Chocolate Soufflé Recipe (VIDEO)
This homemade Chocolate Soufflé has a rich chocolate flavor with a fluffy and moist center. We’re sharing all of our tips to get that iconic soufflé rise in the oven. Watch the video tutorial and learn how to make the best Chocolate Soufflé.
We love classic chocolate desserts like Chocolate Cupcakes, Lava Cakes, or Chocolate Mousse for Valentine’s Day. I have to say this Chocolate Soufflé tops the list as every chocolate lover’s dream. It just melts in your mouth and is hard to believe this is a gluten-free dessert.
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Chocolate Soufflé Video Tutorial
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What is Chocolate Soufflé?
A soufflé is made up of stiffly beaten egg whites and a thick chocolaty base. The air trapped inside the beaten egg whites is what makes the soufflé rise so beating the egg white properly is critical for success. The air causes the batter to expand in a hot oven, forcing the soufflé up and creating a super light and fluffy texture.
We created this Chocolate Soufflé after trying Chandler’s Steakhouse Soufflé. We even re-created the toppings.
Ingredients
- Unsalted butter – use softened butter to melt into the chocolate and to grease the 8 oz ramekins.
- Granulated sugar – coats the ramekins and keeps the batter from sticking to the dish. It’s also used to sweeten the soufflé.
- Bittersweet chocolate – use 60-65% cacao content.
- Large Eggs – be sure eggs are at room temperature and make sure your mixing bowls are clean and dry, especially for beating egg whites.
- Cream of tartar – stabilizes the egg whites while beating
- Vanilla extract – adds a nice layer of flavor.
- Fine sea salt – balances the flavor and cuts the sweetness.
Tips for the Best Chocolate Soufflé
- Keep water out of your chocolate bowl – Make sure to keep any steam or water drops out of the chocolate bowl or it can seize and get rough. Keep the bowl clean and dry and use a bowl with a lip over the water bath so steam doesn’t sneak in.
- Keep egg white bowl clean, dry and free of any water or oil. Egg whites don’t beat well if there is any fat present. Also be sure your egg beaters are clean and dry.
- Don’t get any egg yolks in the whites or they won’t whip properly.
- Beat egg whites properly – follow the process precisely and beat until egg whites hold stiff peaks and look glossy then immediately start folding in thirds into the chocolate mixture. Underbeating will cause your souffle’s not to rise and overbeating will make the whites dry and difficult to blend.
- To ensure a good rise – run your thumb around the inside rim of the ramekin, creating a little well around the edge which helps force the center to go upwards.
- Do not open the oven for the first 10-12 minutes.
- Prep your ramekins – generously butter the insides of your ramekins and brush the butter in an upwards motion up the sides to encourage the soufflé to climb up. Also be sure to thoroughly coat the inside with sugar.
How to Make Chocolate Soufflé
- Prep ramekins – butter and coat with sugar and set aside. Preheat the oven to 400˚F (it helps to check with a thermometer).
- Melt chocolate and butter in a large rimmed mixing bowl over the steam of a water bath of simmering water. Once melted, cool for 5 minutes.
- Add yolks, whisking until just combined then add vanilla and salt.
- Beat whites and cream of tartar in a separate large mixing bowl with an electric mixer on medium speed until soft peaks form (2 minutes). While beating, gradually add sugar then increase to high speed and beat until stiff peaks form and egg whites are glossy.
- Fold 1/3 of the whites into the chocolate mixture until blended to lighten it.
- Fold remaining whites in 2 additions, folding gently and scraping from the bottom of the bowl until well incorporated.
- Divide between ramekins and run your finger around the inside edge of the dish. Place on a baking sheet and place on the lowest oven rack. Reduce heat to 375˚F and bake 13-16 minutes until puffed.
Pro Tips: When folding egg whites into the chocolate, be sure you are scraping the bottom of the bowl with your spatula to catch any pockets of batter at the bottom. Also, fold gently with the second and third additions of whites to ensure you don’t deflate the batter.
To Serve Chocolate Soufflé
We serve Soufflé restaurant-style with a drizzle of chocolate sauce and Grand Marnier whipped cream which makes every bite irresistibly good and absolutely special-occasion worthy.
- Chocolate Sauce (recipe below)– drizzled over the top of the soufflé. You can also make a hole in the center with a spoon and pour chocolate into the soufflé.
