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–+ servings
chocolate soufflé in a white ramekin
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5 from 29 votes

Easy Chocolate Soufflé

An Easy Chocolate Soufflé recipe anyone can master with just five pantry ingredients. This special chocolate dessert rises beautifully and won't fall ~ it's guaranteed to impress!
Prep Time15 minutes
Cook Time10 minutes
chilling15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: French
Diet: Gluten Free
Servings: 4 servings
Calories: 342kcal
Author: Sue Moran

Equipment

  • electric beaters
  • 5-ounce oven safe ramekins

Ingredients

  • 5 ounces dark or semi sweet chocolate, cut in small pieces Note: this is about 3/4 of a cup of chips)
  • 2 Tbsp unsalted butter, plus more for prepping ramekins
  • 3 large eggs, separated
  • 2 Tbsp granulated sugar plus more for prepping ramekins
  • 1 tsp vanilla extract
  • pinch salt
  • powdered sugar for dusting

Instructions

  • Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
    prepped ramekins for chocolate souffle
  • Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water, being careful not to have the bowl touching the water, or allow any water to splash into the bowl. You can also do this in a saucepan over direct heat if you are brave ;)
    Making chocolate souffle
  • When the chocolate is completely melted, remove from heat and whisk in the egg yolks, extract, and salt, until smooth.
  • Meanwhile beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until still peaks form.
    mixing egg whites and chocolate for souffle
  • Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them. Note; you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
    chocolate mixture for souffle
  • Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
    Ramekins filled with chocolate souffle batter
  • Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims but they will be puffed up.
    chocolate souffles, just baked
  • Serve asap with a dusting of powdered sugar.
    Individual chocolate souffles, topped with powdered sugar

Notes

Notes:

  • If you have cream of tartar in your pantry you can add 1/4 teaspoon to the egg whites when you beat them. This helps stabilize them and helps them stay aloft after baking.

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 61mg | Potassium: 308mg | Fiber: 4g | Sugar: 15g | Vitamin A: 391IU | Calcium: 49mg | Iron: 5mg