Easy Chocolate Soufflé

5 from 2 votes

This decadent easy chocolate souffle recipe is delicious and rises well for the occasion. All you need is 8 ingredients and 20 minutes to make the best chocolate souffle recipe ever.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: French

Servings: servings

Calories: 314kcal

Author: Sabine Venier

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.

Video

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.

Nutrition