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.
Why this easy chocolate souffle recipe works:
- It's super easy to make.
- You only need 8 ingredients.
- Perfect for all occasions, including the holidays.
- This chocolate souffle recipe is light and delicious.
- All you need is 20 minutes of prep time.
- It's decadent, chocolatey, and heavenly.
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Instructions
First step: After preheating the oven to 350°F (175°C), prepare ramekins. 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.
Second step: 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.
Third step: 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.
Fourth step: 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.
Fifth step: Add melted chocolate and stir until it's smooth, creamy, and combined. This will take 1-2 minutes.
Sixth step: 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.
Seventh step: Whisk until you see that stiff peaks have formed. This takes around 3 minutes.
Eighth step: 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.
Ninth step: Using a spoon, put the batter into the ramekins evenly.
Tenth step: 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.
Baker's Tips
- 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
Milk
You can substitute any milk for regular milk when making this chocolate souffle recipe. So feel free to try coconut milk, cashew milk, or anything else you like.
Semi-Sweet Chocolate
If you opt to use milk chocolate, the souffle 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.
Storing
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.
Freezing
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!
Love dessert recipes? Try some of my other reader's favorites:
How to make Chocolate Soufflé
Ingredients
- 1 ¼ cups high-quality semi-sweet chocolate, chopped (7.7oz / 220g)
- 2 large egg yolks
- 2 tsp cornstarch (10g)
- 1 tsp 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
Instructions
- 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.
Video
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Notes
- 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.
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!