Chocolate Souffle Recipe

Name: Chocolate Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp (45 ml) unsalted butter; 3 tbsp (45 ml) all-purpose flour; 1-1/2 cups (350 ml) milk; 1 lb (.5 kg). bittersweet chocolate, broken into small pieces; 3/4 cup (175 ml) strong brewed coffee; 1 tsp (5 ml) vanilla extract; 1/2 cup (125 ml) sugar; 5 egg yolks; 7 egg whites, at room temperature; pinch cream of tartar; whipped cream

Servings: persons

3 tbsp (45 ml) unsalted butter
3 tbsp (45 ml) all-purpose flour
1-1/2 cups (350 ml) milk
1 lb (.5 kg). bittersweet chocolate, broken into small pieces
3/4 cup (175 ml) strong brewed coffee
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) sugar
5 egg yolks
7 egg whites, at room temperature
pinch cream of tartar
whipped cream

1
Preheat oven to 375 degrees (200 C.).
2
Melt butter on stove over low heat until foamy.
3
Whisk in flour and cook 1 minute.
4
Gradually stir in milk.
5
Cook, stirring constantly, until thick and smooth.
6
Add chocolate and stir constantly over low heat until chocolate is melted.
7
Stir in coffee and remove from heat.
8
Stir in vanilla and 1/4 cup (60 ml) of sugar.
9
Add egg yolks one at a time, whisking well after each addition.
10
Butter 2 quarts (1900 ml) souffle dish (or individual souffle dishes) and coat with sugar.
11
Beat egg whites with cream of tartar until foamy.
12
Beat in the remaining 1/4 cup (60 ml) sugar until peaks are stiff and glossy.
13
Gently fold egg whites into chocolate mixture.
14
Pour batter into prepared dish.
15
Bake for 40 minutes (less time for individual souffles).
16
Serve immediately with whipped cream.

1280

kcal

Calories

Fat

106

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.
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 11 ingredients. The key ingredients include: 3 tbsp (45 ml) unsalted butter, 3 tbsp (45 ml) all-purpose flour, 1-1/2 cups (350 ml) milk, 1 lb (.5 kg). bittersweet chocolate, broken into small pieces, and more.

Yes, Chocolate Souffle 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 Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions