This decadent chocolate souffle recipe is easy and incredible. All you need is 8 ingredients and 20 minutes to make the best chocolate souffle recipe ever. It's the perfect recipe for romantic occasions. By the way, have you tried my chocolate lava cakes?
Lightly grease each ramekin with butter. Then give it a sprinkle of sugar and tap out any excess. Place the ramekins in the refrigerator until you are ready to bake.
Add chopped chocolate pieces to a heat-proof bowl and microwave, stirring every 20 seconds. Stirring frequently prevents the chocolate from seizing after it's melted, set aside.
Add egg yolks, cornstarch, and cocoa to a bowl and whisk together. Then using a heavy-bottomed saucepan simmer milk over medium-high heat. Make sure to stir constantly for 2 minutes.
Then stir ½ cup of the hot milk into the egg yolks to warm it. See the picture below.
Add the warmed egg and milk mixture to the saucepan making sure to whisk constantly. Continue to cook for around 2 minutes until it's thick then remove from heat.
Add melted chocolate and stir until it's smooth, creamy, and combined. This will take 1-2 minutes.
Mix together the egg whites and salt using a handheld or stand mixer until soft peaks form. Use the whisk attachment, so it's fluffy and light.
Whisk until you see that stiff peaks have formed. This takes around 3 minutes.
Add ¼ cup of egg white mixture to the chocolate cream to lighten it. Slowly and gently fold in the remaining egg whites to the chocolate.
Using a spoon, put the batter into the ramekins evenly.
Bake the easy chocolate souffle for 20 minutes or until the top has risen around 1-inch above the ramekin. After they are done, open the oven door and let sit for 5 minutes. Sprinkle with powdered sugar, cocoa, or melted chocolate and serve warm.
Expert tips for success
- 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 and sugaring your ramekins or the souffle will stick.
- Bake them long enough until risen above the edges of the ramekins, otherwise they will collapse after removing from the oven.
The souffle should be cooled then covered in plastic wrap or tin foil and then placed in the refrigerator for 2-3 days. When you're ready to serve it, you should put it in the oven for 7-10 minutes at 350 degrees to warm it back up. However, please be aware that souffle is best eaten fresh on the same day.
It's possible to freeze it. Make sure it's wrapped tightly, then place it in freezer-safe containers. It will last up to a month. Put it in the fridge overnight before you warm it up and serve.
If you make this easy Chocolate Soufflé recipe, leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! I would love to see your snap!
More chocolate recipes to try
- Chocolate Mousse
- Chocolate Cream Puffs
- Baked Chocolate Red Velvet Cake Donuts
- Chocolate Fudge Brownies
- Chocolate Milkshake
- Edible Brownie Batter
How to make Chocolate Soufflé
- 1 ¼ cups high-quality semi-sweet chocolate, chopped (7.7oz / 220g)
- 2 large egg yolks
- 2 teaspoon cornstarch (10g)
- 1 teaspoon unsweetened cocoa powder (2g)
- ⅞ cup milk (210ml)
- 6 large egg whites
- pinch of salt
- ⅓ cup granulated white sugar (67g)
sugar and butter for ramekins
- 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 ½ 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 ¼ cup of egg whites into the chocolate custard to lighten. Then gently fold remaining egg whites into the chocolate custard. 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.
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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!