An easy and delicious chocolate soufflé recipe “for two”. Based on a classic recipe from Thomas Keller, this is a perfect chocolate dessert recipe for a date night or Valentine’s Day.
Despite their reputation, soufflés are actually fairly easy to make and require only a bit of extra care in preparation to ensure success. And what’s more, you can whip this one with things you probably already have in your pantry! Makes the soufflé perfect for a great date-night or Valentine’s dessert.
Another misconception about soufflés is that they need to be made at the last minute. Fact is, you can make this soufflé up to a couple of hours ahead, refrigerate it and just pop it into the oven after dinner. And don’t worry yourself about needing to have everyone seated with spoon in hand to receive your soufflé right out of the oven. Relax, it’s going to be delicious.
Tips for Soufflé Success
- Have your eggs at room temperature, so separate and let sit out for 30 minutes or so before starting.
- Start to preheat your oven as soon as you start the recipe, so it has long enough to get up to consistent temperature.
- Have all your ingredients measured and at the ready before you start. The process moves quickly, so having everything ready ahead prevents issues. Also be sure to have your baking pans greased, sugared and ready.
- Make sure your chocolate base is pretty cool before adding your whipped egg whites. While my egg whites were whipping, I stirred the base a few times, to help it cool more quickly.
- Don’t over-whip your egg whites. With a stand mixer, I start on speed 6 until, then raise to 7 and finally 8. Check often by stopping the mixer and dipping the whisk into the whites to check the consistency. Whites should be glossy and stand straight up, with only the tip falling over. That’s what you’re after.
- Fold your egg whites gently into your chocolate just until mixed. Try not to over-mix.
- Test your soufflé before considering it done. It may look done but be ooey-gooey inside.
- Don’t open the oven door during the cooking. Of course, it’s ok to do so near the end to test doneness.
- You can bake soufflés in a variety of vessels, from individual ramekins to small baking dishes. A tall, straight-sided, ovenproof dish, with straight sides, will help the soufflé rise. You can make a collar with parchment or foil to increase the height of low dishes. You can even use an oven-safe saucepan for a unique presentation!
Recipe Tips
- Using great chocolate makes for a great chocolate soufflé, so seek out some nice chocolate as a starting point.
- As noted above, you can prepare the batter ahead, add to your baking dishes, cover and refrigerate for several hours before baking.
- You can switch it the flavour of your soufflé up by using a flavoured chocolate, such as Sea Salt or Orange.
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Get the Recipe: Chocolate Soufflé
Ingredients
- 1 Tbsp + 1 1/2 tsp granulated sugar, DIVIDED
- 1/2 teaspoon cornstarch
- 2 large eggs, separated and at room temperature
- 1/2 cup whole milk
- 1 1/2 Tablespoons unsalted butter
- 1 Tablespoon + 2 1/2 teaspoons all purpose flour
- Kosher salt
- 1 ounce 70% chocolate, finely chopped
- Softened butter and granulated sugar for coating the pan
- Icing/Confectioners' Sugar, for dusting before serving
Instructions
- Preheat the oven to 400° with the rack in the center of the oven.
- In a small bowl, mix together 1 Tablespoon of the sugar with the cornstarch. Whisk in the egg yolks and set aside.
- For the soufflé base, place the milk in a small sauce pan over medium heat to warm. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and a pinch of kosher salt into the butter mixture. Whisk for about 30 seconds.
- Remove from heat. Whisk in 1/3 of milk to form a smooth mixture without lumps. Whisk in another 1/3 of the milk and then the final third. Return to medium heat and whisk, bringing to a simmer. Simmer for 30 seconds then remove the pan from the heat. Immediately whisk in the chocolate to melt. Whisk in the egg yolk mixture. Place the base in a large mixing bowl.
- Brush your baking dish (or dishes) generously with softened butter. At the end, brush the butter vertically around the sides of the pan, so that the soufflé will rise along the lines. Coat the pan with granulated sugar.
- In a large bowl, or the bowl of your stand mixer, whisk the egg whites until they foam. Whisk in 1/3 of the remaining sugar until the whites begin to hold a form. Add another 1/3 of the sugar and continue to whisk until the whites hold a bit more of a shape. Add the final 1/3 of the sugar and continue whisking and add the remaining sugar until the whites are shiny and hold a firmer shape. Do not over whisk the whites. They should be glossy and hold a shape but over-whisking can cause them to break down.
- Gently stir about 1/3 of the egg whites into the chocolate mixture to combine and lighten the batter. Fold the remaining whites in the batter.
