Recipe: Chocolate Soufflé


  • 1 tbsp unsalted butter
  • 8 oz high quality semisweet chocolate, chopped
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 large eggs, separated, plus 3 large egg whites (all at room temperature)
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar
  • confectioners’ sugar, for dusting
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar


  1. Make the chocolate souffle: Preheat oven to 375 °F. Grease 6 (6-ounce) soufflé molds or ramekins with the butter; set aside in refrigerator until needed.
  2. Place the chocolate, cream, and milk in a saucepan over medium-low heat and bring to a slow simmer, whisking until the chocolate is melted. Remove from heat and whisk in the 4 egg yolks. Set aside.
  3. In a clean and dry bowl, using a clean and dry wire whisk or electric beater, beat the 7 egg whites and the cream of tartar until soft peaks form. Add the granulated sugar and continue beating until the whites form stiff, glossy peaks. 
Stir a quarter of the egg whites into the chocolate mixture to lighten, then quickly but gently fold in the remaining egg whites just until combined.
  4. Place soufflé molds or ramekins on a baking sheet and ladle soufflé mixture into each one. Bake immediately until the soufflés have risen, the edges are set, and the centers are still creamy, 20-25 minutes.
  5. Make the whipped cream: Using either a wire whisk or an electric mixer, whip the cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Be careful not to over-beat. Set aside in refrigerator until ready to use.
  6. When the soufflés are done, use a fine mesh sieve or flour sifter to dust confectioners’ sugar over the tops of the soufflés. Puncture the tops and drop a dollop of whipped cream onto each one. Serve immediately

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Recipe and Photo: Peggy’s Recipe Share / CC BY-SA

Leave a Reply