- Whipped Cream (recipe below) – Spooned over the chocolate sauce. Adding grand mariner adds as the restaurant does will add wonderful flavor but if you don’t have that on hand, you can replace it with 1/2 tsp vanilla extract.
- Vanilla Ice Cream – you can add a scoop of vanilla bean ice cream over the chocolate sauce instead of the whipped cream.
- Powdered Sugar – you can keep it simple and just dust with a little sugar to serve.
Pro Tip: Since a soufflé looks best fresh out of the oven (it sinks down as it cools), you should have all of your toppings planned and ready to serve as soon as the soufflé comes out of the oven.
Make-Ahead
You can make the soufflé ahead of time, add to the ramekins, and refrigerate, although I have found that they are less likely to rise out of the cup if refrigerated. The texture inside is still wonderful when baked and sometimes it’s a necessary compromise if you don’t want to be making dessert and baking it right away in front of company.
- To Refrigerate: Cover and refrigerate up to 1 day. Make sure your cover is not touching the surface of the soufflé or it will stick.
- Freezer – it is not recommended to freeze soufflés either before or after baking.
- When ready to bake: put chilled ramekins into a fully preheated oven directly out of the refrigerator. You may need to bake an extra minute.
Many people find a chocolate soufflé intimidating, but you can do this! Watch the video tutorial above, have everything measured out and at the right temperature before starting the recipe and you’ll do great. Even if you don’t get the perfect rise your first time, or they crack on top, you’ll love the taste and texture of it.
More Chocolate Desserts
If you love this Chocolate Soufflé or want some more ideas for Valentine’s Day, you’ll love these chocolate desserts:
- Chocolate Cake
- Fudgy Brownies
- Chocolate Covered Strawberries
- Easy Chocolate Buttercream
- Chocolate Lasagna
Chocolate Soufflé Recipe
Ingredients
For the Chocolate Souffle:
- 1/2 cup unsalted butter, softened, plus more to coat the ramekins
- 1/4 cup granulated sugar, plus more to coat the ramekins
- 8 oz bittersweet chocolate, 60-65% cacao, broken into small pieces or chopped
- 1 tsp vanilla extract
- 6 large eggs, room temperature, separated
- 1/4 tsp fine sea salt
- 1/2 tsp cream of tartar
Whipped Cream Ingredients:
- 1 cup heavy whipping cream
- 2 Tbsp granulated sugar
- 2 tsp Grand Marnier or 1/2 tsp vanilla extract
Chocolate Sauce Ingredients:
- 1/3 cup whipping cream
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 oz semisweet or bittersweet chocolate, 1/4 cup chips or chopped bars
Instructions
Prep for Soufflé:
- Preheat the oven to 400˚F with a rack in the lowest position of the oven. Be sure it’s fully preheated (an oven thermometer helps to make sure).
- Brush the bottoms and sides of six 8-oz ramekins with softened butter, brushing the butter in an upwards motion on the sides of the ramekins to encourage rise. Coat the inside of the ramekins thoroughly with granulated sugar, turning the ramekin to coat the sides and tapping out the excess.
- Add 2 cups of water to a medium saucepan and bring to a simmer on the stove and adjust the heat to keep it at just a simmer.
How to Make Chocolate Soufflé:
- In a large rimmed heatproof mixing bowl, combine chocolate and 8 Tbsp of softened butter. Place the bowl over the simmering water (it should just be over the steam and not touching the water) and stir occasionally with a spatula just until melted and combined. Remove from heat right away and set aside for 5 minutes to cool slightly then whisk in 6 yolks, 1 tsp vanilla, and 1/4 tsp salt until combined.
- In a clean large mixing bowl, add 6 egg whites and 1/2 tsp cream of tartar and beat with an electric mixer on medium speed until soft peaks form (2 minutes). With the mixer on, gradually add the sugar then increase to high speed and beat until stiff peaks form and the mixture is glossy and shiny (2 to 2 1/2 minutes).
- Fold 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites in 2 additions. Fold scraping from the bottom of the bowl and turning the bowl as you go, just until incorporated and no streaks of whites remain.
- Divide the mixture evenly between the prepared ramekins (using an ice cream scoop keeps this process tidy and easy).
- Just before putting it into the oven, Run your thumb around the inside rim of the ruffle, creating a little border about 1/4” deep at the edges to encourage the center of the soufflé to rise.
