I am so glad I was finally able to make this recipe for Chocolate Souffle. The words are simply not enough to describe what a chocolate souffle tastes like. It is incredibly light, chocolatey, and simply divine. If you are a chocolate lover you really must give this recipe a try as I’m sure you will enjoy it as much as we did.
I’ve come across many souffle recipes, some with flour, some without, some using egg yolks, and some without. It was quite challenging to decide which one to follow. Ultimately, I trusted my instincts and aimed for a chocolate souffle that rises beautifully and tastes amazing. I discovered that combining cocoa powder with chocolate intensifies the chocolate flavor wonderfully. So, I opted to skip the flour and use cocoa powder instead.
How to make Chocolate Souffle
Begin by preheating your oven to 375°F (190°C). Butter the inside of your souffle molds (using 3 1/2 inch or 9 cm ramekins) and dust them with granulated sugar, pouring out the excess.
In a small saucepan, combine the milk and cream and heat over medium until it boils. Remove from heat, add the chocolate, and let sit for 1 minute. Stir until the chocolate has fully melted and the mixture is well combined.
Add the cocoa powder and water, and whisk the mixture over a bain-marie (double boiler) until it becomes very hot. Remove from the heat and set aside to cool for a few minutes.
Meanwhile, whip the egg whites with a pinch of salt until they become foamy. Gradually add sugar and beat until stiff peaks form.
Add the egg yolks to the chocolate mixture and whisk to combine.
Using a rubber spatula, gently mix one-third of the egg whites into the chocolate mixture to lighten it. Then, fold the chocolate mixture into the remaining egg whites until well combined.
Spoon the batter into the prepared molds. Bake for about 13-15 minutes, or until the souffle has risen to about 1 1/2 inches above the dish.
While the souffles are baking, whip the cream with powdered sugar, if desired, for serving.
Once done, remove the souffle from the oven, dust the tops with powdered sugar, and add a spoonful of whipped cream. Serve immediately, as the souffle will begin to deflate after about 2 minutes.
Hope you will try it out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.
For more similar recipes check our full collection of Custards and Puddings. For more chocolate treats check our full collection of Chocolate Desserts.
Other souffle recipes you may like to try
This delicate Vanilla Souffle is perfect for any special occasion, offering a delicate, sweet flavor that melts in your mouth.
This Raspberry Souffle features a light, airy texture with the perfect balance of tart raspberry flavor.
This Strawberry Souffle is a delightful dessert with a light, fluffy texture, that’s bursting with strawberry flavor.
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Chocolate Souffle
Ingredients
- 2 tbsp (30ml) milk
- 1 tbsp (15g) cream
- 5 tbsp (75g) sugar
- 2 oz (60g) 55-70% semisweet chocolate
- 2 egg yolks
- 3 egg whites
- 1/4 tsp (2g) salt
- 1/4 cup (30g) unsweetened cocoa powder , good quality
- 3 tbsp (45ml) water
- Powdered sugar for dusting
- Butter and granulated sugar for coating the ramekins
Topping (optional)
- 7 oz (200ml) whipping cream
- 1 tbsp (7g) powdered sugar
Instructions
- Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 3 1/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
- Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
- Add the cocoa powder and water, and whisk until very hot over a bain-marie (double boiler).
- Remove from the heat and set aside to cool for a few minutes.
- Meanwhile, whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
- Add egg yolks to chocolate mixture and whisk in to combine.
- Using a rubber spatula gently mix one-third of the egg whites into the chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
- Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
- Meanwhile whip the cream with powdered sugar if used for serving.
- Remove from the oven, dust the top with powdered sugar, and add a spoon of whipped cream. Serve immediately as the souffle will begin to deflate after about 2 minutes.
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Nutrition
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Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
MMM! How decadent and chocolatey! I’ve been wanting to try to make chocolate souffle for so long, and I SO need to!
Beautiful and ever so luscious.
Cheers,
Rosa
Your chocolate souffle looks amazing! Love souffles… it’s a lovely treat that I only makes on special occasions. I should try this soon!
Wowwwww is very fantastic !!!
thank you.. hope you will try it out
going to try it out
sounds awesome.. hopw it turned great for you
They look amazing! I think I will definitely try them!! Just one question… Witch type of cream do you use to make them?
Thank you so much for the recipe! And I am really glad you also included metric units 🙂
Hi! They seem so tasty :3 today I will cook San Valentine’s dinner and I want these souffles to be the dessert. Can I prepare them right now (4 pm)? Or it’s better to prepare them closer to dinner time?
Giuls
Hello! They look so so tasty. 🙂 I wanted to ask, if I could prepare everything for the soufflé and put them later on into the over. Would that be okay?
Thank you for your answer!
Can steps 1-7 be done ahead of time and have it already to bake…and only bake it just before serving. If yes, should I refrigerate the ramekins and take out just before baking?
Hello! I know you said that your ramekins are 3.5 inches wide. How deep are they?
they are about 1 1/2 inch (4cm) deep
Looks like a great recipe. Can we make the batter in advance and bake it just before serving?
Hey! I want to try this recipe, but i don’t understand whar is cream. Please tell me what kind of cream you use. Thanks! ???? Look amaizing!! ????
Hi Ana.
I use 35% fat whipping cream .