Chocolate Souffle Recipe

Got that feeling for some chocolatey goodness today, and I’d been thinking of whipping up something summery and chocolatey, but not too heavy, so I thought why not try my hand at this Chocolate Souffle Recipe!

This is actually my first time making this Chocolate Souffle, and I was pleasantly surprised by how fluffy and delicious it came out! I have previously made a three-cheese souffle with my fiance, and I must say that being a chocolate fan, I strongly prefer the chocolate souffle recipe to the cheese souffle.

Chocolate Souffle

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 chocolate souffles

Chocolate Souffle

This chocolate souffle is a light and airy dessert that is actually very easy to make! Finish them by dusting with powdered sugar and serve with coffee.


2 egg yolks, separated
4 egg whites, separated
5 ounces melted semisweet chocolate
2 tablespoons unsalted butter (plus more for greasing ramekins)
2 tsp sugar
Dusting of white sugar
Dusting of powdered sugar


  1. Grease ramekins with butter, sprinkle white sugar on top of the butter. Place ramekins in freezer for approximately 1 hour until chilled.
  2. Preheat oven to 375 degrees.
  3. In two small bowls, separate the eggs into egg yolks and egg whites.
  4. In a double boiler (metal bowl over a pot of boiling water on stovetop), melt the semisweet chocolate and butter together until smooth and creamy, then remove from heat.
  5. Add the 2 teaspoons of white sugar to the egg yolk mixture and beat with whisk. Using another whisk, beat the egg whites until they are thick and fluffy and can be formed into peaks. This should take approximately 5 minutes of beating.
  6. Add the egg yolks and sugar mixture to the melted chocolate and stir gently.
  7. Take the beaten egg white mixture and fold it into the chocolate mixture a little at a time using a rubber spatula. Add the remaining mixture to the chocolate and fold it in until all is combined.
  8. Pour chocolate mixture into the ramekins, until each is about 1/2 full. If you’d like extra rising of the souffle out of the top of the ramekin, fill 3/4 full.
  9. Bake in oven for 20 minutes. You should see the souffles start to rise and look fluffy after around 17 minutes.
  10. Top with a dusting of powdered sugar, and serve and enjoy!


*Tips and suggestions: Be sure to beat the egg whites until they are really fluffy, or else you risk your souffles not rising well. Also, make sure that the chocolate and butter mix is at least room temperature before adding the eggs to it, or you risk cooking the eggs prematurely before they get in the oven, which could also affect rising.

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