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Soufflé au Chocolat (Classic French Chocolate Soufflé)
DifficultyBeginner
Soufflé au Chocolat is a classic French dessert featuring rich, airy chocolate rising to impressive heights. With its delicate texture and intense flavor, this chocolate soufflé is the perfect showstopper for dinner parties or romantic evenings.
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Soufflé
6ozdark chocolate (60–70% cocoa), chopped
2tbspunsalted butter
3egg yolks
4large egg whites, room temperature
¼cupgranulated sugar
¼tspcream of tartar (optional, for egg whites)
Pinch of salt
Butter and sugar for preparing ramekins
Optional Accompaniments
Powdered sugar (for dusting)
Crème anglaise, whipped cream, or vanilla ice cream
Fresh berries or candied orange peel
Prep the Ramekins
1
Preheat oven to 200°C / 390°F (conventional, not fan-forced).
Butter the insides of the ramekins thoroughly, brushing upward to encourage rise.
Dust with sugar, tapping out excess. Chill ramekins until ready to fill.
Make the Base
2
In a heatproof bowl, melt chocolate and butter over a bain-marie (double boiler) or gently in the microwave. Stir until smooth and glossy. Let cool slightly.
Whisk in the egg yolks, one at a time, until fully incorporated.
Whip the Egg Whites
3
In a clean bowl, begin beating the egg whites with salt (and cream of tartar if using).
Once soft peaks form, gradually add sugar and continue beating to stiff, glossy peaks.
Fold & Fill
4
Stir ¼ of the whipped whites into the chocolate base to lighten it.
Gently fold in the remaining whites with a spatula in two additions, just until no streaks remain.
Spoon or pipe the batter into ramekins. Smooth the tops, then run your thumb around the edge to help them rise evenly.
Bake
5
Bake on a tray in the center of the oven for 12–14 minutes, or until risen with a slight wobble in the center.
Serve immediately — they’ll begin to deflate after a few minutes.
Pairing Suggestions
6
Wine: A glass of Banyuls, vintage Port, or a bold Shiraz
Spirits: A splash of Grand Marnier or dark rum
Non-alcoholic: Espresso, black cherry juice, or a rich hot chocolate
Tips & Notes
7
Timing is everything: Serve immediately out of the oven for max drama!
Room temp eggs whip better — take them out 30 minutes early.
Make ahead: Soufflé base can be prepped 2 hours ahead and held at room temp. Pipe and bake when ready.
Flavor variations: Add a splash of espresso, orange zest, or a touch of chili for depth.
Crème anglaise, whipped cream, or vanilla ice cream
Fresh berries or candied orange peel
Directions
Prep the Ramekins
1
Preheat oven to 200°C / 390°F (conventional, not fan-forced).
Butter the insides of the ramekins thoroughly, brushing upward to encourage rise.
Dust with sugar, tapping out excess. Chill ramekins until ready to fill.
Make the Base
2
In a heatproof bowl, melt chocolate and butter over a bain-marie (double boiler) or gently in the microwave. Stir until smooth and glossy. Let cool slightly.
Whisk in the egg yolks, one at a time, until fully incorporated.
Whip the Egg Whites
3
In a clean bowl, begin beating the egg whites with salt (and cream of tartar if using).
Once soft peaks form, gradually add sugar and continue beating to stiff, glossy peaks.
Fold & Fill
4
Stir ¼ of the whipped whites into the chocolate base to lighten it.
Gently fold in the remaining whites with a spatula in two additions, just until no streaks remain.
Spoon or pipe the batter into ramekins. Smooth the tops, then run your thumb around the edge to help them rise evenly.
Bake
5
Bake on a tray in the center of the oven for 12–14 minutes, or until risen with a slight wobble in the center.
Serve immediately — they’ll begin to deflate after a few minutes.
Pairing Suggestions
6
Wine: A glass of Banyuls, vintage Port, or a bold Shiraz
Spirits: A splash of Grand Marnier or dark rum
Non-alcoholic: Espresso, black cherry juice, or a rich hot chocolate
Tips & Notes
7
Timing is everything: Serve immediately out of the oven for max drama!
Room temp eggs whip better — take them out 30 minutes early.
Make ahead: Soufflé base can be prepped 2 hours ahead and held at room temp. Pipe and bake when ready.
Flavor variations: Add a splash of espresso, orange zest, or a touch of chili for depth.
Notes
Soufflé au Chocolat (Classic French Chocolate Soufflé)
