Chocolate Soufflé Recipe (2024)

Chocolate
Desserts

Served à la minute, chocolate soufflé is the go-to classic dessert for chocolate lovers everywhere.

Lauren Weisenthal

Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.

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Updated January 12, 2024

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Why It Works

A dark chocolate ganache, deepened with the addition of unsweetened chocolate, makes a simple base that bakes up into a moist, not dry, soufflé.
The significant quantity of cocoa powder produces a soufflé base that’s stable enough to last overnight in the refrigerator before baking.

Chocolate soufflé has stood the test of time as a go-to for chocolate lovers everywhere. Light, airy, and served à la minute, this dramatic dessert, gluten-free and delightfully rich, rises up out of its ramekin in the oven and must be delivered promptly to the diner before it begins to shrink back into itself. While many soufflés are served with a sauce poured inside, this one stays moist enough on the inside that it's not entirely necessary. Crème anglaise, though, would make a great optional garnish for pouring into a small hole made in the center.

Unlike some sweet soufflés, this version doesn’t use pastry cream as its base. Instead, a deep chocolate ganache—made with three types of chocolate—produces a stable base with a pronounced and well-rounded chocolate flavor.

Making a successful soufflé is not nearly as difficult as it sounds, but it does require doing a few things properly. They include:

Liberally buttering and sugaring your ramekins. This includes the inner base and walls, all the way up to the top rim. First, slather the butter all over the inner surfaces, up to and including the top edge of each ramekin, then thoroughly coat the insides with sugar. This will ensure the soufflés rise up without any snags or cracks.
Making sure the bowl holding the ganache does not touch the simmering water below; success with the ganache hinges on it not getting too hot.
Not being shy about fully incorporating the egg whites. Thoroughly stirring in a quarter of the beaten egg whites first lightens the soufflé mixture and prepares it for the rest, which must be gently folded in until there are no visible whites left. Note that any pockets of unincorporated egg whites will rise more rapidly than the surrounding batter and cause cracking. So take your time and make sure all of the egg whites are completely incorporated.

This recipe was adapted from one of many featured in the curriculum of the French Culinary Institute.

January 2012

Recipe Details

Chocolate Soufflé Recipe

Prep15 mins

Cook25 mins

Active45 mins

Total40 mins

Serves8 soufflés

Ingredients

For the Ramekins:

Softened unsalted butter, for greasing the ramekins (approximately 3 tablespoons)
Granulated sugar, for coating ramekins (approximately 3 tablespoons)

For the Soufflés:

2 1/2 ounces (about 1/4 cup; 70g) heavy cream and/or whole milk
1 3/4 ounces 68-71%dark chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces unsweetened chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces (1/2 cup; 50g)Dutch process cocoa powder
3 1/2 ounces (scant 1/2 cup; 100g) water
1 teaspoon vanilla extract
Whites from 8 large eggs, straight from the fridge (8 3/4 ounces; 250g)
3 1/2 ounces (1/2 cup; 100g) granulated sugar
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Directions

Preheat oven to 400°F (205°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.
Place 2 1/2 cups water in a 3-quart sauce pan on the stove over medium heat. In a large, heat-proof bowl that will sit comfortably on the pot without toppling over or touching the water below, combine cream and/or milk, dark chocolate, and unsweetened chocolate. Whisk gently until chocolate is melted, cream and/or milk are fully incorporated, and a smooth ganache has formed.
Turn off heat, then carefully whisk in cocoa powder, water, and vanilla extract until smooth. Leave bowl atop pot of hot water, off the heat, to keep the ganache warm.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they become foamy, about 20 seconds. Reduce mixer speed to medium and gradually add sugar and salt, then return to high speed and whisk the egg white mixture until firm, glossy, smooth peaks form, about 2 minutes.
Using a silicone spatula, stir about 1/4 of the egg whites into the chocolate ganache until thoroughly incorporated, to lighten it. Then gently but thoroughly fold in the remaining egg whites, taking care not to deflate the mixture, until no visible whites remain. As soon as there are no more unincorporated whites, spoon soufflé mixture into prepared ramekins just to the top, then even the tops with an offset spatula. (You may prepare soufflés up to this point, and bake later; see note.)
Evenly space ramekins on a rimmed baking sheet and bake in the center of the oven for 12 minutes for soufflés that are wet on the inside, or 13 to 14 minutes for ones that are drier. The soufflés will have risen tall above the rims of the ramekins and look dry on top. Serve immediately.

Special Equipment

Eight 4-ounce ramekins, 3-quart stainless steel sauce pan, whisk, stand mixer, silicone spatula, offset spatula, rimmed baking sheet

Notes

To achieve the ideal level of richness, we prefer an equal mix of heavy cream and whole milk, but the recipe will work with one or the other (the richness will vary accordingly).

Make-Ahead and Storage

If you choose to prepare the soufflés in advance: After filling each prepared ramekin with the soufflé mixture, wrap each ramekin with plastic and refrigerate for up to one day. When ready, preheat the oven and bake the soufflés, straight from the fridge, for 15 minutes, then serve immediately.

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Nutrition Facts (per serving)
255	Calories
14g	Fat
26g	Carbs
6g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8
Amount per serving
Calories	255
% Daily Value*
Total Fat 14g	18%
Saturated Fat 8g	41%
Cholesterol 22mg	7%
Sodium 176mg	8%
Total Carbohydrate 26g	10%
Dietary Fiber 3g	11%
Total Sugars 19g
Protein 6g
Vitamin C 0mg	0%
Calcium 21mg	2%
Iron 4mg	23%
Potassium 158mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

What is the secret to a good soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

Know More ›

Why is soufflé so hard to make? ›

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

Keep Reading ›

What ingredient makes a soufflé rise? ›

The motion of beating egg whites traps air into the mix. The egg white protein seals around pockets of air, creating bubbles. Egg yolks are separated out because their fat prevents those bubbles from forming. Those air bubbles expand in the oven, creating that famous cloud-like formation of a soufflé.

Discover More Details ›

What are the two main components of a soufflé? ›

A souffle has two main components, a flavorful base and glossy beaten egg whites, and they are gently folded together just before baking. The word itself comes from “souffler,” meaning “to breathe” or “to puff,” which is what the whites do to the base once they hit the oven's heat.

Find Out More ›

Why did my chocolate soufflé fall? ›

Why Did my Chocolate Soufflé Fall? Over-mixed + deflated batter: Slowly and gently fold the whipped egg whites into the chocolate mixture in 3 additions, always being careful to avoid over-mixing and excessive deflating.

Are soufflés supposed to be gooey? ›

Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

Discover More ›

What do egg yolks do in soufflé? ›

Egg yolks get whisked in for even more richness, and coagulation—as the eggs cook, they set, just like when you fry or scramble them, allowing the soufflé to hold onto its loft for at least some time before deflating.

Learn More ›

What can you use instead of a soufflé dish? ›

Substitute Soufflé Pans: If you don't have a real soufflé pan, you can use any straight-sided pan that's deeper than it is wide. They'll bake more evenly and with better lift if you use a round pan instead of a square or rectangular one. You could use any baking dish or even a deep, oven-safe saucepan!

Learn More Now ›

What is Japanese soufflé made of? ›

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites.