Dessert • Valentine Desserts

Chocolate Souffle

Name: Chocolate Souffle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 Tbsp softened unsalted butter, for the ramekins; 2 Tbsp granulated sugar, for dusting the ramekins; 4 oz bittersweet chocolate, chopped; 3 Tbsp unsalted butter; 2 large egg yolks, at room temperature; 3 large egg whites, at room temperature; 3 Tbsp granulated sugar; 1/8 tsp cream of tartar, or 1 tsp lemon juice; Confectioners' sugar, for dusting

A chocolate souffle for two, baked in sugar-dusted ramekins and served straight from the oven.

Updated: Nov 9, 2026

⏱ 40 mintotal

2servings

380 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 40 min.
Serves 2 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Chocolate Souffle recipe takes 40 min and makes 2 servings. A souffle rises on steam and on air trapped in whipped egg whites, so the batter is built in two parts: a smooth chocolate base and a bowl of whites whipped to soft peaks.

Helpful guides

Instructions

Step 1

Heat the oven to 375 degrees F and set a rack in the lower third. Brush two 6-ounce ramekins with the softened butter in upward strokes from the base to the rim, then coat them with the 2 tablespoons of granulated sugar and tap out the excess; the vertical butter lines are what the batter climbs.

Step 2

Melt the chocolate and 3 tablespoons of butter together in a heatproof bowl set over barely simmering water, stirring until smooth, then pull the bowl off the pot. Stir in the egg yolks one at a time. Let the mixture cool until it feels just warm.

Step 3

Whip the egg whites with the cream of tartar on medium speed until foamy, then add the 3 tablespoons of granulated sugar a spoonful at a time and beat until the peaks bend over softly when the beater lifts. Soft peaks hold enough air while still folding into the chocolate without streaks.

Step 4

Fold a third of the whites into the chocolate with a spatula, sweeping down the bowl and up over the top, then fold in the remaining whites in two additions. Stop as soon as no white streaks remain, because every extra stroke knocks air out of the batter.

Step 5

Divide the batter between the ramekins, smooth the tops with the back of a spoon, and wipe the rims clean so nothing catches and burns. Set them on a sheet pan and bake 12 to 15 minutes without opening the door, until the tops rise well above the rim and the centers still jiggle slightly.

Step 6

Dust with confectioners' sugar and carry them to the table in the ramekins right away. A souffle starts settling within a couple of minutes of leaving the oven.

Troubleshooting — fixes, not repeats

If the souffle does not rise, the whites were overwhipped or the batter was folded too long. Stop at soft, droopy peaks and fold only until the last streak disappears.
If it rises unevenly, the ramekin coating was patchy or the oven rack was too high. Butter the sides in straight upward strokes, sugar the whole interior, and bake on a rack in the lower third.
If the center is runny, it needed 2 more minutes, and if it is dry, it went 2 minutes too long. Watch for a top that is set with a small wobble at the center.
If the tops crack badly, the oven ran hot or the batter sat before baking. Check the oven with a thermometer, and get the filled ramekins into the oven within a minute of folding.

Make it your way

A teaspoon of orange zest or a tablespoon of espresso powder stirred into the melted chocolate shifts the flavor without changing the method.
For a raspberry center, drop 1 teaspoon of seedless raspberry jam into each ramekin before baking, pushing it just under the surface.
Milk chocolate can replace half the bittersweet, but reduce the sugar in the whites to 2 tablespoons.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Baked leftovers cool within 2 hours, then go into the refrigerator at 40 degrees F or below for 3 to 4 days; reheat covered at 300 degrees F until steaming and 165 degrees F.

FAQ

Can I make chocolate souffle batter ahead?
The chocolate base can be made a few hours ahead and kept covered at room temperature, and the whites can be whipped just before baking. Fully assembled batter holds in the refrigerator for up to 2 hours, though it rises a little less.

Why did my souffle fall?
Opening the oven early, overwhipped whites, or a cold draft will all drop a risen souffle. Keep the door shut for the first 10 minutes, fold gently, and carry the ramekins straight from the oven to the table.

Do I need cream of tartar?
It is optional but helps the whites hold their structure, especially if any yolk slipped into the bowl. A teaspoon of lemon juice works instead. Make sure the bowl and beaters are clean and free of grease.