This classic French soufflé is made with rich dark chocolate, whipped egg whites for a lofty rise, and a hint of vanilla. Served hot and puffed straight from the oven, it’s finished with a cool dollop of espresso-laced whipped cream —a contrast of temperature and texture that elevates the entire experience.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsFor the Chocolate Soufflés
4 oz dark chocolate (60–70%), chopped
2 tbsp unsalted butter, plus more for greasing
1 tbsp all-purpose flour (or almond flour for GF version)
½ cup whole milk
3 large egg yolks
4 large egg whites
¼ tsp cream of tartar
¼ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
Granulated sugar (for coating ramekins)
For the Espresso Whipped Cream
½ cup heavy cream
1 tsp instant espresso powder (or strong brewed espresso, cooled)
1 tbsp powdered sugar
Optional: ½ tsp vanilla extract
Prep the Ramekins
1
Preheat oven to 400°F (200°C) .
Butter the ramekins thoroughly and coat the inside with granulated sugar , tapping out the excess. Set on a baking sheet.
Make the Chocolate Base
2
In a small saucepan, melt the chocolate and butter together over low heat. Stir until smooth and glossy. Remove from heat.
In a separate saucepan, whisk together the flour and milk over medium heat until thickened, about 2 minutes.
Stir the milk mixture into the melted chocolate.
Let cool slightly, then whisk in egg yolks , vanilla , and a pinch of salt . Set aside.
Whip the Egg Whites
3
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
Gradually add the granulated sugar and beat until stiff, glossy peaks form.
Fold & Fill
4
Stir a large spoonful of egg white into the chocolate base to lighten it.
Gently fold in the remaining egg whites in 2 additions—take care not to deflate the mixture.
Spoon into prepared ramekins and smooth the tops.
Run your thumb around the inside rim of each ramekin (this helps the soufflés rise evenly).
Bake
5
Bake for 12–15 minutes , or until the soufflés are puffed and have a slight wobble in the center.
Do not open the oven early , or they may collapse.
Make the Espresso Whipped Cream
6
In a chilled bowl, combine heavy cream , espresso powder , powdered sugar , and vanilla (if using).
Whip until soft peaks form. Chill until ready to serve.
Serve Immediately
7
Serve the soufflés straight from the oven.
Add a spoonful of espresso whipped cream on top or in a side dish for guests to dollop themselves. Optionally, dust with powdered sugar.
Tips for Success
8
Use room temperature eggs for better volume.
Soufflés are best served immediately —once they rise, the clock starts ticking!
You can prep and refrigerate the filled ramekins for a few hours in advance; just add 1–2 minutes to baking time.
Equipment
9
4 x 6 oz ramekins
Electric mixer or whisk
Saucepan
Rubber spatula
Baking sheet
Ingredients For the Chocolate Soufflés
4 oz dark chocolate (60–70%), chopped
2 tbsp unsalted butter, plus more for greasing
1 tbsp all-purpose flour (or almond flour for GF version)
½ cup whole milk
3 large egg yolks
4 large egg whites
¼ tsp cream of tartar
¼ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
Granulated sugar (for coating ramekins)
For the Espresso Whipped Cream
½ cup heavy cream
1 tsp instant espresso powder (or strong brewed espresso, cooled)
1 tbsp powdered sugar
Optional: ½ tsp vanilla extract
Directions Prep the Ramekins
1
Preheat oven to 400°F (200°C) .
Butter the ramekins thoroughly and coat the inside with granulated sugar , tapping out the excess. Set on a baking sheet.
Make the Chocolate Base
2
In a small saucepan, melt the chocolate and butter together over low heat. Stir until smooth and glossy. Remove from heat.
In a separate saucepan, whisk together the flour and milk over medium heat until thickened, about 2 minutes.
Stir the milk mixture into the melted chocolate.
Let cool slightly, then whisk in egg yolks , vanilla , and a pinch of salt . Set aside.
Whip the Egg Whites
3
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
Gradually add the granulated sugar and beat until stiff, glossy peaks form.
Fold & Fill
4
Stir a large spoonful of egg white into the chocolate base to lighten it.
Gently fold in the remaining egg whites in 2 additions—take care not to deflate the mixture.
Spoon into prepared ramekins and smooth the tops.
Run your thumb around the inside rim of each ramekin (this helps the soufflés rise evenly).
Bake
5
Bake for 12–15 minutes , or until the soufflés are puffed and have a slight wobble in the center.
Do not open the oven early , or they may collapse.
Make the Espresso Whipped Cream
6
In a chilled bowl, combine heavy cream , espresso powder , powdered sugar , and vanilla (if using).
Whip until soft peaks form. Chill until ready to serve.
Serve Immediately
7
Serve the soufflés straight from the oven.
Add a spoonful of espresso whipped cream on top or in a side dish for guests to dollop themselves. Optionally, dust with powdered sugar.
Tips for Success
8
Use room temperature eggs for better volume.
Soufflés are best served immediately —once they rise, the clock starts ticking!
You can prep and refrigerate the filled ramekins for a few hours in advance; just add 1–2 minutes to baking time.
Equipment
9
4 x 6 oz ramekins
Electric mixer or whisk
Saucepan
Rubber spatula
Baking sheet
Chocolate Soufflé with Espresso Whipped Cream
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