Foolproof Chocolate Soufflé Recipe

As far as French recipes go, the chocolate soufflé is not as intimidating as it looks. They just require a few tips and tricks, and once you know the “road map” it’s seriously smooth sailing! This is an easy chocolate souffle recipe because most of it can be made hours in advance.

And once you master the chocolate souffle, my Cheese Souffle Recipe is even easier! Or try my Egg Souffle Recipe for a fantastic brunch dish!

Freshly baked Chocolate Souffle in ramekin sitting on a white plate with silver spoon

Do take the time to make the homemade whipped cream, the recipe is below. Store-bought whipped cream will be too sweet and is not pourable. I promise homemade whipped cream is so easy to make and tastes WAY  better. Once you make it yourself, you’ll never go back to that stuff in a can.

Watch My Video Demo of this Recipe Below!

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Before You Begin:

In my opinion, the best soufflé dish for this recipe is an individual soufflé ramekin that is 8 oz/1-cup. This will get you the best portion size and assure they rise up to a nice height.

STEP#1: Grease and Sugar the Ramekins

This is an important step that should not be overlooked! The greasing of the ramekin helps release the soufflé after its baked. Otherwise, all that yummy chocolate will be baked onto the ramekin and it will be hard to get off.

Adding sugar to souffle ramekins

Add the sugar to the prepared ramekins and distribute it all around the base so that it’s fully coated. The butter helps the sugar stick. The sugar gives the soufflé something to “grip” on to as it rises up.

Distributing sugar in greased souffle ramekins

STEP#2: Make The Chocolate Mixture

The chocolate base is a mixture of bittersweet chocolate and butter, which you can melt together in a double boiler or in the microwave in a microwave-safe bowl.

Bittersweet chocolate and butter in the bottom of a glass bowl

To the chocolate mixture, you’ll add vanilla extract, salt, and 1 egg yolk.

Adding egg yolks to a chocolate base in a glass bowl

Can You Make a Souffle Batter In Advance?

Yes, the chocolate base of the souffle batter can be made in advance up to 1 hour before. Keep covered and rest at room temperature.

If it’s going to be more than 1 hour, cover and place the chocolate base in the refrigerator until 30 minutes before you plan to bake. Then take it out to get to room temperature.

NOTE: See the recipe card below for specific instructions on how to time the other steps for optimal advanced planning!

STEP#3: Whip the Egg Whites

Place the egg whites in the bowl of a stand mixer (or in a large bowl and use an electric mixer).

Adding Egg Whites in a glass bowl to a stand mixer

Once the egg whites become foamy and opaque, add the cream of tartar and slowly begin to add the sugar.

Foamy egg whites in the bottom of a stand mixer bowl

The sugar should be added a little at a time and while the machine is running. This will allow the egg whites to become stiff and glossy.

Slowing adding sugar from a red measuring cup into a stand mixer bowl of egg whites

You’ll know your egg whites have reached the ideal stiffness when they can hold a peak on their own, without drooping over.

A stiff peak of whipped egg whites on a wire whisk attachment of a stand mixer

STEP#4: Fold the Egg Whites into the Chocolate Base

Add the egg whites, a little at a time, folding them in to “lighten” the weight of the chocolate base.

TIP: Folding can look like a figure-8 pattern. This helps you concentrate on gentle mixing which will help prevent your egg whites from falling.

Folding in egg whites to a cocolate souffle base mixture

STEP#5: Fill the Ramekins

Scoop your soufflé batter into the prepared ramekins and go all the way up to the top.

Spooning chocolate souffle batter into white ramekins until they are full

Level the batter out with a thin spatula.

Smoothing out the top of the chocolate souffle batter with a thin spatula

Here’s the REAL tip to assure a great rise for your soufflé. Take your thumb and run it along the perimeter of the ramekin, turning the ramekin as you go. This will create a channel between the batter and the ramekin.

creating a channel with a thumb in a single souffle ramekin

This channel will force the soufflé to rise up, creating a nicely risen top that is uniform in height.

Cleaning the sides of two white souffle ramekins with a clean dish towel

Clean the edges of your soufflé ramekin with a dishtowel. Remember your soufflés will be served oven-to-table so presentation counts!

How Long Does it Take for a Soufflé to Rise?

For this recipe, it can take anywhere from 13-15 minutes in a pre-heated oven at 400F. It goes quickly because there are only two soufflés you are baking and the oven temperature is high.

TIP: It’s a good idea to place an oven thermometer in the back of your oven to assure your oven is in fact running at temperature and is truly heated to 400F.

How Do You Know When a Soufflé Is Done?

DO NOT OPEN THE OVEN DOOR to check and poke it with a toothpick! This will deflate your soufflé and ruin all your hard work! Instead, turn on your oven light and look at them. They should look like this picture below. Risen at least an inch above the ramekin with nice smooth tops.

TIP: Do not go over 15 minutes or the soufflés will keep rising, crack, split apart, and flop over. So timing is everything!

2 highly risen baked chocolate souffles on baking sheet

Why Did My Chocolate Soufflé Fall? 

