Chocolate Soufflé
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4.7
68 reviews
Excellent
Chocolate Soufflé
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Chocolate Soufflé is a delicate baked dessert featuring a rich bittersweet chocolate base folded into whipped egg whites. Coated ramekins with butter and sugar help create the characteristic rise and light texture. The soufflé uses a ganache made by melting chocolate into heated half-and-half, then incorporating egg whites beaten with sugar, resulting in a fluffy, airy interior with a deep chocolate flavor. Dusting with confectioners' sugar adds a subtle sweetness and elegant finish.
Description
The Chocolate Soufflé recipe combines bittersweet chocolate with half-and-half to create a smooth ganache base. By gently folding this into stiffly beaten egg whites sweetened with sugar, the mixture develops airiness essential for a soufflé's signature rise. Coating ramekins with butter and sugar prevents sticking and supports proper climbing of the batter during baking at 375°F. The end result is a dessert that balances a tender, airy structure with intense chocolate richness, finished with a dusting of powdered sugar. This soufflé suits occasions where a light yet indulgent chocolate dessert is desired and is best served immediately to enjoy its full lift and texture.
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Ingredients
- 1 Tbsp butter softened; to coat the ramekins, unsalted
- 2 Tbsp sugar (to coat the ramekins)
- 3 oz bittersweet chocolate (use good-quality chocolate)
- ⅓ cup half-and-half (an American dairy product of equal parts whole milk and heavy cream; contains 10.5–18% milkfat; you can substitute any of the following: 1) ⅙ cup/40 ml whole milk + ⅙ cup/40 ml light cream (18–30% fat); 2) ¼ cup/60 ml whole milk + 4 tsp/20 ml heavy cream (36–38% fat); or 3) 3½ Tbsp/53 ml lowfat milk + 5 tsp/26 ml heavy cream)
- ½ cup cocoa powder unsweetened
- ⅓ cup water
- 8 egg large, whites
- ½ cup sugar
For Serving
- confectioners’ sugar (for dusting)
Instructions
- Gather all the ingredients. Preheat the oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- You will need 6 ramekins that are 4 oz (½ cup, 120 ml) each. With a pastry brush, coat the inside of the soufflé ramekins with 1 Tbsp unsalted butter (softened).
- Put 2 Tbsp sugar inside one ramekin, cover the opening with your hand, and coat all sides. Once the sugar coats the inside of the ramekin, transfer the excess sugar to the next ramekin and repeat. Continue this process until all the ramekins are coated with sugar.
To Make the Soufflé Mixture
- Chop 3 oz bittersweet chocolate into small pieces.
- Pour ⅓ cup half-and-half into a saucepan and heat over medium-high heat until bubbles begin to form around the edge of the pan.
- Remove from the heat. Make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
- Make a double boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl.
- Add ½ cup unsweetened cocoa powder and ⅓ cup water, and mix until very hot. Remove from the heat and set aside.
- Place 8 large egg whites in a stand mixer and whip on medium speed until foamy.
- Increase the mixer speed to medium high and make a meringue. Add ½ cup sugar, 1 Tbsp at a time. Whip the whites until stiff but do not overwhip.
- Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture.
- Then fold (not mix) the chocolate mixture into the remaining meringue in a stand mixer bowl. Do not deflate the batter. It’s okay if you still see streaks of meringue in the batter.
To Bake and Serve
- Use a large spoon to gently place the soufflé mixture in the ramekins. Fill to about ¼ inch below the rim of the ramekin. Run your thumb around the rim to remove the excess butter and sugar. Place the ramekins in a baking pan (for easy transfer to and from the oven).
- Bake at 375°F (190°C) until the soufflé has risen to about 1½ inches above the level of the rim and starts to brown on top, about 11–12 minutes. Remove from the oven and dust the top with confectioners’ sugar. Serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days. To reheat, bake the room temperature soufflé in a preheated 350°F (180°C) oven for about 6 minutes, until it rises.
Notes
- Use good-quality bittersweet chocolate for the ganache to enhance flavor.
- Coating ramekins with softened unsalted butter then sugar helps the soufflé rise evenly and prevents sticking.
- Serve the soufflés immediately after baking for the best texture and appearance.
- Half-and-half can be substituted with mixtures of whole milk and cream as specified in the ingredients.
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
5mg
(2%)
Sodium
81mg
(3%)
Potassium
277mg
(6%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Vitamin A
50IU
(1%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6ramekins
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 81mg | 3% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
68 reviews
Excellent
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