easy chocolate souffles

This decadent chocolate souffle is dark and intense in flavor, yet light and silky in texture. Follow my easy step-by-step process to master how to make a chocolate souffle like a French pastry chef.

Chocolate Souffle - Easy Foolproof Method

tbsp unsalted butter, melted

sugar

oz semi-sweet chocolate baking squares, chopped

unsalted butter

tsp vanilla extract

salt

tsp cream of tartar (or 1 tsp white vinegar)

Melt the chocolate over a double-broiler until completely melted. Remove from heat. Stir in the butter, vanilla and salt. Set aside to cool.

Preheat the oven to 400F and position a rack on the lowest rung.

Brush three 4oz ramekins with butter. Sprinkle with sugar to coat and tap out the excess.

Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the sugar while the mixer is running. Beat until stiff and glossy. Set aside.

Stir the egg yolks into the chocolate mixture until smooth. Stir in one third of the meringue to lighten up the mixture.

Gently fold in the remaining thirds, one at a time, using an under and over motion. Mix JUST until you see no more white streaks.

Spoon the batter into the prepared ramekins. Fill all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.

Place the ramekins on a baking sheet. Bake for about 10-12 minutes or until the souffles have risen and the tops are lightly browned.

Carefully transfer the ramekins using a dish towel onto your serving plates. Using oven mitts might cause you to bang the tops, so using a dish towel is recommended. Dust with powdered sugar if desired and serve immediately.

I haven't tried making souffle since my last failed attemp, but after seeing your recipe I thought I would give it another try. It was a HUGE SUCCESS!!! Beautiful high rise and tasted amazing - thank you!

Perfect, Lily! I've made souffles over the years with varying degrees of success. I'm so glad to have this easy foolproof recipe!

I made this  for dessert for Father’s Day. It was so easy and DELICIOUS!  We all enjoyed it. I will definitely make it again. Thank you!!

I have never made a souffle. I'm only 12, but i love baking. This recipe seems so easy... but i have 1 question... Is the souffle going to taste different if i add the white vinegar instead of  the cream of tarter?

This is my second recipe in my quest to make a good soufflé. I replaced the semi sweet chocolate with white chocolate and it was divine. I took the first ones out to try after 10 minutes and they were probably underdone but so delicious. The second two (kept in the oven turned off for 5-7 minutes) had a better texture, still so yummy. Thank you for this recipe. I feel like I can make a soufflé any night I have a craving for one! 

I made this recipe last night for my dad for Father's Day and they were amazing! This was my second time making souffles and this recipe was incredibly easy to follow. I used 4 6-inch ramekins so I doubled the recipe (which was perfect, no left over batter) and baked them for 11 minutes. I probably could have baked them for a minute or two more since they were a little more liquidy in the middle than I really wanted but they were absolutely delicious nonetheless! Definitely going to be my go-to souffle recipe from now on

This was so good! Thank you for the delicious recipe!

I made this with chocolate chips instead of chocolate bars and after adding the egg yolks, the chocolate solidified more and looked grainy and was not good. I was too scared fo heat it up again in fear that the egg yolks would cook so I just went with it and folded in the egg whites. In the end, it took about 15-20 minutes to cook through and tasted a little funny. I also think I added too much salt which resulted in a weird taste. 

I suggest keeping an eye on your chocolate and not put too much salt!! the less salt the better! Also, I dont think putting the sugar and butter was necessary because the sugar ended up sticking to the mug and didn’t melt, leaving a grainy texture. If anything, just coat the mug with butter but I don’t think sugar is necessary.

Can the chocolate base be made in advance? I want to serve this as dessert after dinner, but if I made the base in advance, I'm unsure of how to heat it back up so that I can incorporate the meringue, as I was thinking of storing it in the fridge?

https://content.jwplatform.com/videos/qwjLkX8S.mp4

Chocolate souffle – light, airy and intensely chocolaty!

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