Well, there could be a few reasons. Here are the most common reasons below.

  • Someone opened the door to the oven! Use your oven light to spy on them, no door opening!
  • Not using the cream of tartar. Cream of tartar is an acid that helps to stabilize your egg whites and prevents them from falling. Yes you can substitute it for another acid like fresh lemon juice, but I find the cream of tartar is more consistently “foolproof”
  • You didn’t whip your egg whites into stiff enough peaks. They were more like soft peaks. So they didn’t have enough enough “strength” to withstand the folding stage
  • You stirred too much in the folding stage. Remember gentle figure-8 patterns and no streaks
  • Your oven was set for 400F but wasn’t running at 400F. This is a little known issue about ovens. Very rarely are home ovens calibrated correctly. Meaning you set it for 400F but inside it actually only reaches 350F. I know?! Right?! Don’t worry, this can be fixed with an oven thermometer. If your oven runs cool, just set it for a few degrees higher (whatever degrees it’s off) until you see your oven thermometer registering at 400F.
  • You waited too long to serve them. Speed in serving is the name of the game. So, 5 minutes before they will be done, get everyone to the table. Have your plates, whipped cream, and powdered sugar out and be ready to go. That way when they come out of the oven, there is no delay, straight to the table they go!

Placing fully baked chocolate souffles dusted with powdered sugar on a serving plate

TIP: The best way to transfer your hot soufflé from the baking sheet to a plate is with a clean, dry dishtowel. This method allows for greater precision in transferring without damaging the tops of your soufflé.

I’ve damaged too many tops with clumsy oven mitts!

STEP#7: Make the Whipped Cream

Make my homemade whipped cream to go with this. It’s SO easy to do, and way better than store-bought! Homemade whipped cream also provides the right consistency, which for a soufflé should be pourable.

Two Chocolate Souffles on a table topped with whipped cream

How To Serve a Chocolate Soufflé

The best way to serve a soufflé is to gently pull apart the center with two spoons to create a little crater in the center.

Splitting apart a chocolate souffle with 2 silver spoons

Then pour the homemade whipped cream inside. The cool whipped cream is a wonderful compliment to the piping hot soufflé underneath. It also balances out the richness of the chocolate.

adding pourable whipped cream to the top of a chocolate souffle

This makes one fantastic Valentine’s Day dessert that really isn’t that hard to master if you take the time to break down the prep and follow my tips! Happy Valentine’s Day everybody! xx

More Great Valentines Desserts! 

Please let me know if you make this Souffle Recipe

by leaving a rating and review below

Freshly baked Chocolate Souffle in ramekin sitting on a white plate with silver spoon

Foolproof Chocolate Soufflé

Yield: serves 2
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes

A foolproof chocolate souffle recipe that can be made ahead of time!  This easy chocolate souffle recipe is a great dessert idea for Valentine's Day or a special anniversary dinner!

Ingredients

  • 1 tbsp (15 g) butter, melted
  • 4 tsp (20 ml) sugar

For Base:

  • 1 egg yolk
  • 2 oz (56 g) bittersweet chocolate
  • 3 tbsp (45 ml) butter
  • ½ tsp (2.5 ml) vanilla extract
  • Large pinch of salt

For Meringue:

  • 2 egg whites
  • 1/4 cup (50 g) sugar
  • ½ tsp (2.5 ml) cream of tartar or 1 tsp (5 ml) white vinegar

For Whipped Cream:

  • 1 cup (240 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract
  • 1 tbsp (7 g) powdered sugar (icing sugar or confectioner’s sugar)

Instructions

Brush each ramekin with the melted butter. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.

Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature. If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake.

Preheat oven to 400F (200C) While the oven preheats, whip the egg whites. Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy.

Then place one dollop of whites into the base and fold to lighten the base. Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.

Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top. Smooth off with a spatula so you have a flat consistent top.

Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.

Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.

Meanwhile while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable. Transfer to a serving bowl.

When soufflés are done remove from oven, dust with powder sugar and serve immediately.

Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.

Notes

  • Make the base ahead. If using in less than an hour, leave on counter. If it will be more time, pop in fridge. When sitting down to dinner, remove and allow to come to room temp.
  • Don’t skip the sugar coating. Coating each ramekin with the sugar, allows the egg mixture something to cling to as it rises up in the oven. It also gives a nice crunchy sweetness to the soufflés after it’s baked.
  • Position oven rack on the lowest rung position. This will allow for your soufflés to bake a bit longer and rise up more, while making sure the tops don’t burn in such a hot oven.
  • Right before you sit down to dinner do these 3 things:
  • 1.) remove the base from the fridge rest on counter to allow it to come up to room temperature if you’ve refrigerated it.
  • 2.) Place egg whites in a bowl so they come to room temperature and will be ready to be whipped.
  • 3.) Measure out your sugar and have cream of tartar ready (or vinegar)
  • After dinner is over, preheat oven to 400F (200C).
  • It's a good idea to to place an oven thermometer in the back of your oven to assure your oven is running at temperature and is in fact heated to 400F.
  • The whipped cream should be pourable so it's easy to pour into the soufflés. If you've over whipped it, just add more heavy cream to loosen it.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 111mgSodium: 135mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 6g
Brownie cake scooped into a mug with ice cream

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33 Comments

  1. This looks like a real soufflé. My question is that I usually find American/Canadian dessert recipes to be way too sweet. Can I reduce the sugar in each part of this recipe for a less sweet taste?

