Chocolate Soufflé Recipe

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


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


  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