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Chocolate Soufflé
4.7 from 68 votes

Chocolate Soufflé

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.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 ramekins
Calories: 202 kcal
Course: Dessert
Cuisine: Japanese

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

    Cup of Yum
  1. Gather all the ingredients. Preheat the oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
  2. 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).
  3. 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
  1. Chop 3 oz bittersweet chocolate into small pieces.
  2. 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.
  3. Remove from the heat. Make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
  4. Make a double boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl.
  5. Add ½ cup unsweetened cocoa powder and ⅓ cup water, and mix until very hot. Remove from the heat and set aside.
  6. Place 8 large egg whites in a stand mixer and whip on medium speed until foamy.
  7. 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.
  8. Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture.
  9. 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
  1. 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).
  2. 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
  1. 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

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: 6 ramekins

Amount Per Serving

Calories 202

% 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.