- Place on the bottom oven rack then immediately reduce heat to 375˚F and bake without opening the door for 13 -16 minutes. Once they have risen, they can be removed from the oven. Don't over-bake or they may crack on top.
To Make Whipped Cream:
- Beat cream together with sugar and grand mariner on medium speed until soft peaks form then increase to high speed and beat until medium/stiff peaks form.
To Make Chocolate Sauce:
- In a small saucepan, combine cream, sugar, and vanilla. Stir over medium heat until sugar dissolves then reduce heat to low and add chocolate, stirring until melted. Serve warm.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, I just recently came across your blog and have been loving your recipes! I made the soufflé tonight and although it was a little involved, it was delicious ❤️ One quick piece of feedback- I noticed that because there are so many ads/videos/popups, the page continuously skips around as I’m trying to follow the recipe. It becomes a little annoying and I end up just taking screen shots so I can exit the site. Just thought I’d mention this in case it could be at all improved for a better user experience. Your recipes are great, thanks so much!
Hi Kacie, thank you for sharing that feedback. It’s very important to us that you have a good experience on the site (in addition to great recipes!). I have sent your feedback to our tech team to investigate further and see if we can come up with a solution to fix that.
Hi
Thank you for all these great recipes. I was wondering if I could put fresh berries at the bottom of the ramekin with the souffle on top and then bake.
Hi Elyane! I haven’t tested that to advise. Let us know it turns out if you experiment.
Hi
I tried it with frozen black sweet cherries at the bottom of the ramekin. I will definitely redo this. The difference in texture is lovely and the fruit compliments the richness of the soufflé. It does need to bake a little longer though!
That’s great to know. Thanks so much for sharing with us.
Natasha, your recipes are always amazing! I am planning on making this for Christmas Eve. Do you think it would be possible to make the batter the night before and store it in the refrigerator and then the day of pull the batter out and let it sit at room temperature during dinner and then put into ramekins right before you are ready to bake?
Hi Ciara! See my notes above under “make-ahead” for instructions on this. 🙂
Hey! We have the same name! And I was wondering if you could just use normal chocolate chips?
Hi Clara, bittersweet chocolate, 60-65% cacao is best for this recipe.
Hi Natasha, I made the chocolate souffle tonight, I used 1/3 of the ingredients of your recipe because it was just for my husband and myself. I substituted with veggie oil instead of butter which came out perfect. We love it. Thank you!!
That’s just awesome! Thank you for sharing your wonderful review, Donna!
Hi natasha! I would like to make these with a sugar substitute. Which type do you reccomend and would there be any measurment adjustments?
Hi Faigy, I haven’t tried this with a sugar substitute to advise, baking, especially soufflé, is such a science. I wouldn’t want you to waste your ingredients. If you experiment though, let me know how you liked the recipe.
Hi Natasha. Surly you are blessed by God when it comes to food. We have loved every recipe we tried. I always wanted to get a good chicken pot pie recipe which you supplied and the crust too! Have you written a cook book yet? It would certainly adorn my kitchen. Thanks!
Thank you for that wonderful compliment, Barbara! I’m so glad you’re enjoying my recipes! I don’t have a cookbook out yet, but its in the works, and we’re hoping for a 2023 release!
Hi Natasha, my friend wanted to also ask if you don’t have ramekins what else can be used?? Can you use a ceramic corning ware with straight sides and deep sides?? Sorry I forgot to ask in my previous comment, thanks so much.
Hi Marilyn, I have only made this in ramekins to advise on the outcome.
Hi Natasha, friends and family have told me that I have to try your recipes, there is not 1 bad one. They always tell me that I am an awesome cook and a great baker. I have to admit that I do pretty well in the kitchen (toot toot my own horn LOL) This Chocolate Soufflé looks scrumptious and surprisingly easy so I brought all the ingredients and I will attempt to make it today. My boyfriend loves soufflé’s and anything that has chocolate in it so I am excited for him to try it. I have subscribed to your website so I will keep you posted on how it turns out. Thanks for sharing your recipes and I’m sure you put a smile on many peoples faces everyday 😉 Happy Cooking/Baking!!
I hope everyone loves it, Marilyn!
I made this for Easter dessert.
It was delicious! The video really helped, thanks.
Glad you loved it!
Tried this recipe last week and it turned out awesome. Finally invested in 6 ramekins after getting a good deal online.
