Easy Chocolate Soufflé Recipe (2024)

This decadent chocolate souffle recipe is easy and incredible. All you need is 8 ingredients and 20 minutes to make the best chocolate souffle recipe ever. It's the perfect recipe for romantic occasions. By the way, have you tried my chocolate lava cakes?

Photo tutorial

Lightly grease each ramekin with butter. Then give it a sprinkle of sugar and tap out any excess. Place the ramekins in the refrigerator until you are ready to bake.

Add chopped chocolate pieces to a heat-proof bowl and microwave, stirring every 20 seconds. Stirring frequently prevents the chocolate from seizing after it's melted, set aside.

Add egg yolks, cornstarch, and cocoa to a bowl and whisk together. Then using a heavy-bottomed saucepan simmer milk over medium-high heat. Make sure to stir constantly for 2 minutes.

Then stir½ cup of the hot milk into the egg yolks to warm it. See the picture below.

Add the warmed egg and milk mixture to the saucepan making sure to whisk constantly. Continue to cook for around 2 minutes until it's thick then remove from heat.

Add melted chocolate and stir until it's smooth, creamy, and combined. This will take 1-2 minutes.

Mix together the egg whites and salt using a handheld or stand mixer until soft peaks form. Use the whisk attachment, so it's fluffy and light.

Whisk until you see that stiff peaks have formed. This takes around 3 minutes.

Add ¼ cup of egg white mixture to the chocolate cream to lighten it. Slowly and gently fold in the remaining egg whites to the chocolate.

Using a spoon, put the batter into the ramekins evenly.

Bake the easy chocolate souffle for 20 minutes or until the top has risen around 1-inch above the ramekin. After they are done, open the oven door and let sit for 5 minutes. Sprinkle with powdered sugar, cocoa, or melted chocolate and serve warm.

Expert tips for success

• Use the best high-quality chocolate you can find. It will make this easy souffle recipe taste even better.
• Make sure to whisk constantly when warming the milk, or it will curdle.
• It's important to stir the chocolate every 20 seconds when you are melting, or it may seize, and you would have to throw it out.
• Don't skip buttering and sugaring your ramekins or the souffle will stick.
• Bake them long enough until risen above the edges of the ramekins, otherwise they will collapse after removing from the oven.

Storing

The souffle should be cooled then covered in plastic wrap or tin foil and then placed in the refrigerator for 2-3 days. When you're ready to serve it, you should put it in the oven for 7-10 minutes at 350 degrees to warm it back up. However, please be aware that souffle is best eaten fresh on the same day.

Freezing

It's possible to freeze it. Make sure it's wrapped tightly, then place it in freezer-safe containers. It will last up to a month. Put it in the fridge overnight before you warm it up and serve.

If you make thiseasy Chocolate Soufflé recipe, leave a comment, rate it, and tag a photo#alsothecrumbspleaseon Instagram! I would love to see your snap!

More chocolate recipes to try

• Chocolate Mousse
• Chocolate Cream Puffs
• Baked Chocolate Red Velvet Cake Donuts
• Chocolate Fudge Brownies
• Chocolate Milkshake
• Edible Brownie Batter

Recipe