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Chocolate Soufflé Recipe

I've been making these for nearly 7 years and they taste good.

You can pour the soufflé batter into the ramekins and refrigerate it for a couple hours before baking.

Ingredients

To make 8 6-ounce soufflés, you'll need:

Recipe

  1. Preheat oven to 350 degrees
  2. Grease the inside surfaces each ramekin with softened butter
  3. Sprinkle the inside of each ramekin evenly with sugar
  4. Set the ramekins on a baking sheet
  5. Place chocolate pieces in the top of a double boiler
  6. It may help to add a tablespoon of butter to the chocolate pieces
  7. Heat over medium heat until the chocolate melts
  8. Separate the eggs
    • Place yolks in a stand mixer bowl
    • Place whites in a large mixing bowl
  9. Add 1/2 cup of the sugar and all the salt to the egg yolks
  10. Beat egg yolks on medium-high speed until light and fluffy (about 3-4 minutes)
    • Should take 3 seconds to dissolve when lifted
  11. Stir milk and vanilla into melted chocolate and transfer to a large mixing bowl
  12. Stir 1/3 of the egg yolk mixture into the chocolate mixture
  13. Repeat step 12 two times, using all the egg yolk mixture
  14. Using a stand mixer with a wire attachment, beat the egg whites on medium speed until fluffy, for about 3-4 minutes
  15. Add remaining 1 tablespoon of sugar to egg whites
  16. Beat egg whites for 1 more minute on medium speed until shiny
    • Should form peak when lifted
  17. Stir 1/3 of egg whites into chocolate mixture
  18. Repeat step 17 two times, using all the egg white mixture
  19. Divide mixture evenly among prepared ramekins
    • You can refrigerate for a few hours if you want to bake later
  20. If you refrigerated, bake for 20-25 minutes
  21. Else, bake for 15-17 minutes or until soufflés are puffed and cracked on top
  22. Serve immediately
Chocolate Soufflé