Decadent Chocolate Soufflé: A Heavenly Dessert Experience

Easy Homemade Chocolate Soufflé Recipe

Indulge in the ultimate chocolate lover’s dream with this exquisite chocolate soufflé. Light as air yet intensely rich, this gluten-free dessert is the perfect way to end any meal with a touch of elegance.

Prepare to be amazed as this dramatic dessert rises majestically from its ramekin, creating a spectacle that’s as impressive to behold as it is delicious to eat. Served fresh from the oven, our chocolate soufflé captures the essence of French culinary art in every bite.

What sets this soufflé apart is its luxurious base – a deep chocolate ganache crafted from three types of chocolate. This creates a stable foundation with an unparalleled depth of flavor that will transport your taste buds to chocolate heaven.

While mastering a soufflé might seem daunting, our foolproof recipe breaks it down into simple steps. Here are the key secrets to soufflé success:

  • Generously butter and sugar your ramekins, coating every surface up to the rim. This crucial step ensures your soufflés rise evenly and dramatically.
  • When making the ganache, keep the bowl above – not touching – the simmering water. This gentle heat is the key to a smooth, lump-free base.
  • Take your time incorporating the egg whites. Start by mixing in a quarter to lighten the base, then gently fold in the rest until no streaks remain. This patience pays off with a perfectly textured soufflé.

Chocolate Soufflé


For the Ramekins:

  • Softened unsalted butter, for greasing the ramekins (approximately 3 tablespoons)
  • Granulated sugar, for coating ramekins (approximately 3 tablespoons)

For the Soufflés:

  • 2 1/2 ounces (about 1/4 cup; 70g) heavy cream and/or whole milk
  • 1 3/4 ounces 68-71% dark chocolate, chopped (about 1/3 cup; 50g)
  • 1 3/4 ounces unsweetened chocolate, chopped (about 1/3 cup; 50g)
  • 1 3/4 ounces (1/2 cup; 50g) Dutch process cocoa powder
  • 3 1/2 ounces (scant 1/2 cup; 100g) water
  • 1 teaspoon vanilla extract
  • Whites from 8 large eggs, straight from the fridge (8 3/4 ounces; 250g)
  • 3 1/2 ounces (1/2 cup; 100g) granulated sugar
  • 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume


  1. Preheat your oven to 400°F (205°C), ensuring the convection fan is off and the rack is centered. Thoroughly butter eight 4-ounce ramekins, paying special attention to the rims. Coat with sugar, tapping out any excess, and set aside.
  2. Create a double boiler by placing 2 1/2 cups of water in a 3-quart saucepan over medium heat. In a large, heat-proof bowl that fits snugly on top without touching the water, combine the cream/milk, dark chocolate, and unsweetened chocolate. Gently whisk until you have a smooth, velvety ganache.
  3. Remove from heat and carefully whisk in the cocoa powder, water, and vanilla extract until the mixture is silky smooth. Keep the bowl over the warm water to maintain the ganache’s temperature.
  4. In a stand mixer with the whisk attachment, beat the egg whites on high speed for about 20 seconds until foamy. Reduce to medium speed and gradually add sugar and salt. Return to high speed and whisk until firm, glossy peaks form, approximately 2 minutes.
  5. Using a silicone spatula, stir about 1/4 of the egg whites into the chocolate ganache to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate the mixture. Continue until no white streaks remain. Once fully incorporated, spoon the soufflé mixture into the prepared ramekins, filling to the top. Smooth the surfaces with an offset spatula.
  6. Place the ramekins evenly spaced on a rimmed baking sheet. Bake in the center of the oven for 12 minutes for a gooey center, or 13-14 minutes for a firmer texture. The soufflés will have risen impressively above the rims and appear dry on top. Serve immediately for the full dramatic effect.


For the perfect balance of richness, we recommend using equal parts heavy cream and whole milk. However, you can use all cream for extra indulgence or all milk for a lighter touch.

Make-Ahead and Storage

Want to prep ahead? After filling the ramekins, wrap each one in plastic and refrigerate for up to 24 hours. When you’re ready to impress, preheat the oven and bake the soufflés straight from the fridge for 15 minutes. Serve immediately and watch your guests’ faces light up!

Nutrition Facts (per serving)
255 Calories
14g Fat
26g Carbs
6g Protein
Nutrition Facts
Servings: 8
Amount per serving
Calories 255
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 41%
Cholesterol 22mg 7%
Sodium 176mg 8%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 11%
Total Sugars 19g
Protein 6g
Vitamin C 0mg 0%
Calcium 21mg 2%
Iron 4mg 23%
Potassium 158mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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