Chocolate Soufflé

Let’s be real: chocolate soufflé has a reputation. It’s elegant, dramatic, and just unpredictable enough to cause a little panic. I’ve watched enough cooking competitions to know that a collapsed soufflé can break hearts and send contestants packing. So for a long time, I avoided it entirely; it felt like dessert roulette.

But when I finally gave it a try, I realized it doesn’t need to look like something from a Michelin-starred kitchen. What matters is that quiet moment of holding your breath as it bakes, then smiling when it rises tall enough to feel like a win.

This easy individual chocolate soufflé makes two servings in 6 oz (180 ml) ramekins. Rich, simple, and meant to be eaten straight out of the oven while the centers are still soft and molten.

Freshly baked chocolate soufflé in a white ramekin, dusted with powdered sugar and risen tall above the rim.

Ingredients

To coat the ramekins:

• 10 g unsalted butter, softened (for greasing)

• 2 tablespoons granulated sugar

For the soufflé mixture:

• 100 g dark chocolate (70% cocoa), chopped

• 45 g unsalted butter

• 1½ tablespoons milk

• ½ teaspoon vanilla extract

• 2 large egg yolks (room temperature)

• 3 large egg whites (room temperature)

• 3 tablespoons granulated sugar

• Pinch of salt

For serving (optional):

• Powdered sugar, for dusting

Instructions

1. Prep ahead

   
   

   Take the eggs and butter out of the fridge 30–45 minutes before baking so they come to room temperature. This helps the egg whites whip up with more volume and keeps the chocolate mixture smooth.

   
   
   
   

2. Prepare the ramekins

   
   

   Butter two 6 oz ramekins generously with the softened butter. Add sugar, rotate to coat the insides, and shake out the excess. Place the ramekins in the fridge while you make the batter. The cold butter and sugar layer gives the soufflé something to climb as it rises.

   
   

3. Make the chocolate base

   
   

   In a heatproof bowl set over simmering water, melt the chocolate with the butter and milk. Stir until smooth, then remove from heat. Stir in the vanilla and let it cool slightly so it is warm, not hot. Whisk in the egg yolks until smooth.

   
   

4. Whip the egg whites

   
   

   In a clean bowl, beat the egg whites and salt with a hand mixer until foamy. Gradually add the sugar and continue beating until stiff, glossy peaks form.

   
   

5. Combine

   
   

   Stir a spoonful of the whipped egg whites into the chocolate mixture to loosen it. Then gently fold in the rest with a spatula, working slowly to keep the mixture airy. Stop as soon as it looks combined.

   
   

6. Fill and chill

   
   

   Divide the mixture between the prepared ramekins, filling them right to the top. Level off with a spatula or knife, then run your thumb around the inside rim to create a clean edge. This helps the soufflés rise straight. If time allows, chill the filled ramekins for 15–30 minutes before baking.

   
   

7. Bake

   
   

   Preheat the oven to 190°C top–bottom heat. Place the ramekins on a baking tray and bake for 13–15 minutes, until puffed and set on top but still soft in the center. The tops should look slightly cracked, but the centers will jiggle if you nudge the ramekin. If using fan-forced, reduce to 175°C.

   
   

8. Serve immediately

   
   

   Dust with powdered sugar and serve straight from the oven while the centers are still warm and soft.