Easy Dark Chocolate Soufflé Recipe

by Jillian Leslie on

Easy Dark Chocolate Souffle Recipe | CatchMyParty.com

If you are a chocoholic (like me), you must try my easy dark chocolate soufflé recipe! The chocolate souffle comes out rich, light, and fluffy, and oh so chocolatey.

While chocolate soufflé can seem intimidating at first, they’re actually a lot easier and quicker to make than people think. You can even do these for a small dinner party and impress your guests by baking them in real-time.

The main thing to remember is not to get any egg yolk in your egg whites. If you can make sure there’s no cross-contamination you’ll be good. Believe it or not, it’s pretty simple to master soufflé. And then you’ll look like a real French chef!

Easy Dark Chocolate Soufflé Recipe | CatchMyParty.com

Easy Chocolate Soufflé Recipe

Ingredients:

  • 5 tablespoons granulated sugar
  • 5 oz. dark chocolate (I used 70% cocoa content)
  • 3 egg yolks
  • 6 egg whites
  • Pinch of kosher salt
  • 1/4 teaspoon cream of tartar
  • Powdered sugar for dusting
  • 1 tablespoon butter and 2 tablespoons granulated sugar to coat the ramekins

Directions:

Preheat the oven to 375 degrees.

Grease four 3 1/2 inch ramekins with butter. Pour a couple of teaspoons of granulated sugar into each ramekin, cover with saran wrap, and toss to coat the inside. Spill out the remaining sugar. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.

Melt chocolate in a bowl set over a saucepan of simmering water, or you carefully microwave it on medium at 30-second intervals until it is melted. Stir occasionally until smooth.

Beat the yolks until creamy in a separate bowl. Remove the chocolate from the heat and mix in the yolks.

chocolate-souffle-recipe-3A

In a separate bowl, use a mixer to whip the egg whites, salt, and cream of tartar until it starts to foam up (soft peaks). Add the 5 tablespoons of granulated sugar, and continue to mix on high until it is glossy and firm (hard peaks).

With a spatula, thoroughly mix about 1/4 of the whites into the chocolate. Now very gently, fold in the remaining egg whites into the chocolate sauce in three batches. Keep it as foamy and light as you can.

Spoon the mixture into the ramekins. If you want more of a “hat” top (see our cheese soufflé recipe), you can fill to the rim, then run your finger around the inside edge of the ramekin.

chocolate-souffle-recipe-5A

Bake for about 12 minutes, then quickly and without jarring the soufflés, remove them from the oven and dust with some powdered sugar if you like, or keep them naked.

Serve quickly because they will start to collapse a little after a minute or so (this is just what happens to soufflés), plus they are so stinkin’ awesome when they’re hot.

Just looking at these photos makes me want to bake another!

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Easy Dark Chocolate Soufflé Recipe


  • Author: Jillian Tohber Leslie
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 1x

Description

The chocolate souffle comes out rich, light, and fluffy, and oh so chocolatey.

While chocolate soufflé can seem intimidating at first, they’re actually a lot easier and quicker to make than people think.

The main thing to remember is not to get any egg yolk in your egg whites. If you can make sure there’s no cross-contamination you’ll be good. Believe it or not, it’s simple to master soufflé.


Scale

Ingredients

  • 5 tablespoons granulated sugar
  • 5 oz. dark chocolate (I used 70% cocoa content)
  • 3 egg yolks
  • 6 egg whites
  • Pinch of kosher salt
  • 1/4 teaspoon cream of tartar
  • Powdered sugar for dusting
  • 1 tablespoon butter and 2 tablespoons granulated sugar to coat the ramekins

Instructions

  1. Preheat the oven to 375 degrees.
  2. Grease with butter four 3 1/2 inch ramekins with butter. Pour a couple of teaspoons of granulated sugar into each ramekin, cover with saran wrap, and toss to coat the inside. Spill out the remaining sugar. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.
  3. Melt chocolate in a bowl set over a saucepan of simmering water, or you carefully microwave it on medium at 30-second intervals until it is melted. Stir occasionally until smooth.
  4. Beat the yolks until creamy in a separate bowl. Remove the chocolate from the heat and mix in the yolks.
  5. In a separate bowl, use a mixer to whip the egg whites, salt, and cream of tartar until it starts to foam up (soft peaks).
  6. Add the 5 tablespoons of granulated sugar, and continue to mix on high until it is glossy and firm (hard peaks).
  7. With a spatula, thoroughly fold about 1/4 of the whites into the chocolate. Now very gently, fold in the remaining egg whites into the chocolate sauce in three batches. Keep it as foamy and light as you can.
  8. Spoon the mixture into the ramekins. If you want more of a “hat” top (see our cheese soufflé recipe), you can fill to the rim, then run your finger around the inside edge of the ramekin.
  9. Bake for about 12 minutes, then quickly and without jarring the soufflés, remove them from the oven and dust with powdered sugar if you like, or keep them naked.
  10. Serve quickly because they will start to collapse after a minute or so (this is what makes soufflés so fragile and special).

Notes

Serve right out of the oven because, after a few minutes, the souffle will start to collapse.

  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1
  • Calories: 360
  • Sugar: 14g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 125g

Keywords: chocolate, dark chocolate, souffle, easy souffle, chocolate souffle, French dessert, easy dessert

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For more easy party recipes and desserts check out these delicious recipes from Catch My Party.

 

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