Quick & Impressive Chocolate Soufflé
Experience the magic of a light, airy chocolate soufflé that rises beautifully with a rich, melt-in-your-mouth center. Packed with protein and healthy fats, this dessert is as satisfying as it is elegant. Perfect for everyday cooking or special gatherings, it’s quick to prepare, easy to bake, and guaranteed to impress.
Equipment
- 1 Heatproof bowl or double boiler
- 1 Handheld mixer or stand mixer with whisk attachment
- 4 Oven-safe ramekins (6 ounces each)
- 1 Baking Sheet
- 1 Small spatula or knife
- 1 Measuring spoons & cups
- 1 Egg separator (optional)
Ingredients
Soufflé Batter
- 4 tbsp 56g unsalted butter, cut into pieces
- 4 oz 113g semi-sweet chocolate, coarsely chopped
- 3 large eggs separated
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- ⅛ tsp cream of tartar
- 3 tbsp 38g granulated sugar
Ramekin Prep
- 1 tbsp 14g unsalted butter, softened
- 4 tsp 16g granulated sugar
Instructions
- Melt the Chocolate and Butter: Begin by combining 4 tablespoons (56g) of unsalted butter with 4 ounces (113g) of coarsely chopped semi-sweet chocolate. Use a double boiler over simmering water or a heatproof bowl in the microwave. If microwaving, heat in 20-second increments, stirring thoroughly after each, until fully melted and smooth. Allow the mixture to cool slightly for 3–5 minutes to prevent cooking the eggs in the next step.
- Incorporate Egg Yolks and Flavoring: Once the chocolate mixture has cooled slightly, whisk in the 3 egg yolks, 1 teaspoon of pure vanilla extract, and 1/8 teaspoon of salt. Stir gently until the mixture is smooth and uniform, forming a rich, glossy chocolate base that will support the soufflé’s delicate rise. Set aside while you prepare the egg whites.
- Prepare the Egg Whites: In a completely clean, residue-free mixing bowl (glass or metal is best), combine the 3 egg whites with 1/8 teaspoon of cream of tartar. Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Soft peaks will slightly bend at the tips when you lift the whisk, creating a stable base for the soufflé.
- Gradually Add Sugar to Egg Whites: With the mixer running on high, slowly add 3 tablespoons (38g) of granulated sugar in three separate additions. Add each tablespoon, beat for about 5 seconds, and then add the next. Once all sugar is incorporated, continue beating until the egg whites are glossy and stiff peaks form, standing tall without collapsing. Take care not to overbeat, which can make folding difficult and compromise the soufflé’s airy texture.
- Fold Egg Whites into Chocolate Mixture: Using a rubber spatula, gently fold one-third of the stiff egg whites into the chocolate base to lighten it. Then, carefully fold in the remaining egg whites in two more additions. Use a slow, circular motion along the edges of the bowl, turning the bowl as you go.The goal is to maintain as much air as possible while achieving a smooth, even batter.
- Chill the Batter Briefly: Once the batter is combined, place it in the refrigerator for 5–10 minutes. This step is optional but helps firm the mixture slightly while you prepare the ramekins and preheat the oven. If refrigerating for longer than an hour, cover the batter to prevent it from drying out.
- Preheat the Oven: Adjust your oven rack to the lower third position and preheat to 400°F (204°C). Preheating thoroughly ensures a consistent, controlled rise for the soufflés.
- Prepare the Ramekins: Generously brush four 6-ounce oven-safe ramekins with 1 tablespoon (14g) of softened unsalted butter. Sprinkle 4 teaspoons (16g) of granulated sugar into each ramekin. Tilt and rotate the ramekins so that every surface is coated with sugar. Tap out excess sugar. This creates a non-stick surface and helps the soufflé rise evenly.
- Fill the Ramekins: Spoon the soufflé batter evenly into the prepared ramekins, leaving a small gap at the top. Smooth the surface with a spatula or knife. Run your spatula or thumb along the inner rim of each ramekin to create a slight channel between the batter and the edge. This helps the soufflé rise straight and prevents sticking. Wipe off any batter spills around the rim.
- Bake the Soufflés: Place the ramekins on a baking sheet and immediately reduce the oven temperature to 375°F (191°C). Bake for 13–14 minutes, or until the edges are set and the centers jiggle gently when the baking sheet is tapped. Avoid opening the oven during baking to prevent collapse. The soufflés should rise beautifully, forming a delicate, crackly top.
- Serve Immediately: Remove the soufflés from the oven and serve at once. They are best enjoyed warm, while the centers are airy and tender. Top as desired with a dusting of confectioners’ sugar, whipped cream, fresh berries, or a drizzle of chocolate ganache. Note that the soufflés will gradually settle after a few minutes, but they retain a soft, sponge-like interior.
- Storage and Leftovers: If you have any leftovers, cover the ramekins and refrigerate for up to 3 days. Reheating is not recommended, as the delicate structure will collapse. For best results, serve freshly baked.
Notes
- Egg Temperature Matters: Room-temperature eggs whip better and create a higher, lighter soufflé. If your eggs are cold, let them sit for 20–30 minutes before starting.
- Sugar Folding: Gradually adding sugar to the egg whites ensures glossy, stiff peaks that hold their shape. Do not overbeat, or the mixture may collapse.
- Chocolate Choice: Use a high-quality semi-sweet or bittersweet chocolate bar for best results. Avoid chocolate chips, which contain stabilizers that prevent proper melting.
- Ramekin Preparation: Thoroughly butter and sugar the ramekins to allow the soufflé to rise evenly and prevent sticking.
- Bake Time Awareness: Ovens vary, so check for a gentle jiggle in the center to determine doneness. Overbaking results in a dense texture.
- Immediate Serving: Soufflés begin to deflate minutes after baking, so serve them straight from the oven for the best visual and textural experience.
- Make-Ahead Tips: Prepare the batter up to 2 days in advance. Keep it refrigerated and add 1–2 extra minutes to baking time if chilled.
