Bittersweet Chocolate Soufflés Recipe

Name: Bittersweet Chocolate Soufflés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 tablespoons granulated sugar; 3/4 cup granulated sugar, divided; 1/2 cup Dutch process cocoa; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 1/2 cup 1% low-fat milk; 1 teaspoon vanilla extract; 2 large egg yolks; 4 large egg whites; 1/8 teaspoon cream of tartar; 3 ounces bittersweet chocolate, finely chopped; 1 tablespoon powdered sugar

Servings: persons

Cooking spray
2 tablespoons granulated sugar
3/4 cup granulated sugar, divided
1/2 cup Dutch process cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate, finely chopped
1 tablespoon powdered sugar

1
Preheat oven to 350u00b0.
2
Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.
3
Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.
4
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.
5
Bake at 350u00b0 for 15 minutes or until puffy and set. Sprinkle with powdered sugar.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 2 tablespoons granulated sugar, 3/4 cup granulated sugar, divided, 1/2 cup Dutch process cocoa, and more.

Yes, Bittersweet Chocolate Soufflés falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Chocolate Soufflés

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions