Chocolate Souffle
Updated Aug 12, 2025
This Chocolate Soufflé recipe is a simple way to make homemade soufflé, with 6 ingredients, and takes only 25 minutes to make!
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My Quick 25-MINUTE CHOCOLATE SOUFFLÉ recipe!
I used to think chocolate soufflé was one of those “only in a fancy restaurant” desserts. It has a reputation for being fussy and hard to get right, but once I tried making it at home, I realized it’s not nearly as hard or scary. This recipe makes individual chocolate soufflés, which I think are actually easier (no giant pan to worry about collapsing), and the portions come out just right. With only six ingredients, it’s even easy enough to make during the week!
Happy Cooking!
– Yumna
Chocolate Souffle Ingredients
- Baking chocolate: Avoid chocolate chips; they won’t melt properly and have too much cocoa butter.
- Eggs: Room temperature eggs mix more easily!
- Dry ingredients: You’ll need granulated white sugar, salt, and cream of tartar for this recipe!
- Wet ingredients: This souffle calls for vanilla extract, unsalted butter, and eggs.
How to Make Chocolate Souffle
Chocolate Souffle Recipe
Video
Ingredients
- 4 tablespoons unsalted butter plus more for greasing
- 5 ounces baking chocolate
- 4 large eggs separated at room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ teaspoon cream of tartar
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F. Butter 4 6-ounce ramekins generously.
- Place the butter and chocolate in a large microwave safe bowl and microwave in 30-second increments until completely melted, stirring after each increment.
- Use an electric mixer to whisk the egg yolks, vanilla and salt into the melted butter and chocolate until well combined, set aside.
- Wash the electric mixer beaters well. Then beat the egg whites and cream of tartar in another clean bowl until they hold soft peaks, about 2 minutes. Continue beating and gradually add the sugar until the egg whites are very stiff and glossy.
- Gently fold the whipped egg whites into the chocolate mixture a little portion at a time until combined, being careful not to deflate the egg whites.
- Transfer into the prepared ramekins. Bake for 13-15 minutes or until the center is nearly set. Dust with powdered sugar before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t over-beat your egg whites. You’ll want to make sure that they’re stiff and stick to the beaters, but don’t go further than that. Otherwise, your souffle may turn out dry.
- Mix well but carefully. Make sure to fully incorporate your egg whites into the melted chocolate mixture without deflating the egg whites or leaving any egg white streaks. You want the color to look homogeneous before you bake!
- Set your ramekins on a sheet pan before baking. Your souffle will rise in the oven, so the pan will catch any minimal chocolate drippings that spill over. Plus, the tray will make it easier to remove all your souffles from the oven at once.
- Be careful not to over-bake. You can test your souffle a few minutes before the full baking time is up by jiggling the tray. A little jiggle is totally fine and ensures that the souffle does not become too dry.
FAQs
Make sure your souffle has cooled down all the way before transferring it to an airtight container. It should last for 2-3 days in the fridge!
You can! Since you’re making individual chocolate souffles, you can freeze your batter in separate portions in airtight containers for up to 2 weeks, then bake them one at a time when you’re ready to eat. Just bake them as you normally would in the oven (straight from frozen), leaving 50-60 minutes for them to cook completely.
Your souffle shouldn’t actually be running in the middle, but you may notice a bit of a jiggle when taking it out of the oven. A slight wiggle in the center is okay and will firm up as the souffle cools.
If your chocolate souffle didn’t rise during baking, you may have over-mixed the egg portion. Make sure that you pay attention to the directions so this doesn’t happen!
Comments
Can I use honey instead of sugar?
I haven’t tried using honey but I’m sure you could make it work! I would try replacing the 1/4 cup of sugar with 2 tablespoons of honey because honey is sweeter than granulated sugar. Let me know how it turns out if you end up trying it!
How far ahead can you make this, either together or in stages,
This is really the type of dessert that is best straight from the oven. All souffles will fall a little after baking, so the best texture to eat them at is right after they finish baking. If you want to prep some things ahead, you could separate the eggs and melt the chocolate a few hours in advance and hold them all at room temperature to save some time.
Simple ingredients and simple techniques with an exquisitely textured and utterly delicious flavor. Great recipe, thanks for sharing!
Ps I made 4 different souffles over 4 days (using different recipes) and this one took home the top prize!
So glad you enjoyed the chocolate souffle! You’re going to give me a big head … lol
So good! The recipe was easy to follow for beginners, and came out super fluffy on the inside, crispy on the outside, and it melts in your mouth. I didn’t have vanilla extract, so I used orange extract instead and added a tablespoon of orange zest 🙂
Thank you! That’s perfect!
I got concerned when whipping the egg whites because they were not forming peaks. I had never really whipped egg whites before. After looking up a few tutorial videos I found that I just had the electric beater on too low of a speed. Everything else went great and the whole thing came out perfection. Kept the topping simple with confectioner sugar and fresh strawberry slices, but could really put a wide variety of toppings on this, or eat it as is.
It definitely takes some time to form peaks. Glad you figured it out and enjoyed! Yum!!
I was nervous making this recipe, as beating egg whites was new to me. Yet, my 10 yo granddaughter Scarlett and I have had such wonderful fun and many triumphs meeting these monthly challenges, we decided to make February 2022’s CHOCOLATE SOUFFLE CAKE. Wow! Like everyone’s posted – this is an amazing recipe! This cake has the richest chocolate flavor with each bite satisfyingly moist and beckoning for the next one. I was content with 1/2 of a serving. Scarlett and I agreed this would be perfect with a strawberry glaze topped with a dollop of whipped cream.
I’m so glad you both decided to give it a go and enjoyed! Thank you so much, Karen! Those toppings definitely sound delicious.
I just made this recipe for my husband and I the other night and it was so good! So easy too. We love anything chocolate so we will definitely be making this again. Thanks for the great recipe!
That’s amazing! So glad you both enjoyed. You’re so welcome!
Yummm definitely would try it ❤️❤️❤️
Excited for you to give it a go!
Love it
Thank you!
Sounds so easy to make! Can’t wait to try it out!!
It seriously is! Hope you enjoy!
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