5 from 54 votes
Easy Chocolate Soufflé
This Easy Chocolate Soufflé uses dark chocolate and whipped egg whites to create a delicate, airy dessert with a rich cocoa flavor. The batter is folded gently to preserve airiness, poured into sugared and buttered ramekins, then baked to rise beautifully. The contrast between a crisp exterior and a soft, moist interior gives this soufflé its signature texture. It's a refined but approachable chocolate dessert that can be dusted with powdered sugar for serving.
Prep Time
15 mins
Cook Time
10 mins
chilling
15 mins
Total Time
40 mins
Servings:
4
servings
Calories:
342 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 5 ounces dark chocolate or semi sweet, cut in small pieces
- 2 Tbsp unsalted butter plus more for prepping ramekins
- 3 large egg separated
- 2 Tbsp granulated sugar plus more for prepping ramekins
- 1 tsp vanilla extract
- salt pinch
- powdered sugar for dusting
Instructions
- Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
- Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water, being careful not to have the bowl touching the water, or allow any water to splash into the bowl. You can also do this in a saucepan over direct heat if you are brave ;)
- When the chocolate is completely melted, remove from heat and whisk in the egg yolks, extract, and salt, until smooth.
- Meanwhile beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until still peaks form.
- Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them. Note; you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
- Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
- Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims but they will be puffed up.
- Serve asap with a dusting of powdered sugar.
Cup of Yum
Notes
- Adding 1/4 teaspoon cream of tartar when beating egg whites helps stabilize them and maintain volume after baking.
Nutrition Information
Calories
342kcal
(17%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
156mg
(52%)
Sodium
61mg
(3%)
Potassium
308mg
(7%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
391IU
(8%)
Calcium
49mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 342
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 61mg | 3% |
| Potassium | 308mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 391IU | 8% |
| Calcium | 49mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.