A decadent chocolate and easy soufflés recipe that is perfect for two! You can make this chocolate souffle recipe 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!
How To Make Easy Chocolate Soufflés – Step By Step
Table of Contents
Bittersweet (Not Unsweetened) Or Semisweet Chocolate, Chopped
- 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.
An Easy Chocolate Soufflés Recipe
This chocolate soufflé recipe is made with bittersweet chocolate, butter, eggs, a little sugar, a small amount of flour, and vanilla extract.
Even though it seems like a luxurious dessert, it’s actually easy to make. Total time, including prep and cooking, is only 30 mins!
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, plus your guests will love it!
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 are whisked in. The soft egg whites get folded into the chocolate mixture to make the soufflé. Pretty simple!
Can Chocolate Soufflés 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!
Top Tips For Easy Chocolate Soufflés
- 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 souffle rise.
Check Out These Other Delicious Chocolate Dessert Recipes
Emergency Chocolate Dessert by A Fork And A Pencil
Creamy Chocolate Dessert Hummus by Sweet Peas And Saffron
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Chocolate Soufflé for Two
- 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
- 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.