How to Make Chocolate Soufflé
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.
Equipment
- 1 mixing bowl
- 2 ramekins 3.5"
- 1 saucepan
Ingredients
- 3 egg whites
- 4 oz dark chocolate
- 3 tbsp sugar
- Butter and sugar to coat the ramekins
- Powdered sugar for sprinkling
- Crème anglaise optional
Instructions
- 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 any way you like.
- Whisk the egg whites until soft peak. Add sugar one spoon at a time.
- Fold the chocolate gently until well incorporated. Pour the chocolate mixture into the ramekins.
- Bake for 10-12 minutes until it raises.
- Dust with powdered sugar and enjoy!
Video
Notes
- 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.
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