Chocolate Souffle

4.96 from 151 votes

This Chocolate Souffle recipe is a simple way to make homemade souffle. Just a few simple ingredients are needed for this sweet souffle!

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If you’re looking for a light and fluffy dessert that will have you savoring every bite, get ready to love this easy Chocolate Souffle. Made with simple ingredients and ready to enjoy in less than 20 minutes of time!

Close up shot of homemade souffle dusted with powdered sugar
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While this chocolate souffle recipe technically makes four servings, I like to think of this as a “chocolate souffle for two” type of recipe. This means each person can enjoy one after dinner, and one later on in the evening which sounds like the perfect way to end the day!

why you’ll love this Chocolate Souffle Cake

  • Light and fluffy texture
  • Fast and simple dessert
  • Easy to make for a fun weekend treat or Valentines’ Day

Ingredients to make Chocolate Souffle

  • Butter: If you can use unsalted butter for baking, that is the best.
  • Baking chocolate: This is what gives the souffle the chocolate flavor. Don’t use chocolate chips because they won’t melt properly for this recipe. I recommend 60-75% baking chocolate that will have sugar in it. Otherwise the souffle may turn out bitter if using 100% cacao baking chocolate.
  • Eggs: These are what helps to give this souffle recipe it’s nice and fluffy texture!
  • Sugar: Easy to mix with the other ingredients for a hint of sweetness paired with the chocolate.
  • Vanilla Extract and salt: A hint of vanilla is always welcomed. And, just a pinch of salt is all you need to add. However, if you use salted butter, leave the extra salt out.
  • Cream of tartar: This is used to help egg whites get stiff peaks. You can substitute white vinegar or just leave it out all together.
6 ingredients shown for making the recipe

How to make Easy chocolate souffle

  1. Add the butter and chocolate into a microwave-safe bowl and melt.
  2. Mix in the egg yolks, vanilla and salt with a mixer and combine with the melted chocolate mixture.
  3. Beat the egg whites and cream of tartar and form stiff peaks. 
  4. Fold in the egg whites to the chocolate mixture a little at a time.
  5. Carefully mix them together until homogenous, being careful not to deflate the egg whites.
  6. The coloring should be a light brown mixture indicating that it’s ready to put into the ramekin.
6 image collage to show how to make the souffle recipe
  • Put the mixture into the ramekins and put them into the oven.
  • You’ll know it’s done when the souffle rises above the ramekin and a toothpick inserted comes out with just a few crumbs.
2 image collage to show the souffle recipe before baking and after baking

Tips for making this sweet souffle recipe

  1. Don’t over beat the egg whites. You want to make sure that they are stiff and stick to the beaters and no more than that. Otherwise they can possibly create a dry texture in the final product.
  2. Mix well but carefully. Make sure to fully incorporate the egg whites into the melted chocolate mixture without deflating the egg whites but without leaving any egg white streaks. You want the color to look homogeneous so there aren’t’ any white parts when it bakes.
  3. Set the ramekins on a sheet pan before baking. The souffle will rise in the oven and sometimes there could be some minimal chocolat drippings that the tray can help catch. And they are easier to handle this way too instead of trying to grab the small ramekins with oven mitts and gett
  4. Be careful not to overbake. You can test the souffle a few minutes before the full baking time by jiggling the tray. A little jiggle is totally fine and ensures that the souffle does not become too dry.
  • Use cocoa powder. A lot of recipes will use cocoa powder in place of baking chocolate. I haven’t tried it personally but it seems that about ½ cup replacement will work well to give a delicious chocolate flavor.
  • Add toppings. Since the souffle is so light and fluffy, adding toppings like whipped cream on top can be perfect! Powdered sugar is typically what it used but have fun and vary it up.
  • Serve with fresh fruit. Another fun addition to this simple recipe is to add a few pieces of fresh fruit. Fresh strawberry slices or even strawberry sauce would taste amazing with the chocolate.
  • Drizzle on melted chocolate. If you’re a fan of chocolate, add some! Grab my tips for how to melt some baking chocolate or chocolate chips and drizzle it on the top.
Spoon taking bite of souffle

how to store chocolate souffle cake

best way to store homemade souffle

The best way to store baked souffle so that it stays as fresh as possible for as long as possible is to keep them in an airtight container in the fridge. Make sure that the souffle has cooled down all the way before storing it.

how long will chocolate souffle last in the fridge?

As long as you keep them covered and in an airtight container, this chocolate souffle recipe will last 2-3 days in the fridge.

can i freeze individual chocolate souffle?

You can. Since you’re making an individual chocolate souffle in a dish, you can freeze them and then unthaw them when you’re ready to eat them. Make sure that you freeze them in an airtight container so that there’s no freezer-burn happening as that will alter the flavor and ruin the dessert.

Frequently asked questions

What does a chocolate souffle taste like?

The texture of homemade souffle is one that is light and fluffy but also melts in your mouth as well. It’s lightly sweetened with bold chocolate flavor.

Is a soufflé runny in the middle?

The 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.

Why did my souffle not rise?

If the chocolate souffle didn’t rise during baking, you may have overmixed the egg portion. Make sure that you pay attention to the directions so this doesn’t happen. Another cause of a flat souffle could be that you didn’t bake it quickly enough after mixing the ingredients. Some people make these ahead of time which is fine, but there is a risk that they won’t rise potentially because of it.

Souffle in ramekin with bite taken out

As you can see, making this easy chocolate souffle is a must! It’s perfect for holidays, anniversaries, or just a quiet and simple dessert to enjoy at home.

More dessert recipes:

If you try this healthy-ish feel good Chocolate Souffle recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Chocolate Souffle

This Chocolate Souffle recipe is a simple way to make homemade souffle. Just a few simple ingredients are needed for this sweet souffle!
5 from 151 votes
Servings 4 servings
Course Dessert
Calories 393
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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  • 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.


Storage: As long as you keep them covered and in an airtight container, this chocolate souffle recipe will last 2-3 days in the fridge. 


Calories: 393kcal, Carbohydrates: 24g, Protein: 10g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 171mg, Potassium: 391mg, Fiber: 6g, Sugar: 13g, Vitamin A: 587IU, Calcium: 64mg, Iron: 7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
4.96 from 151 votes (112 ratings without comment)

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  1. Bill says:

    How far ahead can you make this, either together or in stages,

    1. Yumna says:

      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.

  2. Wendy says:

    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!

    1. Yumna J. says:

      So glad you enjoyed the chocolate souffle! You’re going to give me a big head … lol

  3. Emily Rozenburgh says:

    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 🙂

    1. Yumna Jawad says:

      Thank you! That’s perfect!

  4. Ryan says:

    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.

    1. Yumna Jawad says:

      It definitely takes some time to form peaks. Glad you figured it out and enjoyed! Yum!!

  5. KarenC says:

    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.

    1. Yumna Jawad says:

      I’m so glad you both decided to give it a go and enjoyed! Thank you so much, Karen! Those toppings definitely sound delicious.

  6. Gail M says:

    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!

    1. Yumna Jawad says:

      That’s amazing! So glad you both enjoyed. You’re so welcome!

  7. Marwa says:

    Yummm definitely would try it ❤️❤️❤️

    1. Yumna Jawad says:

      Excited for you to give it a go!

  8. Sherine says:

    Love it

    1. Yumna Jawad says:

      Thank you!

  9. Maddy says:

    Sounds so easy to make! Can’t wait to try it out!!

    1. Yumna Jawad says:

      It seriously is! Hope you enjoy!

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