Eats & DrinksDesserts

Decadent Chocolate Soufflés for two!


A decadent chocolate soufflé recipe that is perfect for two! You can make this the day before and bake sever when they’re warm and rich with melted chocolate!

You often see chocolate soufflé on dessert menus, especially when fine dining. But what’s interesting about this classic dessert is that it’s pretty simple to make actually. As a child, I would order a chocolate soufflé any chance I got and to this day, I can still devour a pot of melted chocolate soufflé. For chocolate lovers, like myself, it’s pretty much chocolate heaven in a bowl. We’ve paired down this recipe so that it makes two mini pots of soufflé… but most likely, you won’t want to share!

This chocolate soufflé recipe is made with bittersweet chocolate, butter, eggs, a little sugar, small amount of flour and vanilla extract. Even though it seems like a luxurious dessert, it’s actually easy to make. It’s also a great recipe for learning how to whip up soft peaks and melt chocolate. You’ll be a pro once you make this!

When you crack the eggs, you’ll separate the egg yolks and the egg whites in two bowls. You beat them on high while you gradually add in the sugar and they will form soft peaks. This will be folded into the chocolate mixture.

The chocolate mixture is melted chocolate with butter (yum!) and the egg yolks, flour and vanilla whisked in. The soft egg whites get folded into the   chocolate mixture to make the soufflé.

Can chocolate soufflé be prepared in advance?

Yes! This is one of the best parts about making a soufflé. You can make the chocolate soufflé ahead of time, pour it into the individual ramekins or mini pots like we used, then refrigerate overnight. It will alter the cooking time a little if they go straight from the refrigerator to the oven, so keep that in mind if they take a little longer to cook.


How do you know when the chocolate soufflé is done? 

You can tell the soufflé is cooked and ready when the edges are set and when tested with a toothpick in the center,  the batter comes out a little gooey. You don’t want it to be fully cooked or you’ll miss out on the gooey chocolate center! Also, we used these mini copper pots to cook our chocolate soufflés in!

A few other tips for making a delicious chocolate soufflé is to cook them on the bottom rack and don’t over fold eggs.

Let us know if you make these decadent chocolate soufflés! We always love seeing your photos on social and please reach out with any questions!

Chocolate Soufflé for Two

Course Dessert
Keyword Chocolate, Dessert, soufflé


  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 stick unsalted butter
  • 3 large egg whites
  • 6 tablespoons sugar
  • 2 large egg yolks
  • 1/3 cup all purpose flour
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 400°F.

  2. Butter two large soufflé dishes. (I used small copper pots) Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl and let it cool.

  3. Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry

  4. Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. 

  5. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)

  6. Bake soufflés until edges are set and a toothpick in the center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. 

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