Make soft amaretti cookies!

Classic Chocolate Soufflé

Published: October 13, 2025

By Sam Pierce

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Ingredients (~2 servings)

For the Ramekins

Softened unsalted butter
Granulated sugar

For the Beurre Manié (Thickener)

2 tbsp unsalted butter, softened
1/4 cup all-purpose flour
1/8 tsp sea salt

For the Soufflé Base

1/2 cup plus 1 tbsp whole milk
2 tbsp granulated sugar
3.5 oz (100g) dark chocolate (70% cocoa), chopped
3 large egg yolks

For the Meringue

3 large egg whites
1/4 tsp fresh lemon juice
2 1/2 tbsp granulated sugar

Prepare the Ramekins

Preheat your oven to 320°F. Using a pastry brush, coat the insides of two 8-ounce ramekins with softened butter.

Use upward strokes from the bottom to the top; this helps the soufflé climb the sides as it bakes.

Add a spoonful of granulated sugar to each buttered ramekin. Swirl and tap the ramekin until the entire inside surface is coated with a thin layer of sugar. Tap out any excess.

This sugar coating gives the batter something to grip.

Make the Chocolate Base

In a medium bowl, combine the 2 tablespoons of softened butter, 1/4 cup of flour, and salt for the beurre manié. Use a spatula to mix and mash it into a thick, dry paste.

In a medium saucepan, combine the milk and 2 tablespoons of sugar. Bring the mixture to a gentle simmer over medium heat.

Once it simmers, remove the saucepan from the heat and whisk in the beurre manié paste. Keep whisking for ~30 seconds until the paste has broken down and been absorbed into the milk.

Return the saucepan to the heat and continue to whisk for ~1-2 minutes until the mixture thickens considerably. It should be elastic and not too runny when you lift the whisk.

Remove the pan from the heat again and whisk in the chopped dark chocolate until it is completely melted and the mixture is smooth. Transfer this mixture to a large bowl and add the egg yolks. Beat with a spatula until the yolks are fully combined. Set this base aside.

Make the Meringue and Fold

In a separate, clean bowl, combine the egg whites and lemon juice. Using an electric hand mixer on medium-low speed, whisk until the whites are frothy.

Slowly add the 2 1/2 tablespoons of sugar, one tablespoon at a time, while continuing to whisk.

Once all the sugar is added, increase the mixer speed to medium-high. Whisk until the meringue holds stiff, glossy peaks.

Fold the meringue into the chocolate base in three stages. The first addition can be mixed in more vigorously to lighten the base, but the next two should be folded in gently to avoid deflating the egg whites.

Bake and Serve Immediately

Transfer the finished mixture to a piping bag fitted with a large round tip, or carefully spoon it into the prepared ramekins. Fill them so the mixture is flush with the rims.

Use an offset spatula to smooth the tops. Run your thumb around the inside edge of each ramekin to create a small channel.

This helps the soufflé rise straight up with a distinct “hat.”

Place the ramekins in the oven and bake for ~16-20 minutes. The soufflés should be well-risen above the rim. Remove from the oven and serve immediately, as they will begin to deflate within minutes.