This easy Chocolate Soufflé recipe calls for 8 ingredients and 20 minutes of active prep time. Imagine an airy cloud made out of chocolate. This is how I can describe this Chocolate Soufflé the best. Watch the video to see how to make Chocolate Soufflé.
Chocolate Soufflé is one of the best European desserts
Chocolate Soufflé is not that hard as it has its reputation. If you ever have cooked pudding on your own, you will master this Chocolate Soufflé too.
Because I’m living in Europe right now, I was asked multiple times to share some popular European recipes. Although I’m in love with American desserts, some European desserts are very very delicious as well. Chocolate Soufflé is one of those recipes and one of my personal favorites.
It is light and airy like a cloud. The consistency is the reason what makes Chocolate Souffé so special along with the pure chocolate flavor.
How to make Chocolate Soufflé
As you can see in the video, it’s not that hard to make Chocolate Soufflé. You just need a few ingredients and 20 minutes active prep time.
Start with preparing the ramekins. Butter and sugar them that the Chocolate Souffle doesn’t stick to the ramekins and can rise high. They will rise about 1 inch (2,5cm) above the tops of the ramekins. It is like magic watching them how they are rising in the oven. Better than watching TV.
After preparing the ramekins, chill them until you are done with the Chocolate Soufflé. Use six 1-cup-sized ramekins.
In a heatproof bowl, whisk together egg yolks, cornstarch, and cocoa until combined. Then bring milk to a boil. Once it reached a boil, add about 1/2 cup of hot milk to the egg yolks and stir to combine.
It is very important to temper the eggs slowly by using this technique. If you pour the egg yolks without tempering them into the hot milk, the eggs get firm and crumbly.
After the egg yolks are slightly warmed, slowly pour them into the boiling milk, whisking continuously.
Cook until it gets thick for about 2 minutes. Make sure that you don’t stop whisking to prevent it from burning. It burns very quickly when you don’t whisk the whole time.
Stir in melted chocolate until smooth. You can use a whisk or an electric mixer for this step.
Almost done. Woohoo.
Now whisk egg whites with salt until soft peaks form. Then add sugar and whisk until stiff peaks form. Then stir about 1/4 cup of egg whites into the chocolate cream to lighten. Fold the rest of the egg whites into the chocolate cream, very carefully. Don’t overmix.
Fill into chilled ramekins and bake for 20 minutes or until they have risen above the top of the ramekins. They are done when they slightly jiggle when move.
Open the oven door a few inches and let the Chocolate Soufflé another 5 minutes in the oven that they cool down slowly and don’t collapse immediately when you take them out of the oven.
They will sink down the longer they are out of the oven as you can see in the photos. In picture no.4 you can see how they looked when I took them out of the oven. After styling for the photo shooting, you can see that they were sinking more and more from picture to picture.
That is totally ok because they are delicious either way.
After removing from the oven, dust with sugar or cocoa, or drizzle with chocolate, if desired. Serve immediately. But take care because of the hot ramekins.
This Chocolate Soufflé is
- super chocolatey
- easy to make
- a popular European dessert
- done in 20 minutes and with just a couple of ingredients
- an airy chocolate cloud
- heavenly delicious
I have to point out again, that you need just 8 ingredients and I’m sure that these are things which are almost always in your pantry. Eggs, cornstarch, cocoa, chocolate, salt, sugar, butter, and milk. I don’t see any reason why shouldn’t start baking immediately. You?
If you make this easy Chocolate Soufflé recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Chocolate Cream Puffs, Authentic Italian Tiramisu, Authentic German Bienenstich Recipe (Bee Sting Cake), Authentic Black Forest Cake or click here to see all things sweet.
- 1 1/4 cups high-quality semi-sweet chocolate, chopped (7.7oz / 220g)
- 2 large egg yolks
- 2 tsp cornstarch (10g)
- 1 tsp unsweetened cocoa powder (2g)
- 7/8 cup milk (210ml)
- 6 large egg whites
- pinch of salt
- 1/3 cup granulated white sugar (67g)
Preheat oven to 350°F (175°C). Lightly grease six 1-cup-sized ramekins (250ml) with butter and sprinkle with sugar, tapping out excess. Chill ramekins in the fridge until you are done with the chocolate soufflé.
Place chopped chocolate in a heat-proof bowl and melt in the microwave. Stir every 20 seconds to prevent seizing. Set aside.
In a bowl whisk egg yolks, cornstarch, and cocoa to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Remove from heat and stir in melted chocolate until smooth and fully combined for about 1-2 minutes.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk egg whites and salt until soft peaks form. Add sugar and whisk until stiff peaks form for about 3 minutes.
Stir about 1/4 cup of egg whites into the chocolate cream to lighten. Then gently fold remaining egg whites into the chocolate cream. Spoon into prepared ramekins evenly. Bake for about 20 minutes or until chocolate soufflé has risen about 1 inch above the top of the ramekins. Open the door and let stand for about 5 minutes. Top with powdered sugar, cocoa, or melted chocolate, if desired. Serve immediately.
Recipe Video
Recommendations
- Use the best high-quality chocolate you can find. It will make this easy souffle recipe taste even better.
- Make sure to whisk constantly when warming the milk, or it will curdle.
- It's important to stir the chocolate every 20 seconds when you are melting, or it may seize, and you would have to throw it out.
- Don't skip buttering your ramekins or the easy chocolate souffle will stick.
Substitutions
Can I Use Almond Milk Instead Of Regular Milk For This Easy Souffle Recipe?
Yes, you can substitute almond milk for regular milk when making this chocolate souffle recipe. You can actually substitute any milk substitute you normally use. So feel free to try coconut milk, cashew milk, or anything else you like.
Can I Use Milk Chocolate Instead Of Semi-Sweet?
Yes, technically, you can use milk chocolate if you want. If you opt to use milk chocolate, the souffle dessert is going to be incredibly sweet. It may even be too sweet for some people. So, keep that in mind if you decide to go that route. It might be better if you use half semi-sweet and half milk chocolate if you wanted to.
What I like about your recipe is that it doesn’t look as wet in the middle. If I wanted runny I would have made a lava cake. I’m so surprised too that you only use 2 egg yolks. Maybe that’s the secret to a drier soufflé. Thank you
I’m so happy that you like the recipe, Bea! Yes, soufflé is not supposed to be runny in the center. That would be a lava cake as you said correctly. Have a great day!
Although chocolate soufflé can be made in a few small dishes or one big dish, either way, I didn’t try this recipe in a big dish so far. Please be sure that you adjust the baking time if you bake the soufflé in a big dish (you will need to increase the baking time). The soufflé is done when puffed and crusted on top and a has risen about 1 inch above the top of the dish.
Happy Easter, Beth!
On pretty sure step four is supposed to say egg WHITES
Thank you so much for telling me, Laura! You are true. I corrected it. Happy Easter!