A chocolate souffle is a classic French dessert known for its light, airy texture and intense chocolate flavour. Made with a rich chocolate base and whipped egg whites, the soufflé rises dramatically in the oven, creating a soft, slightly crisp exterior that gives way to a moist, almost molten centre. Its delicate structure and balanced sweetness make it a decadent treat, often served warm straight from the oven.
Is chocolate souffle really easy to make?
Despite its elegant appearance, a chocolate souffle is surprisingly simple to make, making it a go-to dessert for special occasions or whenever you crave something indulgent.
Ingredients
I always have the ingredients in my pantry and fridge for this dessert.
- Chocolate: This is the star of the dessert. You can use any kind of chocolate that you have – milk, semi-sweet or dark. The only thing that I would not use would be chocolate chips. Chocolate chips are coated and do do melt well for this dessert. My favourite type of chocolate to use is Callebaut chocolate. It is easy to use, comes in chips, and sometimes you can find it in a block, so it will make the chocolate in the cookies look a bit more organic.
- Sugar: Used to sweeten up the meringues.
- Eggs: Both yolk and whites separated to give the dessert it’s spring.
- Salt
- Vanilla
- Butter
Ramekins
Ramekins come in all different sizes, shapes and colours. I have a variety of different ones from the ones pictured to smaller red ones to one large one. These ramekins are the best thing to bake chocolate souffle in as the sides are straight and help the souffle rise to give it that iconic lift.
Ramekins are also great for making crème brûlée or any personalized sized dessert.
Storing chocolate souffle
These chocolate souffles are best eaten right from the oven. I have made extras and ate them the next day. They will fall, and taste more like a brownie cake, but they are delicious.
I have also pushed a couple chocolate chips or caramel into the middle of them the next day, heated them up so they were more like a light and fluffy lava cake. This is the perfect way to eat leftover chocolate souffle.
Gluten Free Chocolate Souffle
Ingredients
- 56 Grams Butter
- 113 Grams Chocolate
- 3 Grams Vanilla
- 1 Gram Salt
- 3 Egg Yolks
- 2 Egg Whites
- ⅛ Tsp Cream Tartar
- 38 Grams Sugar
Inside Ramekins
- 2 Grams Sugar
- 3 Grams Softened Butter
Instructions
- In a glass bowl, melt butter and chocolate chips together. I have used either the microwave in short periods or a water bath.56 Grams Butter, 113 Grams Chocolate
- Once the butter and chocolate mixture is melted, put it aside to cool for 5 minutes.
- Preheat the oven to 400F
- While the chocolate cools, take 2 ramekins and rub the softened butter inside the ramekins to the top.3 Grams Softened Butter
- Next put the sugar into the ramekins and ensure the inside is fully covered with sugar.2 Grams Sugar
- Add vanilla, salt and egg yolks into the chocolate mixture.3 Grams Vanilla, 1 Gram Salt, 3 Egg Yolks
- In a bowl, combine egg whites and cream of tartar. Start whipping into soft peaks – about 2 minutes.2 Egg Whites, 1/8 Tsp Cream Tartar
- Once you have soft peaks, slowly add the sugar into the egg whites a little bit at a time. Whip the egg whites until you have stiff peaks.38 Grams Sugar
- Once you have stiff peaks, take a small spoonful and add it to the chocolate mixture and stir until fully combined.
- Next add half of the remaining egg whites and gently fold them into the chocolate mixture. Once most of the white is gone, do the same with the last of the egg yolks.
- Once there are no more white, put the bowl into the fridge for 15 minutes.
- Take the mixture out of the fridge. Carefully spoon the mixture into each ramekin. Fill them to the very top. Use a knife to make sure they are flat with the top.
- Using your thumb, run it around the inside of the ramekin at the top so the top is not stuck to the sides to be able to give the lift you would like to see on the dessert.
- Reduce the oven temperature to 375F
- Place ramekins onto a baking sheet and put into the oven for 16-18 minutes. They should be slightly giggly when you take them out.
- Let cool for a couple minutes and then serve while they are still hot.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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