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This easy chocolate soufflé recipe makes the perfect treat for two. You can prep them ahead of time and bake right before serving. They come out warm, rich, and full of melted chocolate goodness.
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Pin ItI’ve always loved chocolate soufflé. Ever since I was a kid, it was the one dessert I’d order any chance I got. It may seem fancy, but it’s surprisingly easy to make with just chocolate, butter, eggs, a little sugar, flour, and vanilla.
It takes only 30 minutes total and is a great recipe to learn how to whip soft peaks and melt chocolate like a pro.
This version makes two mini pots, but honestly, you won’t want to share. It’s rich, warm, and basically chocolate heaven in a bowl.
If you love all things chocolate like I do, especially my chocolate crinkle cookies, easy brookies, and moist chocolate cake, this one’s for you.
Easy Chocolate Soufflés Ingredients
Bittersweet or Semisweet Chocolate, Chopped: Melted into the base, this chocolate adds deep, rich flavor and that classic soufflé intensity.
Unsalted Butter: Used to melt with the chocolate, it creates a smooth, silky base without added salt.
Egg Whites: Whipped into soft peaks, they give the soufflé its signature rise and airy texture.
Granulated Sugar: Sweetens the soufflé and helps stabilize the whipped egg whites for a perfect lift.
Egg Yolks: Mixed into the chocolate mixture for richness and structure.
All Purpose Flour: Just a touch to help the soufflé hold together while keeping it light.
Vanilla Extract: Adds a warm, subtle sweetness that enhances the chocolate flavor.
How to Make
- Preheat the oven to 400°F.
- Butter two large soufflé dishes. (I used small copper pots) Melt chocolate and butter in a heavy medium saucepan over medium-low heat until smooth. Transfer to a large bowl and let it cool.
- Using an electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
- Whisk yolks, flour, and vanilla into the melted chocolate mixture. Fold in 1/3 of the egg whites to lighten. Fold in the remaining whites.
- Divide soufflé mixture evenly among soufflé dishes. Transfer to a baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
- 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.
FAQ
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.
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!
Recipe Tips
- Make sure you use a preheated.
- Cook the soufflés on the bottom rack of the oven for best cooking results.
- Don’t overfold the eggs, be gentle to not lose the air when folding. Otherwise, the soufflés won’t rise well.
- To prevent sticking, brush the dishes with room-temperature butter using even upward strokes. This helps the soufflé rise
More Chocolate Desserts
The Most Delicious Chocolate Chip Cookie Pie Recipe
Chocolate Toffee Cupcakes With Buttercream Frosting
When you make these easy Chocolate Soufflés, let me know how it turned out in the comments below!
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Easy Chocolate Soufflés
Ingredients
- 5 ounces bittersweet chocolate, bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup unsalted butter
- 3 large egg whites
- 6 tbsp sugar
- 2 large egg yolks
- 1/3 cup all purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F.
- 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.
- Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry
- Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites.
- Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I always thought souffles were intimidating but this looks easy!
These were perfect for me and my husband. Just the dessert we were looking for for us two. Delicious.
My friend shared this recipe with me because we ate it at her house. SO delicious! I am planning on making it this weekend for my husband!
This looks so much easier than I thought it would be! chocolate souffle is one of my mom’s favorite desserts, I can’t wait to make it for her birthday next week!
These look absolutely fabulous – perfection!