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Classic Chocolate Soufflé

This chocolate soufflé gets its structure from a rich chocolate pastry cream base and its dramatic lift from a folded-in meringue. The technique is specific, but the result is a light, airy dessert with an intense chocolate flavor that bakes quickly and must be served immediately.
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Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes

Ingredients

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 dark chocolate (70% cocoa) 100g, chopped
  • 3 large egg yolks

For the Meringue

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

Instructions

  • Brush two 8-oz ramekins with butter using upward strokes. Coat with sugar, tap out excess.
  • Preheat oven to 320°F.
  • Mix softened butter, flour, and salt to make beurre manié paste.
  • Heat milk and sugar to simmer. Remove from heat, whisk in beurre manié until absorbed.
  • Return to heat, whisk 1-2 minutes until thickened.
  • Remove from heat, whisk in chocolate until melted. Transfer to bowl, beat in egg yolks.
  • Whip egg whites and lemon juice until frothy. Gradually add sugar, whisk to stiff peaks.
  • Fold meringue into chocolate base in three additions.
  • Pipe or spoon mixture into ramekins level with rim. Smooth tops, create channel around edge with thumb.
  • Bake 16-20 minutes until well risen.
  • Serve immediately.

Notes

Soufflés will begin deflating within minutes of removal from oven. Use 70% dark chocolate for best results.
Tried this recipe?Leave a comment below & let me know!