How to Make Chocolate Soufflé

ByAlbana February 24, 2024February 1, 2026

This classic French dessert is rich, dramatic, and downright luxurious, but it’s also way more approachable than its reputation suggests! Once you know a few simple tricks, making Chocolate Soufflé at home is not only doable, it’s actually kind of fun.

Side view of a chocolate soufflé white rose above the edge of the ramekin.

I’ll be honest: chocolate soufflé is my thing. It’s the dessert I come back to over and over again when I want something that feels special but doesn’t require a mile-long ingredient list or hours in the kitchen. I’ve made it for dinner parties, date nights, and plenty of casual moments, and every single time, it delivers!

The best part is that chocolate soufflé is made with a handful of basic ingredients, and it is naturally gluten-free! They key to a tall, fluffy chocolate soufflé is whipping the egg whites to soft peaks, and then very gently folding the melted chocolate into the mixture. By gentle folding, I mean using a rubber spatula to very lightly combine the mixture.

Once you understand how the egg whites work and how gentle folding really is, the rest is smooth sailing, and yes, I’ll walk you through all of that so you can make the best chocolate soufflés ever!

Why You’ll Love This Chocolate Soufflé Recipe

It’s shockingly simple. This recipe uses just a few pantry staples and comes together quickly. No water baths, no complicated techniques, just straightforward steps that actually work.
It’s rich and intensely chocolatey! With dark chocolate as the star, this soufflé delivers a deep, luxurious flavor. The inside stays soft and luscious while the outside puffs up beautifully.
Perfect for entertaining. Chocolate soufflé is so perfect for an event or special occasion! Serve it fresh from the oven, dusted with powdered sugar, and it instantly feels fancy.
Naturally elegant (without being fussy). There’s no flour, no heavy batter, and no unnecessary extras. It’s light, airy, and refined in that effortlessly impressive way.

Chocolate soufflé with creme anglaise on top with a spoon with souffle on it.

Ingredients You Need

Egg whites: These are what give the soufflé its lift. Whipped to soft peaks, they create that signature airy texture.
Dark chocolate: Use a good-quality dark chocolate you enjoy eating on its own. The flavor really shines here!
Sugar: Added gradually to the egg whites to stabilize them and add just enough sweetness.
Butter: Used to coat the ramekins so the soufflés can rise evenly.
Sugar (for ramekins): Helps the batter grip the sides as it climbs upward in the oven!
Powdered sugar: For that classic finishing touch right before serving.
Crème anglaise (optional): A silky vanilla sauce that is perfect for serving the soufflés!

Substitutions & Variations

Milk chocolate instead of dark. For a sweeter, more mellow flavor, swap in milk chocolate.
Add espresso powder. A small pinch enhances the chocolate flavor without making it taste like coffee.
Flavor boost! A splash of vanilla extract, orange zest, or a hint of cinnamon can add subtle complexity.
Make it dairy-free. Use dairy-free chocolate and plant-based butter alternatives for greasing the ramekins.

How to Make The Best Chocolate Soufflé

Preheat & Prep: Preheat oven at 350F. Prepare two ramekins brushing with butter and dust with sugar. Shake the excess sugar and place ramekins in the refrigerator.
Melt the Chocolate: Melt the chocolate any way you like.
Whisk the Egg Whites: Whisk the egg whites until soft peaks. Add sugar one spoon at a time.
Assemble: Fold the chocolate gently until well incorporated. Pour the chocolate mixture into the ramekins.
Bake & Enjoy: Bake for 10-12 minutes until it rises. Dust with powdered sugar and enjoy!

Coating a ramekin with butter and sugar.

Tips for Success

Use clean equipment! Any trace of grease can prevent your egg whites from whipping properly. Make sure your bowl and whisk are completely clean and dry.
Don’t overwhip the egg whites. Soft peaks are key here. Overwhipped whites are harder to fold and can lead to a dense texture instead of a light one.
Fold gently! The goal is to keep as much air in the batter as possible. Slow, gentle folds will give you that perfect soufflé rise.
Serve right away. Soufflés wait for no one! They’re at their best straight out of the oven, so have everything ready before baking.

How to Serve Chocolate Soufflé

This chocolate soufflé recipe is best served warm, just minutes after coming out of the oven. A simple dusting of powdered sugar is classic and beautiful, but if you want to take things up a notch, serve it with crème anglaise poured gently into the center. Some balsamic marinated strawberries with ice cream also pairs wonderfully!

Pouring creme anglaise on top of a chocolate soufflé in a white ramekin.

Frequently Asked Questions

Can you store them for later?

Soufflés are best enjoyed immediately. While you can prepare the batter ahead of time and refrigerate it briefly, once baked they don’t store well.

What is chocolate soufflé made of?

Chocolate soufflé is typically made from egg whites, chocolate, sugar, and butter. It’s a minimalist dessert that relies on technique rather than lots of ingredients.

Does soufflé contain flour?

This recipe does not contain flour, so this is a gluten free chocolate soufflé! Many classic chocolate soufflés are naturally flourless, which contributes to their light, airy texture.

What’s the difference between chocolate mousse and chocolate soufflé?

Chocolate mousse is chilled and creamy, while chocolate soufflé is baked and airy. Soufflé relies on whipped egg whites for lift, giving it that dramatic rise.

What does it mean to whip egg whites to soft peaks?

Soft peaks means that the egg whites have air incorporated into them and that they can hold their shape for a few moments. When you lift the whisk up, you the egg whites should hold their shape on the whisk, but not completely stick up into a point like it would if you whip them to stiff peaks!