Chocolate Soufflé

Yield

• Servings: 4
• Serving size: 1 individual soufflé
• Total yield: 4 individual soufflés

Time

• Prep: 25 min
• Cook: 15 min
• Total: 40 min

 

• Active: 35 min

Ingredients

For the ramekins

• Unsalted butter: 15 g (1 Tbsp) — soft, for greasing
• Granulated sugar: 30 g (2 Tbsp) — for coating ramekins

For the chocolate base

• Dark chocolate (60–70% cocoa): 120 g (≈4¼ oz) — finely chopped
• Unsalted butter: 30 g (2 Tbsp)
• All-purpose flour: 20 g (≈2½ Tbsp)
• Whole milk: 180 g (¾ cup) — room temperature if possible
• Granulated sugar: 60 g (≈⅓ cup)
• Fine salt: ¼ tsp
• Vanilla extract: 1 tsp
• Large egg yolks: 3 — room temperature

For the meringue

• Large egg whites: 4 — room temperature
• Granulated sugar: 40 g (≈3 Tbsp)
• Cream of tartar or lemon juice: ¼ tsp cream of tartar or 1 tsp lemon juice — for stability (optional but recommended)

Instructions

1. Prepare the ramekins and oven

• Heat oven to 400°F (200°C). Place a rack in the center.
• Generously butter the insides of the ramekins with the softened butter, brushing straight up the sides.
• Add a spoonful of sugar to each ramekin and rotate to coat the bottom and sides evenly. Tap out excess.
• Arrange the ramekins on a baking sheet and refrigerate while you prepare the soufflé base and meringue.

2. Make the chocolate base

• In a small saucepan, melt the 30 g butter over medium heat.
• Sprinkle in the flour and whisk constantly for 1 minute to form a smooth paste (roux) without browning it.
• Slowly pour in the milk while whisking to avoid lumps. Cook 2–3 minutes, whisking, until thickened and gently bubbling.
• Remove from heat. Add the chopped chocolate, 60 g sugar, salt, and vanilla.
• Whisk until the chocolate is fully melted and the mixture is smooth and glossy.
• Let cool for 3–5 minutes, until warm but not hot to the touch.
• Whisk in the egg yolks, one at a time, until fully incorporated.
• Transfer the base to a large mixing bowl and set aside.

3. Beat the meringue

• In a clean, dry bowl, combine the egg whites and cream of tartar (or lemon juice).
• Beat on medium speed until soft peaks.
  • Soft peaks = when you lift the spatula or whisk from the whipped egg whites a soft peak forms.
  • The egg whites will go though phases of large bubbles to soft bubbles to fluffy and white.
  • Electric mixer recommended.
• Gradually add the 40 g sugar while beating, then continue to beat to medium-firm, glossy peaks:
  • The meringue should hold a peak that slightly bends over at the tip, not a stiff, dry spike.

4. Fold the meringue into the base

• Stir a generous spoonful of meringue into the chocolate base to lighten it.
• Gently fold in the remaining meringue in 2–3 additions:
  • Use a spatula to cut down through the center, sweep along the bottom, and fold up and over.
  • Rotate the bowl as you go, taking care not to deflate the mixture.
• Stop folding as soon as no large streaks of meringue remain.

5. Fill and bake

• Remove the chilled ramekins from the refrigerator.
• Divide the batter evenly among them, filling almost to the top.
• Smooth the surface with a spatula, then run your thumb around the inside rim of each ramekin to create a shallow “gutter.”
  • This helps the soufflés rise straight and evenly.
• Place the baking sheet with ramekins into the oven.
• Bake 12–15 minutes, without opening the oven door, until:
  • The soufflés have risen 1–2 inches above the rim.
  • The tops look set and slightly matte, but the centers still wobble gently when you nudge the pan.

6. Serve

• Dust with powdered sugar if desired.
• Serve immediately, while still puffed, on warm plates.
• Optionally accompany with lightly sweetened whipped cream, vanilla ice cream, or a drizzle of cold cream.

Notes / Make-ahead / Variations

• For a slightly deeper chocolate flavor, increase dark chocolate to 140 g and reduce the sugar in the base to 50 g.
• To flavor with liqueur, replace 1 Tbsp of the milk with coffee liqueur, orange liqueur, or rum and add with the vanilla.
• You can prepare the buttered-and-sugared ramekins up to 1 day ahead; cover and refrigerate until needed.
• For a small batch, halve all ingredients and bake in 2 ramekins; check a minute or two earlier.

Nutrition

Nutrient	Full Recipe	Per Serving (1 individual soufflé)
Calories	1360	340
Protein	36 g	9 g
Fat	84 g	21 g
Carbs	120 g	30 g
Fiber	12 g	3 g
Sugars	92 g	23 g
Sodium	520 mg	130 mg