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Chocolate Soufflé

A rich and airy chocolate soufflé that's surprisingly easy to prepare, perfect for impressing guests or enjoying a special treat at home.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soufflé
  • 100 g dark chocolate (60% cocoa or more) High-quality chocolate is recommended.
  • 2 tbsp unsalted butter (plus extra for greasing ramekins) Use dairy-free butter alternative for a dairy-free version.
  • 2 egg yolks
  • 3 egg whites Aquafaba can be used as a vegan substitute.
  • 2 tbsp granulated sugar (plus more for dusting)
  • ½ tsp vanilla extract Optional.
  • 1 pinch salt
  • powdered sugar for topping

Method
 

Preparation
  1. Begin by greasing the insides of four ramekins with butter. Dust each one with granulated sugar, tapping out any excess.
  2. In a saucepan, combine the dark chocolate and butter over low heat. Stir until melted and smooth, then let it cool slightly.
  3. Add the egg yolks, salt, and vanilla extract to the chocolate mixture.
  4. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while whisking until glossy, stiff peaks are achieved.
  5. Mix a spoonful of the whipped egg whites into the chocolate base to lighten it. Then, gently fold in the remaining egg whites in two or three additions.
  6. Spoon the chocolate batter into the prepared ramekins, filling them to the top, and run your thumb around the inside edge.
Baking
  1. Preheat your oven to 375°F (190°C) and bake the soufflés for 12 to 14 minutes, until puffed and set around the edges.
Serving
  1. Dust with powdered sugar and serve immediately while still warm and airy.

Notes

For an elegant presentation, serve with a dollop of whipped cream or ice cream, and some fresh berries. Store leftovers in the refrigerator for up to two days in an airtight container. Reheat gently in the oven.