, airy, and rich with deep chocolate flavor. This recipe creates perfectly risen soufflés with a delicate, tender crumb that will impress any guest. Enjoy a warm, elegant treat that’s easier to make than you might think.

A dark brown chocolate souffle with a light, airy texture rises above the rim of a white, ribbed ramekin. The top surface is slightly domed and dusted with a fine layer of white powdered sugar, adding a delicate contrast. The souffle looks soft and moist, showing small air holes and a slightly cracked edge where it meets the ramekin. In the background, two more souffles in white ramekins are softly blurred, and a silver spoon is placed behind the main dish. The scene is set on a white marbled surface covered partially by a textured white cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
5 teaspoons granulated sugar, optional
1 cup powdered sugar
1/2 cup unsweetened dutch-process cocoa powder
2 tablespoons flour
1/2 cup low-fat milk
1/2 cup water
4 egg whites
Pinch cream of tartar
3 tablespoons plus 1 teaspoon granulated sugar
2 egg yolks
1/2 teaspoon vanilla extract
2–3 tablespoons powdered sugar, for serving

Instructions

Step 1: Prepare the ramekins by spraying eight 5-ounce ramekins with cooking spray. If you like, coat the inside with granulated sugar by pouring some sugar into a ramekin, tilting to cover the bottom and sides, then tapping out the excess. Repeat for all ramekins and set aside.
Step 2: Preheat your oven to 350°F (175°C).
Step 3: In a small saucepan, whisk together the powdered sugar, cocoa powder, and flour. Add the milk and water, whisking until smooth. Cook over medium-low heat, whisking constantly, until thickened, about 10-15 minutes. Transfer to a medium bowl to cool.
Step 4: Using an electric mixer with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the granulated sugar, then beat until stiff peaks form. Set aside.
Step 5: Whisk the egg yolks and vanilla extract into the cooled chocolate mixture. Fold in about one-quarter of the egg whites to lighten the batter, then gently fold in the remaining egg whites until just combined.
Step 6: Divide the soufflé mixture evenly among the prepared ramekins. Place them on a baking sheet and bake for 15-20 minutes until puffed and a toothpick inserted in the center emerges with moist crumbs.
Step 7: Remove from oven, sprinkle with powdered sugar, and serve immediately for best results.

Tips & Variations

For a more intense chocolate flavor, use a high-quality Dutch-process cocoa powder.
Make sure your egg whites are at room temperature before beating for maximum volume.
If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar.
Try folding in mini chocolate chips or a sprinkle of cinnamon for a flavor twist.

Storage

Chocolate soufflés are best enjoyed fresh out of the oven. They don’t keep well due to their delicate structure. If necessary, cover leftovers tightly and refrigerate for up to one day, but note they will lose their signature puff. Reheat gently in a warm oven, but results may vary.

How to Serve

Five chocolate soufflés in white ceramic ramekins sit on a round white marble tray. Each soufflé has a dark brown top dusted lightly with powdered sugar, creating a soft white layer of fine powder over the textured, slightly cracked surface. The soufflés rise above the edge of the ramekins with a puffy, airy look, showing a rich, moist texture. In the background, there are stacked white plates blurred out, all placed on a white marbled surface. The scene is softly lit, highlighting the delicate contrast between the dark chocolate tops and the bright white dishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make soufflés ahead of time?

Soufflés are best served immediately after baking to enjoy their light texture. Preparing the batter in advance is possible, but baking should be done right before serving.

What if my soufflé doesn’t rise?

Ensure your egg whites are whipped to stiff peaks and gently folded into the batter to retain air. Also, avoid opening the oven during baking, as temperature changes can cause collapse.