This easy chocolate soufflé is one of my favorite chocolate desserts when I want something that looks decadent but is still easy to make. All you need is 8 ingredients and 20 minutes to make the best chocolate soufflé recipe ever.
The rich chocolate flavor, light texture, and well-risen tops make it perfect for date nights, special occasions, or whenever a chocolate craving hits. If you love warm chocolate treats, you should also try my Mini Chocolate Lava Cakes.
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Try This Easy Chocolate Soufflé
If you've always thought soufflés were difficult to make, this perfect recipe might change your mind. I love that it uses simple ingredients and doesn’t take a day and a night to make. The center is soft and rich, and the top rises in the oven.
Why You'll Love It
- Easy to make: This recipe uses 8 basic ingredients and has very straightforward steps.
- Rich chocolate flavor: For those craving chocolate, this recipe is filled with deep chocolatey goodness.
- Light texture: The airy meringue gives you a beautiful, delicate soufflé.
- Perfect for special occasions: These are always great for date nights, celebrations, or whenever you want an elegant and sophisticated dessert.
- Small batch friendly: It can easily work as a chocolate soufflé for two or even a chocolate soufflé for one person with a few easy adjustments.
Ingredients
- High-Quality Chocolate: You can’t skip this! I always recommend using a chocolate brand you really enjoy eating. Your favorite chocolate means an even better flavor.
- Whipped Egg Whites: This is what makes the light and airy meringue and helps the soufflé rise. Cold egg whites should be avoided, as they may not whip as well.
- Milk: Milk forms the base of the chocolate custard and makes the soufflé rich, but also not too heavy.
- Egg Yolks: The yolks make the smooth chocolate base before the meringue is folded in.
How to Make Easy Chocolate Soufflé
1. Lightly grease the individual ramekins with slightly melted 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.
2. 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.
Tip: Make sure you use room temperature egg whites for this recipe.
3. 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.
4. Then stir ½ cup of the hot milk into the egg yolks to warm them. See the picture below.
5. 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 the heat.
6. Add melted chocolate and stir until it's smooth, creamy, and combined. This will take 1-2 minutes.
7. 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.
8. Whisk until you see that stiff peaks have formed. This takes around 3 minutes.
9. Add ¼ cup of egg white mixture to the chocolate mixture to lighten it. Slowly and gently fold in the remaining egg whites to the chocolate.
10. Using a spoon, put the batter into the ramekins evenly.
11. Bake the easy chocolate soufflé for 20 minutes or until the top has risen around 1-inch above the soufflé dish/ramekin. After they are done, open the oven door and let them sit for 5 minutes. Sprinkle with powdered sugar, top with chocolate mousse, cocoa, chocolate chips, or even milk chocolate, and serve the individual soufflés warm.
Recipe Tips
- I always grease and sugar my ramekins well because it helps the soufflés lift up on the sides as they bake. Parchment paper can work, but I find it doesn’t work as well here.
- Bake them long enough until they have risen above the sides of the ramekins, otherwise they will collapse after removing them from the oven.
- 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.
- The biggest mistake people make is overmixing after adding the meringue. I gently fold it in to keep as much air in the batter as possible.
- Serve soufflés immediately after baking. They naturally begin to settle after a few minutes, so they are at their best fresh from the oven.
What Can You Serve With This?
- Fresh berries
- Vanilla whipped cream
- A scoop of vanilla ice cream
- Powdered sugar
- Chocolate shavings
- Fresh raspberries
- Hot coffee
- Espresso
FAQs
Yes! I often divide the batter between fewer ramekins to make larger portions for two people.
Absolutely. A small splash of vanilla adds a slightly different taste and works well with the chocolate flavor.
Usually, this happens when the egg whites weren't whipped enough, or the meringue was overmixed into the chocolate base.
Recipe
Easy Chocolate Soufflé
Ingredients
- 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
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.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for about 20 minutes.Taste & Texture
Rich chocolate flavor with a light, airy texture and a soft, delicate center.Storage, Freezing & Reheating
- Fridge: Store covered for 2–3 days.
- Freezer: Freeze tightly wrapped for up to 1 month.
- Reheat: Warm in a 350°F (175°C) oven for 7–10 minutes.
Serving Recommendations
I love serving these warm with fresh berries and a little vanilla whipped cream. They're also wonderful with coffee after dinner.Recipe Variations and Substitutions
- Add a splash of vanilla for extra flavor.
- Use dark chocolate for a richer chocolate taste.
- Serve as a single serve dessert in larger ramekins.
- Add espresso powder to enhance the chocolate flavor.
Proper Storage Tips
- Let the soufflés cool completely before storing.
- Cover tightly to prevent them from drying out.
- Freeze in airtight containers for the best results.
Pro Tips
- Use high-quality chocolate.
- Whisk the milk constantly while heating.
- Fold the meringue gently to keep the batter airy.
- Butter and sugar the ramekins thoroughly.
- Serve immediately after baking for the best texture.
Video
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I Bea
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
Sabine
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!
Sabine
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!
Laura
On pretty sure step four is supposed to say egg WHITES
Sabine
Thank you so much for telling me, Laura! You are true. I corrected it. Happy Easter!