Chocolate Soufflé

This chocolate soufflé is proof that an impressive dessert doesn’t have to be intimidating. Light, airy, and deeply chocolaty, it comes together with simple ingredients and a few key techniques that make all the difference.

Chocolate soufflé has a reputation for being intimidating, but I promise this one is far more approachable than cooking shows make it seem. The ingredients are simple, the timeline is reasonable, and if you follow the steps closely, the result is incredibly rewarding. What comes out of the oven is light, airy, and deeply chocolaty, with a delicate structure that feels almost magical the first time you pull it off—and you absolutely can pull it off.

The flavor is rich but not overly sweet, letting the chocolate really shine. Semi-sweet chocolate, cocoa powder, and a touch of vanilla create a deep, rounded chocolate taste, while just enough sugar balances it without dulling the intensity. Texture is where this dessert really wins: the center stays soft and almost mousse-like, while the top rises tall and pillowy before gently cracking as it cools. That dramatic lift doesn’t come from baking powder or soda, but from properly whipped egg whites, which trap air and give the soufflé its signature rise and feather-light feel.

Ramekins help guide the soufflé upward, creating that classic puffed crown, but the beauty of this recipe is that it’s flexible—you can even bake it in a skillet and serve it family-style. It’s impressive enough for a dinner party, and just as satisfying on a quiet weeknight when a serious chocolate craving hits. If you’ve ever been curious about soufflés but felt nervous to try, this is the recipe that proves they’re not scary at all—just precise, deeply chocolatey, and completely worth it.

Chocolate Soufflé on a dessert table - 2

Chocolate Soufflé in a white ramekin topped with a strawberry - 3

Tips for the best chocolate soufflé

To make sure your chocolate soufflés turn out light, tall, and irresistible, a few simple techniques make all the difference.

Air : Properly whipped egg whites are what give soufflés their signature lift and feather-light texture. Use electric beaters and whip until you reach stiff, glossy peaks—this is non-negotiable. When it’s time to combine the egg whites with the chocolate base, fold gently. You want the mixture fully combined with no white streaks, but over mixing will knock out the air you just worked so hard to build.
Fold gently : When it comes time to combine your stiff egg whites with the chocolate mix, fold them together gently. There shouldn’t be any white streaks, but you don’t want to over-mix at this point.
Help them rise : Once the batter is in the ramekins, run a knife around the inside edge to create a small channel. This little step helps the soufflés rise straight up rather than spilling over.
Serve immediately : Soufflés wait for no one—their dramatic height starts to fade as soon as they come out of the oven, so get them to the table while they’re still proudly puffed and at their absolute best.

Chocolate Soufflé Recipe

Ingredients

▢ Butter and sugar (for greasing the pan)
▢ 8 ounces semi-sweet chocolate ( chopped)
▢ ½ cup whipping cream
▢ 6 large eggs (separated)
▢ ¼ teaspoon cream of tartar
▢ ½ cup granulated sugar
▢ ¼ cup cocoa powder
▢ 1 tablespoon vanilla
▢ ¼ teaspoon sea salt
▢ Fresh berries and mint (for serving)

Tonka Bean Cream

▢ ½ cup whipping cream
▢ ¼ cup powdered sugar
▢ ½ tonka bean (see notes)

Instructions

Preheat your oven to 400 degrees Fahrenheit. Butter six 6-ounce ramekins right to the very top. Sprinkle granulated sugar into the ramekins, ensuring that all the butter is covered. Tip out any excess sugar. Place the ramekins on a baking sheet. Butter and sugar
Add the chocolate and cream to a large, heatproof bowl. Melt the chocolate either in your microwave or over a double boiler. Stir until the chocolate is smooth, then set the bowl aside to cool. ½ cup whipping cream, 8 ounces semi-sweet chocolate
Separate the egg whites from the yolks, and place the whites in a large bowl. Add the cream of tartar, then beat the egg whites with an electric mixer until they’re frothy. Slowly add the sugar, a few tablespoons at a time, and continue to beat until the egg whites form stiff peaks, about 4 minutes in total. 6 large eggs, ½ cup granulated sugar, ¼ teaspoon cream of tartar
Whisk the egg yolks, cocoa powder, vanilla, and salt into the mostly cooled chocolate. ¼ cup cocoa powder, 1 tablespoon vanilla, ¼ teaspoon sea salt
Add ¼ of the egg whites to the chocolate and mix them in to lighten the batter. Add the remaining egg whites and gently fold them in, making sure that no white streaks remain.
Divide the batter between the ramekins, then smooth the tops with an offset spatula. Then run a knife along the inside ridge of the ramekin to create a little channel for the chocolate soufflé to rise. Wipe the edges of the ramekin clean with a paper towel for the prettiest souffles.
Bake the souffles for 13-14 minutes, until the top and edges are set and the center only gives a tiny jiggle when you tap the ramekin. Serve immediately with a little powdered sugar sprinkled on top, a dollop of the tonka bean cream or regular whipping cream, and some fresh berries and mint on the side. Fresh berries and mint

Tonka Bean Cream

Add the whipping cream and powdered sugar to a medium-sized bowl. Use a microplane to grate in the tonka bean. ½ cup whipping cream, ¼ cup powdered sugar, ½ tonka bean
Beat with electric beaters on medium speed until medium-soft peaks form, about 5-6 minutes.

Video

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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