The recipe took some time to assemble but the result was well worth it. Best tasted when its warm. Still have some choc ganache left and plan to use it to coat crossants and add some almond flakes. Love your recipes.
Hi May, thanks for sharing your experience trying out this recipe. I’m glad it turned out great and you enjoyed it!
Hello, I would like to try out this recipe, What can I use as a substitute for cream tartar
Hi Samia, I haven’t tried this myself, but I did a quick search online and found this: “If you happen to have tartaric or citric acid, you can use either instead of cream of tartar. Alternatively, use lemon juice or vinegar in an equal amount” I hope that helps!
Hi Natasha! Thanks! Love all your recipes and I’ve made many of them! Always a hit!! 🤩😍 I have a question can I make this Souffle ahead of time? I’m planning to make it on Sunday for Valentines dinner. Thanks!
Hi Yas, yes you can. Please see my notes in the recipe for “make-ahead” instructions.
Hi! I love your videos!
I only have 4oz ramekins. Do I just cut cooking time in half?
Thanks
Hi Angela, I would watch it closely, so it doesn’t overbake. I haven’t tried it in a 5oz ramekin to advise on bake time.
My husband and I made this souffle together and had a blast. I would give it 10 stars if I could! I’ve been baking wonderful Chocolate desserts for years and this is the best bite ever! Thank you, Natasha and for making it easy for us! You are amazing!
This is a special treat! I’m so glad you had fun with it! Thank you so much for sharing that great feedback with me, Lynn!
I made this today. It is very yummy, and your directions are very clear. I have 2 questions:
1. Under souffle 1 tsp vanilla is listed twice, but the directions only mention 1 tsp. What do we do with the 2nd tsp.?
2. If we don’t eat them all immediately, what do we do with leftovers?
Hi Leslie! I’m so glad you enjoyed that! That was a typo. We are fixing it now! Thank you so much!
is there a way to make it non chocolate for people who aren’t huge chocolate fans? Love the recipe!!
Hi there, I haven’t tried making a version of that yet to advise. If you do an experiment, please share with us how it goes
Hello. Can you please add The Metric quantities for The recipe?
Thank you
Hi Simona, thank you for asking. I thought they were already available but they were not. I added metric measurement conversions. I hope you love the souffle recipe!
Amazing Soufflé
Never have made them as I thought they are hard to make. Now can’t stop making them. They were so so light … light as air
Hi Anuji, I am so happy to hear that you love the chocolate souffle recipe! Thank you for sharing that with me. It really makes my day.
These soufflés turned out so wrong, BUT WERE SO DELICIOUS!!
I didn’t have the actual ramekins that they were made for so I bought some wonky weird shaped bowls that looked like they were about 8 oz. Well, after mixing everything together, I only had enough for 5 bowls. So I filled them the best I could. They didn’t look done after 15 minutes so I added another 5 minutes
They turned out AMAZING!! My family polished them off!
They never rose up, but the flavor and texture were great!
I’ll definitely do it again!
Thank you, Natasha! Everything I have made of your recipes come out spot on amazing!!!
Hi Cindy, I’m glad you loved the result! Thanks a lot for your comments and feedback. good to know that it was a huge hit with your family.
Oh my gosh!! Delicious!! And so easy to make with all of your specific directions and suggestions! It was a big hit for dessert. Thank you!
Yay, that’s perfect! Thanks a lot for sharing that with us, Teresa.
Oh my gosh!!! Delicious! Very rich and creamy! And so easy with all of your comments and suggestions. Thank you! Can’t wait to make again
I can’t wait for you to make it too! Thank you for your great review, Teresa!
Hello. Can this be made ahead of time? Have tried some of your recipes & love it. Thanks for always sharing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Dolores!
Heavenly!! The perfect, individual size dessert!! Love the gooey middle!!
I’m so happy you loved it Kristyn! Thank you. I agree that gooey center is irresistible.
Souffles have always been a bit complicated and harder for me to make so I love how detailed this recipe was with all the tips and step by step photos. So delicious!
I’m so glad you found the detailed steps helpful. I learn the same way and I appreciate the encouragement!
I’ve always been too intimidated to attempt making a souffle, but this recipe made it easy! The results were beyond divine and I can’t wait to make it again for Valentine’s Day. Thank you!
It’s so smart to test the Valentine’s Day dessert ahead so you can feel confident. Thank you for the amazing review.