Easy Chocolate Souffle Recipe
Craving a rich, chocolatey dessert? This easy chocolate souffle recipe is light, fluffy, and ready in about 30 minutes! Each individual soufflé has a delicious chocolate base and an optional melted milk chocolate center. Perfect for date night, dinner parties, Valentine's Day, or anytime you want an impressive dessert without a lot of fuss. Save this easy chocolate dessert recipe for later!
Servings: 4 servings
Calories: 695kcal
Ingredients
- 2 tbsp. unsalted butter, room temperature
- ⅓ cup granulated sugar, plus additional for ramekins
- 3 egg whites, room temperature
- 3 egg yolks, room temperature
- ⅛ tsp. cream of tartar
- ½ tsp. vanilla extract
- 5 ½ oz. unsweetened dark chocolate, broken into small pieces
- ⅔ cup whole milk
- 1 tbsp. cornstarch
- ⅓ cup heavy whipping cream,
- 6 small pieces of milk chocolate
- Powdered sugar (for serving)
Instructions
- Start by pre-heating the oven to 400F degrees. Generously butter 6 ramekins and sprinkle with granulated sugar. This prevents the batter from sticking to the ramekins to allow the souffle to rise up above the edges.
- Add milk and cornstarch in a saucepan and whisk over medium heat until brought to a simmer. Cook, stirring constantly, until thick, about 1 minute. Pour over chocolate pieces and stir until chocolate is fully melted.
- Combine the egg yolks, whipping cream and vanilla extract in a bowl and whisk. Slowly mix the egg yolk mixture into the chocolate mixture and set aside.
- Using a hand or a stand mixer, beat the egg whites in a separate bowl until they become frothy. Add the cream of tartar. Add the sugar, a little at a time while beating, until stiff glossy peaks form. This should take about 5-7 minutes.
- Gently fold in the egg whites, being sure not to over mix. The batter should be light and fluffy and still full of the air bubbles from the egg whites.
- Fill each ramekin halfway full with the batter. Add a piece of the milk chocolate in the center of each (this step is optional but I love it). Top them off with the remaining batter.
- Place the ramekins on a baking sheet on the bottom rack and bake for 10-12 minutes, or until the souffle rises and a toothpick comes out clean. Rotate the baking sheet halfway through to account for any uneven oven temperatures.
- Dust with a little powdered sugar and serve immediately. The souffle will start to fall after about 5 minutes.
Notes
- Read through the recipe before starting so you can move smoothly from the chocolate base to the whipped egg whites.
- Make sure your egg whites are in a clean bowl and beat them until they form stiff, glossy peaks.
- Add the sugar gradually while beating the whites, rather than dumping it all in at once.
- Fold the whites gently into the chocolate mixture to preserve the airy texture.
- Rotate the baking sheet halfway through baking, as directed in the recipe card, to help account for uneven oven temperatures.
- Have your serving plates and powdered sugar ready before the soufflés come out of the oven.
Nutrition
Serving: 1souffle | Calories: 695kcal