Chocolate Soufflé

You will not believe how light and silky this homemade Chocolate Soufflé recipe is! Made with only a handful of ingredients, this dessert is rich, fluffy, and full of chocolate flavor. Perfect for date night, Valentine’s Day, or any holiday, this decadent chocolate-flavored soufflé is guaranteed to impress.

Ingredients:

70 g butter

300 g chocolate

3 eggs

vanilla

salt

cream of tartar(desirable)

Step-By-Step Photos

Chop up your quality chocolate, then melt it with butter in a double boiler or in 20 second increments in the microwave. Some chocolate soufflé recipes use heavy cream instead of butter, but I prefer the flavor, texture, and richness butter provides.

Below left: Separate your eggs. It’s convenient that this recipe uses 3 egg whites and 3 egg yolks—there’s no extra yolks or whites. If you’re interested, an egg separator always makes this task this easier. You don’t want any remnants of yolks in your egg white because any fat will prevent the whites from whipping properly.

Below right: Whisk egg yolks, vanilla, and salt into your chocolate/butter mixture.

Here is the chocolate/butter/yolk/vanilla/salt mixture:

Below left: Whip egg whites and cream of tartar into soft peaks.

And below right: After you slowly add/beat in the sugar, the egg whites will considerably expand in volume and eventually reach stiff peaks.

Below left: In 3 additions, slowly fold the beaten whites into the chocolate mixture.

And below right: Here is the batter after folding in all of the egg whites.

Refrigerate batter as you preheat the oven.

Below right: Spread or brush every crevice/inch of your ramekin with softened butter, then coat in granulated sugar. The sugar coating helps the soufflés rise straight up (no sticking!) and adds a pleasant crust around the exterior. You saw me do this step in the video tutorial above.

Below left: Spoon batter into ramekins, then level off with a knife or flat icing spatula.

Bake on 200°C for 12 minutes