Chocolate Souffle
Chocolate Souffle is a France classic for good reason — single cream does most of the work, and the method is approachable enough for a weeknight. It sits firmly in the France tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 142 ml Single Cream
- 25 g Caster Sugar
- 100 g Dark Chocolate
- 25 g Butter
- Drizzle Butter
- 50 g Caster Sugar
- 175 g Dark Chocolate
- 2 Tbs Double Cream
- 4 Egg Yolks
- 5 Egg White
- 2 Tbs Double Cream
- To serve Icing Sugar
Method
- Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
- Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
- Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don’t open the oven door too early as this may make them collapse.
- Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.
Tips for the best Chocolate Souffle
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Fusion twist: keep the method but swap the spices for your own favourites — the France base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Chocolate Souffle ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for single cream?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Chocolate Souffle recipe medium to make?
It is rated medium: 12 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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