Chocolate-Raspberry Soufflé Recipe

Name: Chocolate-Raspberry Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted, shelled raw pistachios; Unsalted butter (for ramekins); 1/2 cup sugar, plus more for ramekins; 6 ounces high-quality bittersweet chocolate, chopped; 1/4 cup high-quality raspberry jam or jelly; 1 large egg yolk; 1/4 teaspoon kosher salt, plus more; 6 large egg whites, room temperature; 1/2 cup heavy cream; 4 (6-ounce) ramekins

Servings: persons

1
Position rack in center of oven; preheat to 375u00b0F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
2
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
3
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
4
Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
5
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
6
Transfer baking sheet with ramekins to oven and bake souffles until puffed and tops feel firm to the touch, 18-20 minutes.
7
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop souffles with cream, top with chopped pistachios, and serve immediately.

682

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup unsalted, shelled raw pistachios, Unsalted butter (for ramekins), 1/2 cup sugar, plus more for ramekins, 6 ounces high-quality bittersweet chocolate, chopped, and more.

Yes, Chocolate-Raspberry Soufflé 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!

Chocolate-Raspberry Soufflé

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions