Chocolate Soufflé Recipe

**Chocolate Soufflé Recipe**

*A Classic, Light-as-Air French Dessert with Deep Chocolate Flavor*

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### Introduction

A well-made chocolate soufflé is the ultimate expression of French dessert artistry — crisp on the outside, cloud-like and molten on the inside, with an intense cocoa flavor that dances between bittersweet and luxurious. Though its reputation may seem intimidating, the truth is that **chocolate soufflé** is surprisingly approachable with the right technique. With just a few simple ingredients and careful attention to detail, you can craft a stunning, restaurant-quality dessert in your own kitchen.

Whether you’re preparing it for a romantic dinner, a dinner party showstopper, or simply to satisfy a craving for something spectacular, this chocolate soufflé recipe will guide you step-by-step to success. Light, rich, and theatrical as it puffs dramatically in the oven, this classic treat is best served warm and straight from the oven — perhaps with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.

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### Ingredients (Serves 4)

**For the soufflé:**

* 4 oz (115g) bittersweet or semisweet chocolate (60–70% cocoa), chopped

* 2 tablespoons (30g) unsalted butter, plus more for greasing ramekins

* 2 tablespoons (30g) all-purpose flour

* ½ cup (120ml) whole milk

* 1 teaspoon pure vanilla extract

* ⅛ teaspoon salt

* 3 large eggs, separated, at room temperature

* ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)

* ¼ cup (50g) granulated sugar

**For the ramekins:**

* 1 tablespoon unsalted butter, softened

* 2 tablespoons granulated sugar (for coating the ramekins)

**Optional toppings:**

* Powdered sugar for dusting

* Whipped cream or crème anglaise

* Vanilla ice cream

* Berries

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### Equipment

* 4 ramekins (6-ounce size)

* Mixing bowls

* Electric hand mixer or stand mixer

* Saucepan

* Rubber spatula

* Pastry brush (optional)

* Baking sheet

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### Instructions

#### Step 1: Prepare the Ramekins

1. Preheat your oven to 375°F (190°C) with a rack in the lower third.

2. Generously butter the inside of each ramekin using a pastry brush or your fingers. Brush in upward strokes — this encourages the soufflés to rise evenly.

3. Sprinkle sugar into each ramekin, tilting and rotating to coat the buttered surface fully. Tap out the excess sugar. Place ramekins on a baking sheet.

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#### Step 2: Make the Chocolate Base

1. In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the flour and cook for about 1 minute to form a roux.

2. Gradually whisk in the milk, and cook until thickened — about 1–2 minutes. It should resemble a thick béchamel sauce.

3. Remove from heat and stir in the chopped chocolate, mixing until smooth and glossy.

4. Stir in the vanilla and salt.

5. Add the egg yolks one at a time, mixing thoroughly after each. Set aside to cool slightly.

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#### Step 3: Whip the Egg Whites

1. In a clean, dry bowl, add the egg whites and cream of tartar (if using).

2. Begin beating on medium speed until foamy, then increase to high and gradually add the granulated sugar.

3. Beat until glossy, medium-to-stiff peaks form — when you lift the beaters, the peaks should hold but curl slightly at the tip.

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#### Step 4: Fold and Combine

1. Add a spoonful of the whipped egg whites into the chocolate mixture to lighten it.

2. Gently fold in the remaining egg whites in two additions using a rubber spatula. Be careful not to deflate the mixture — use broad, sweeping motions.

3. Fold just until no visible streaks remain.

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#### Step 5: Fill and Bake

1. Spoon the mixture evenly into the prepared ramekins, filling them just below the rim.

2. Run your thumb along the inside edge of each ramekin (about ¼ inch deep) to create a “top hat” effect. This helps the soufflé rise straight up.

3. Place the ramekins on the baking sheet and bake for 12–15 minutes, or until puffed and set around the edges but still jiggly in the center.

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#### Step 6: Serve Immediately

1. Once baked, dust the tops with powdered sugar and serve right away.

2. Optionally, you can serve with whipped cream, a scoop of vanilla ice cream, or gently spoon crème anglaise into the center for added indulgence.

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### Tips for Success

* **Use room temperature eggs**: They whip better and produce more stable peaks.

* **Don’t overfold**: Over-mixing the batter will deflate the whites and prevent the soufflé from rising.

* **Timing is everything**: Bake and serve the soufflé immediately after folding to ensure maximum lift.

* **Test for doneness**: The edges should be set, but the center should still have a slight wobble — this creates the iconic molten interior.

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### Conclusion

Mastering the **Chocolate Soufflé** is more than just making dessert — it’s a celebration of precision, balance, and elegance. The dramatic rise, delicate crust, and molten heart make it an unforgettable treat, both for the maker and the lucky guests. Whether you’re impressing a crowd or indulging in a quiet evening, this timeless French classic is sure to delight.