    1. Oh sure you absolutely can reduce the sugar! I use the dark chocolate so found it needed a bit more sweetness, but I’m really not an overly sweet dessert maker so it may just be perfect for you 🙂 Hope you enjoy!

  2. Thank you, Beth, for this wonderful recipe and step by step instructions. I was always intimidated by souffles but was encouraged to try it after viewing your video. I followed your recipe exactly and my soufflé came out perfectly; it was absolutely divine! I had some leftover, which also reheated surprisingly well. Its now on my list of favorite recipes!

    1. YAY! I’m so happy to hear that! BRAVO! Also happy to hear it also re-heated well! 🙂 Nice!!

  3. Hi Beth, I am rewriting my comment again (I may have posted the original to another one of your recipes and I can;t find it). Made chocolate soufflé for Father’s Day. This is really a simple and easy recipe. It was also my first attempt. I had a à question about your video to make biscuits with eggs. In the video you use a flat whisk to mix the dough – it is better than /using a spatula . Where can I buy one of those flat wire whisks? Thanks again!

    1. Oh yes that flat whisk is the BEST! It’s called a Danish Dough whisk and is much better than using a spatula or a spoon. It keeps the dough from being overworked. Alternatively, I would use a fork 🙂 You can get them on Amazon here’s the link enjoy! https://www.amazon.com/LHU-Original-Stainless-Beechwood-Cleaning/dp/B01EI70HLM/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=ntertwitheth-20&linkId=3cb02a95434b5958ed9175601b807a6b&language=en_US

  4. First time ever making soufflés and they worked! Thanks for your recipe. Made for a great isolation date idea to make soufflés together

    1. YAY! I’m so glad to hear it! Nothing like a great baking project to keep everyone occupied! 🙂 Bravo!

  5. I need answer quickly. I already posted question the other day. My dinner party is Monday

    I need six soufflés. Can I triple recipe?

    1. Oh sure you can definitely do that. In fact in my recipe card you’ll now see a little button that is marked X1 X2 X3 which allows you to click on it and the recipe will automatically double or triple for you. It’s a great feature! Best of luck with the party! 🙂 Let me know how it goes!

    2. Darn Darn !
      Just followed the Recipe word for word….checked and rechecked.
      I wanted to make 4 of these for Thanksgiving today….so I DOUBLED the recipe ( which is for 2 )
      When I went to fill the ramekins, there was enough to fill 2 and 1/4 ramekins.
      Such a disappointment !!!!

  6. Hi Beth,

    My daughter and I are planning on making this recipe on Christmas Day. We try every year to make a chocolate souffle with no luck yet! Hoping your recipe works for us. Can you let us know if we should use the convection bake or the regular bake?

    Thanks! Meredith & Lily

    1. Oh sure go with the regular bake! Convection can be tricky! This recipe is really easy and so delicious just follow my tips and you will do great! Keep me posted! And Merry Christmas 🙂

  7. I love this desert and this is my first one making it. Thanks for sharing the recipe.

    But the instructions is not user friendly and easy , Especially when we are prepping the ingredients simultaneously doing other things. Needs to e written in very simple terms .. the tips can be separately in the beginning or the end ! Does not have to be mixed up with the baking ingredients.

    Good luck

  8. Hi Beth! I am really excited to try this recipe! But do you also have a recipe for a good ol’ basic soufflé? I have been searching the Internet for one, but have yet to find one ???? I’ve tried many of your recipes (currently baking your ultimate banana bread recipe ????) so I am always happy with your recipes! Thanks!

    1. Oh sure as luck would have it, I’m posting a recipe for a cheese souffle on Saturday! 🙂 Really easy and delicious! Stay tuned!

  9. Hi Beth!
    I LOVE your YouTube channel as well as your blog! You make cooking, gardening and entertaining look so flawless and easy(and you always look adorable in your videos)!
    I have a baking question for you: my Dad’s absolute favorite pie of all time is a Chocolate Meringue Pie and I have been scouring the internet and asking my friends if they have one. And although I have found a few, I am just not ‘sold’ on any of them? So, if you have one or at least a great recipe for a foolproof meringue(I know you have lots of foolproof recipes, and I have tried a few and they truly are!), would you please share it with me? Thank you so much and I cannot wait to see more of your garden!
    Sincerely,
    Chelsea Burbach
    Marfa, Texas

    1. Hi Chelsea! So glad you enjoy the channel 🙂 thank you for your kind words! OK so for Dad, that pie idea does sound delicious I might say. I haven’t an exact recipe for that type of meringue, but have you tried this recipe? I think Dad would LOVE this! Pretty simple to make and oh so delicious! Also easier and less tricky than meringue 🙂 If you give it a try, report back on the results! 🙂 Beth