Chocolate Soufflés

Published: October 19, 2022 | Total Time: 45 minutes (Prep: 20 minutes | Cook: 25 minutes)

Overview

A classic French dessert, chocolate soufflés are light, airy, and deeply indulgent. This recipe yields four 6-ounce servings, with a rich cocoa-infused center and crisp exterior, perfect for elegant dinners or special occasions.

Equipment

  • 4 ramekins (6-ounce capacity)

  • Medium saucepan (for double boiler)

  • Heatproof mixing bowl (medium size)

  • Large metal/glass bowl (plastic-free, for egg whites)

  • Hand mixer (or stand mixer with whisk attachment)

  • Sheet pan (for baking)

  • Offset spatula or butter knife (for smoothing ramekins)

  • Fine-mesh sieve (optional, for sifting cocoa powder)

Ingredients

  • Unsalted butter, softened to room temperature (for ramekins)

  • 7 tablespoons (87 g) granulated sugar, plus extra for sprinkling

  • 3 large egg yolks, room temperature

  • ⅓ cup (80 g) whole milk, room temperature

  • 2 tablespoons brewed coffee (optional, for depth)

  • 2 tablespoons all-purpose flour

  • 2 tablespoons Dutch-processed cocoa powder, sifted if lumpy

  • 4 ounces (113 g) bittersweet chocolate (70% cacao), coarsely chopped

  • 1 teaspoon vanilla extract

  • 5 large egg whites, room temperature

  • ¾ teaspoon kosher salt

Preparation

Step 1: Prepare Ramekins and Preheat Oven

  • Oven: Preheat to 425°F (218°C) on the center rack.

  • Ramekins: Brush the interior bottoms and sides of 4 ramekins with softened butter, using upward strokes along the sides (up to the rim). Lightly sprinkle with granulated sugar, then tap out excess. (This creates texture for the batter to cling to during rising.) Set ramekins aside.

Step 2: Make the Chocolate Base (Double Boiler)

  • Double Boiler Setup: Fill a medium saucepan with 1 inch of water; bring to a gentle simmer over medium heat, then reduce to maintain a low simmer.

  • Flour-Cocoa-Milk Mixture: In a medium heatproof bowl, whisk 3 tablespoons (37 g) sugar and 2 egg yolks until pale and thick (≈1 minute). Slowly stream in milk and coffee, whisking constantly. Add flour and sifted cocoa powder, whisking until smooth and lump-free.

  • Cook: Place the bowl over the simmering water (ensure the bowl’s bottom does not touch the water), whisking continuously. Cook until the mixture resembles thin pancake batter (faintly holds whisk marks, foam subsides), ≈5 minutes. Remove from heat.

Step 3: Incorporate Chocolate and Cool Slightly

  • Add chopped chocolate to the hot base; whisk briefly to melt and smooth. Let the bowl rest for 2–3 minutes to ensure complete melting, then whisk until glossy. Stir in the remaining egg yolk and vanilla extract.

  • Cooling: Set the bowl aside to cool slightly (do not let it cool completely, as chocolate will harden).

Step 4: Whip Egg Whites to Stiff Peaks

  • In a large, plastic-free metal/glass bowl, combine egg whites and salt. Using a hand mixer, beat on medium-low speed until broken up and frothy (≈20 seconds). Increase to medium-high and continue beating until foamy and opaque (≈30 seconds).

  • Stabilize: Gradually add the remaining 4 tablespoons (50 g) sugar in a steady stream, beating until whites form dense, glossy peaks that stand upright when the mixer is lifted (stiff peaks; avoid overbeating, which causes dry, grainy texture).

Step 5: Fold Egg Whites into Chocolate Base

  • First Fold: Gently scrape ⅓ of the beaten egg whites into the chocolate base; whisk quickly to lighten the mixture.

  • Remaining Folds: Using a flexible spatula, fold in the remaining egg whites in 2 additions, rotating the bowl and scraping the bottom/sides to ensure even incorporation. Stop when the batter is nearly streak-free (some streaks are acceptable; overfolding deflates the mixture).

Step 6: Fill and Level Ramekins

  • Fill: Divide the batter evenly into the prepared ramekins, filling to the very top (use a spoon to pour, then smooth with a spatula).

  • Level: With a small offset spatula or butter knife, smooth the surface flush with the ramekin rim. If batter overflows, transfer excess to another ramekin to ensure all are level. (Discard any leftover batter.)

Step 7: Create “Rising Guides”

  • Sugar Sprinkle: Lightly dust the batter surfaces with a thin, even layer of sugar.

  • Rim Cleaning: With a clean thumb, run around the inside rim of each ramekin to remove excess batter, exposing the inner lip (use the ramekin’s indentation as a guide for depth). Wipe the rim and exterior of each ramekin to remove streaks. (This ensures vertical rise.)

Step 8: Bake and Serve Immediately

  • Baking: Place ramekins on a sheet pan, spacing evenly. Transfer to the oven, immediately reduce heat to 375°F (191°C), and bake until risen, firm, and springy to the touch (15–20 minutes). The tops will appear set with a slight wobble.

  • Serve: Remove from oven and serve promptly (soufflés collapse quickly after baking).

Cook’s Tips

  • Make Ahead: Assemble batter up to 30 minutes before baking; refrigerate ramekins covered, then bring to room temperature 10 minutes prior to baking.

  • Single Large Soufflé: Double the recipe for a 10-ounce ramekin; adjust baking time to 25–30 minutes at 375°F.

  • Serving: Use heat-resistant pads to hold ramekins; top with crème anglaise or powdered sugar for extra indulgence.

Community Feedback

  • “Assembled ramekins 30 minutes early, refrigerated, then baked—rose perfectly! Doubling works for 6 guests, but 4 ramekins (original) serve 4 well.”

  • “Followed the rim-cleaning step; soufflés rose straight. Next time, add crème anglaise on top!”

Original Recipe Source