Individual Chocolate Soufflés

This recipe for individual chocolate soufflés will impress everyone at your next dinner! You can make the batter the day before, so you have more time to hang out with your friends and family. When you're ready, just pop them in the oven for 10 minutes, and you'll have a warm, delicious dessert fresh from the oven!

Another plus is these soufflés are naturally gluten-free so no need to worry about gluten allergies.

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Soufflés might seem tricky, but they’re easier than you think! Just follow a few simple steps, and you’ll be making them all the time. The most important part is whipping the egg whites just right—that’s what makes your soufflé rise tall and fluffy. Still nervous? Watch my video, where I’ll show you each step to make this amazing dessert!

Jump to:

• Tips for Making the Perfect Chocolate Soufflé
• Prepare ramekins for chocolate soufflés
• 📋 Recipe

Tips for Making the Perfect Chocolate Soufflé

Ingredient Tips

• Use a high-quality bittersweet chocolate (65% to 70%). Yes, a good quality chocolate can be pricey but you only need 115 grams (4 ounces) to create your masterpiece.
• Bring your butter and eggs to room temperature before starting this recipe. It is wise to separate the egg yolks and whites when they are still cold as this reduces the risk of the yolk breaking and getting fat into your whites.
• This recipe uses vanilla as a flavoring, but if you want to kick up the chocolate flavor a notch consider replacing the vanilla with strongly brewed expresso.

Prepare ramekins for chocolate soufflés

One of the most important steps in making a great soufflé is preparing your ramekins the right way. If you do this correctly, your soufflé will rise beautifully. Here are some tips to help you:

1️⃣ Grease the Ramekins Well – Use butter or cooking spray to coat the inside of each ramekin. This helps the soufflé climb up the sides as it bakes.

2️⃣ Dust with Sugar or Cocoa Powder – After greasing, sprinkle a little granulated sugar or cocoa powder inside and shake it around to coat the surface. This gives the soufflé something to grip onto as it rises.

3️⃣ Use Straight, Clean Sides – Make sure there are no streaks or gaps in the butter and sugar coating. A smooth, even layer helps the soufflé puff up evenly.

4️⃣ Chill the Ramekins (Optional) – Some bakers like to put the prepped ramekins in the fridge for a few minutes before filling them. This can help create an even rise

Make the batter

• One of the first steps to creating your soufflé is to melt the chocolate and butter together in a large bowl. Please read the following guidelines on melting the chocolate and butter:
  • Add your butter and chocolate to a dry, clean heatproof bowl. You don't want any water getting into the chocolate else your chocolate may seize.
  • Use room temperature butter. This will decrease the amount of time you need to heat the chocolate and will reduce the risk of scorching it.
  • If melting the chocolate/butter over a pot of water, make sure the bottom of the bowl isn't touching the water. The water should be steaming, not boiling and you want to stir the chocolate often.
  • If using a microwave to melt the chocolate/butter mixture, heat in 20 second increments at 50% power, stirring between each heating.
• Let the chocolate/butter cool slightly before adding the egg yolks and vanilla (or expresso if using). You don't want your yolks to start cooking before their time! Whisk the yolks in slowly as you are creating an emulsion in this step.
• Now it is time to whip up those room temperature egg whites. A stand- or hand-mixer may be used. In pastry school we whipped the whites by hand using a whisk and it does take some time.
• Add the salt and egg whites to a clean, grease-free mixing bowl. Begin mixing on medium speed and continue mixing until the egg whites turn foamy. At this point begin adding the sugar slowly while continuing to mix. Keep whipping the whites until stiff, glossy peaks are formed.
• Fold the egg whites into the chocolate mixture in two additions. Using a rubber spatula gently fold after each addition taking care not to deflate the whites, but you also don't want any white streaks.
• Place the bowl in the refrigerator for 20 minutes. Cover the bowl with plastic wrap if the batter will be in the refrigerator for more than a few hours.

Serve the soufflés

• These easy chocolate soufflés will bake for approximately 8 - 10 minutes in a oven preheated to 375°. The center will still be jiggly but the top should look well risen and uniform.
• Immediately move the soufflés to serving plates using caution as the ramekins are scorching hot. I use a kitchen towel to move the ramekins but some people are successful with thongs.
• Sprinkle with confectioners' sugar and place a few berries on the serving plate if desired.
• Within a few minutes the soufflés will start to deflate but, don't worry, you have time to get them to the dinner table. Also, they do need to cool slightly before consuming.
• Enjoy!

📋 Recipe