Chocolate Soufflé

By Makinze GoreUpdated: Jan 18, 2023

Approved by the Delish Test Kitchen

1 Rating

preview for Chocolate Soufflé Will Make You Feel Like A Star Baker

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

55 mins

Cal/Serv:

626

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If your soufflé attempts have always turned out flat and sunken in, this recipe is here to help. We've got all the tips and tricks to help you make a perfect light, airy and decadent chocolate soufflé to impress your Valentine's Day date or dinner party guests in no time. Dust this tall and beautiful chocolate dessert with a shower of powdered sugar right out of the oven, and you're guaranteed to look like a star baker—no technical challenge required.

What makes up a chocolate soufflé?
Chocolate and egg whites are the most important part of a chocolate soufflé. Whipped egg whites get incorporated into melted chocolate until just combined before being baked in individual ramekins. The result? A rich chocolatey dessert with puffed up, soft edges and a molten chocolate center. Tip: The chocolate you pick for this dessert matters. Choose a semisweet (or dark if that's more your thing) chocolate you wouldn't mind eating on it's own!

Top tips for success:
— Coat your ramekins with sugar. Grease your ramekins really well with butter, then give them a good dusting of granulated sugar. This includes the very top rim of your ramekins as well. The sugar will help ensure the chocolate isn't clinging to the sides of your dish and makes sure that your soufflé will rise tall past the rim.
—Don't open your oven. You will be so tempted to take a peak at your work, but don't! Use your oven light if you want to see what's happening, but opening the oven door lets heat escape and a quick change in temperature will cause the soufflés to deflate. Just trust and wait to open the oven for when you are ready to pull them out.
—Make ahead, but serve straight away. This is a great dessert to have prepped and ready ahead of time. Sadly, they don't last very long once out of the oven, so you'll want to serve them quickly. A little ice cream or whipped cream dolloped on top will go a long way! You can make the batter ahead of time and covered in plastic wrap can be left out at room temperature for 1 hour or in the refrigerator for up to 1 day.

Have you made these yet? Let us know how it went in the comments below!

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Ingredients

1/2 cup
(1 stick) butter, cut into tablespoons, plus more for dish
6 Tbsp.
granulated sugar, plus more for dish
8 oz.
semisweet chocolate, roughly chopped
1 tsp.
pure vanilla extract
1 tsp.
kosher salt
4
large eggs, separated
Powdered sugar, for serving

Directions

1. Step 1Preheat oven to 375°. Grease the inside of four 6-ounce ramekins well with butter including the top of the outside rim. Sprinkle a little sugar in each and tap it around to coat the inside well. Dump out any excess sugar. Place on a small baking sheet.
2. Step 2Create a double boiler by placing a large bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch water. Add chocolate and butter to bowl and stir until completely melted. Remove from heat and stir in vanilla and salt. Let cool while you whip egg whites.
3. Step 3Add egg whites to a medium bowl and beat with a hand mixer. Once at soft peaks start adding sugar slowly, 1 tablespoon at a time. Continue beating until egg whites reach stiff peaks.
4. Step 4Add egg yolks one at a time to cooled chocolate, whisking well after each one. Add about ½ cup of whipped egg whites to chocolate and stir until just combined. Add the remaining egg whites in 2 batches, gently folding in after each addition just until no white streaks remain.
5. Step 5Gently pour batter into prepared ramekins, filling just below the top rim and smooth tops.
6. Step 6Bake until soufflés have risen tall and are just slightly wobbly, about 20 minutes.
7. Step 7Dust with powdered sugar and serve immediately.