Chocolate Soufflé is a classic French dessert that has been tantalizing taste buds for centuries. This rich and decadent dish is a must-try for any chocolate lover. The soufflé is made by whipping egg whites to create a light and airy texture, while the chocolate adds a rich and indulgent flavor. The combination of the two creates a dessert that is both elegant and satisfying. But be warned, soufflés can be tricky to make, but with a little bit of patience and practice, you’ll be whipping up perfect soufflés in no time.
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What can I do if my soufflé deflates?
Following things that can cause a soufflé to deflate. The most common is opening the oven door too early, which can cause a sudden change in temperature. Another reason may be that the egg whites were not whipped to stiff peaks. If your soufflé deflates, don’t worry, it will still taste delicious! Simply serve it in the ramekins and enjoy the texture and flavor of a chocolatey and light dessert.
Why is this recipe so popular?
Chocolate soufflés have been a beloved dessert for centuries, and for a good reason. The rich, chocolatey flavor combined with the light and airy texture make for a truly decadent and indulgent experience. The perfect chocolate soufflé should be puffed up high, with a crisp and crackly top that gives way to a soft and creamy center. The process of making a soufflé may seem daunting, but with the right technique and attention to detail, it can be a surprisingly simple and rewarding dessert to make at home. The popularity of this recipe is due to its classic French origin, its elegant presentation, and the delightful taste that makes it a perfect dessert for special occasions or a fancy night in.
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Chocolate Soufflé
Ingredients
- Non-Stick Cooking Spray
- ¼ cup unsalted butter softened
- ⅓ cup granulated sugar plus 2 tbsp (divided)
- 6 ounces bittersweet chocolate chopped
- ⅓ cup whole milk
- 4 large egg yolks
- 8 large egg whites
- ½ cup confectioners’ sugar
Instructions
- Preheat your oven to 375 °F.
- Grease 6 soufflé cups with butter and then sprinkle with 2tablespoons of granulated sugar.
- In a large microwave-safe bowl, add chocolate and milk andmicrowave for about 2-3 minutes or until melted completely, stirring afterevery 30 seconds.
- Remove frommicrowave and stir until smooth.
- Add in the egg yolks, one at a time and beat well after eachaddition.
- In another medium bowl, add the egg whites and sugar and with ahand-held electric mixer, beat on medium-high until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture.
- Divide the mixture into the prepared 6 soufflé cups.
- Bake for about 30-35 minutes.
- Dust with the confectioners’ sugar and serve immediately
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