- Spoon the soufflé into the prepared dish to reach the almost top of the pan. (Any extra can be placed in a ramekin and baked alongside the pan). Bake the soufflé anywhere from 15 minutes (for individual ramekinto 30 minutes (for one larger pan), depending on the size of the baking dish, or until it has risen and the top is set (check with a skewer or about 160° with instant read thermometer). *Mine took close to 30 minutes for this one large-ish souffle.
- Serve immediately, with whipped cream, creme anglaise or vanilla ice cream and a few raspberries, if desired. Serves 2 - 4.
Notes
More Chocolate Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Soufflé was great, but it didn’t come out as dark as pictured. I used 70% dark chocolate. Thoughts?
Thank you!
Not sure Sophia. Mine was quite light inside, as well. Only the top was dark really and that could just have been from my oven or from baking a few minutes longer than yours.
Hi! I have a large soufflé dish ( 1 1/2-qt. cap., 7 1/2″ diam). Is this enough batter for my sized vessel or should I double the recipe?
I’m glad to hear this is easy. When I first bought my soufflé dish, my gruyere soufflé fell and I haven’t used it since. I’d like to not be a wuss and give a soufflé another chance! :-)
Thanks!
Hi Michele, The pots that I baked my souffle in here are 1/2 quart, so you definitely want to double the recipe and adjust the cooking time accordingly (maybe not double the cooking time, but definitely more).
This looks amazing! :)
Thanks so much, Vanessa.
I just made this and it was wonderful! I loved that it wasn’t too sweet and that the chocolate was allowed to shine without having sweetness overwhelm it. Having said that, the sugar coating was perfect. Definitely a keeper recipe.
So glad you enjoyed it, Louise and I agree, it does let the chocolate shine!
Thank you for sharing your important tips to a perfect souffle. Can’t wait to try this ;)
You’re welcome and enjoy!
I am going to make this for father’s day. I am surprised it only takes one ounce of chocolate. Other chocolate souffle recipes take more. Is it a delicate chocolate flavor?
Hi Arianna, No, I wouldn’t say it is a delicate chocolate flavour. It’s a fairly small souffle, though, so maybe that’s why.
Looks fabulous! Thomas Keller never goes wrong. I recently purchased Bouchon Bakery cookbook and have been amazed by everything I’ve made out of it.
All-Clad is the best too! Didn’t know that they made small ramekins like that :)
Hi Laura and thanks. Bouchon Bakery was the one cookbook that I asked for for Christmas. It’s a classic for anyone who loves to bake. As for the ramekins, they are so cute and I’ve used them for stew and soups as well. They also make a similar sized (small) oval baker that is shallower and would be great for desserts or warm dips, I think.
Looks so good. Plan on making them soon. in your description you say you can make this souffle up a couple of hours ahead, refrigerate and just pop in the oven after dinner. Do you complete the recipe up to the point of placing the mixture in the prepared pans before refrigerating, or upto the end of step 10.
Thanks
Hi Lani, Just prepare through all the steps (putting batter into prepared dish or dishes, cover with plastic wrap and refrigerate if you won’t be cooking right away. They can go straight from fridge to oven (they may need a few more minutes of baking time though). Enjoy!
So gorgeous, Jennifer. I baked my first chocolate soufflé a few months ago and I agree with you in that it was pretty simple, and delicious. Your new bakeware looks quite lovely. Hope you had a happy Valentine’s :)
Thanks Renee. We keep things pretty simple for V-Day, so just went out for heart-shaped pizza at Boston Pizza. In a small town with few dining options, that passes for festive :)
Ohhh Thomas Keller! The master :) You made this sound so simple — are you sure you baked a souffle? Haha. I’m so envious of your All-Clad gift! Only the best bloggers get asked to do reviews ;) I would love to own a couple of these beauties!
:) You know I bake a lot, Sophie and I can honestly say that I’ve baked a lot more challenging things than a souffle. Not really sure why they’ve earned their “difficult” reputation. Happy Valentine’s Day!
I splurged and bought a set of All Clad pots and pans last year and absolutely love them. They’re definitely worth the investment.
Love your photos. So pretty and romantic!
Thanks Kristen. I have a feeling I’m going to feel the need to add some more All-Clad to my kitchen, as well.
What a beautiful Valentine’s dessert! And I love your stunning pictures!!!
Thanks so much, Chelsea. Happy Valentine’s Day!
Love All Clad, love chocolate..so I think I am ready.
You really can’t beat that combination, bellini ;)
Oh – what a lovely dish (both the ramekin and the recipe!) I love all things Thomas Keller – and this one looks divine…thanks!
Thanks so much, Paula. And the left-overs are surprisingly good a day later, I must say ;)