Chocolate Souffles

Time to Cook: 
12 min
Time to Prepare: 
5 min
Number of Servings: 
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If you are looking for a quick and easy recipe dessert for Valentine's Day, look no further! Chocolate souffle is a decadent dessert that looks impressive, but is a lot easier to make than you may think. Whip up a batch for two, or double this recipe for 6 and serve it to the whole family! Souffles always deflate a bit once you remove them from the oven, but this just means you have more room to pour some rich chocolate sauce in the middle. Death by chocolate? Seems like a great way to go, if you ask me.

A sweet treat for your Valentine!


3 large eggs, separated

1/4 cup good quality dark chocolate, chopped

2 1/2 Tbsp unsalted butter

1 Tbsp unsweetened cocoa powder (sifted to get out lumps)

2 1/2 Tbsp sugar (plus a little more for dusting the ramekins)

icing sugar

chocolate sauce




1. Turn the oven on to 400 F. Butter the ramekins and dust with a layer of granulated sugar. Set aside.

chocolate and butter

2. In a double boiler, melt the butter and chocolate together until smooth. Remove the top pan from the double boiler and set aside, allowing it to cool slightly. You can also melt the butter and chocolate together in the microwave, but be careful not to burn them. Use a defrost setting and stir well, microwaving until only partially melted. The residual heat will melt the rest. Transfer the melted chocolate/butter mixture to a large bowl.

3. Whip the egg whites into soft peaks. With the motor still running on the electric mixer, add the sugar and continue to beat until the mixture reaches the stiff peak stage.

4. Beat the egg yolks together in a separate bowl and gently stir into the chocolate and butter mixture along with the cocoa. Don't mix it too much-if you do, the mixture will seize up and won't mix into the egg whites.

folding egg whites

5. Fold the egg whites into the mixture. Be careful not to stir too much; folding is a large over/under motion so that you get the mixture combined without too much stirring.

chocolate souffle

6. Spoon the mixture into ramekins, filling them about 3/4 full. Place on a baking sheet and place on the center rack of a hot oven. 

7. Bake the souffles for about 10-12 minutes. They will be slightly jiggly but the tops will be risen and dry to the touch. When you take them out of the oven they will immediately begin to deflate. Dust them gently with icing sugar and serve immediately with warm chocolate sauce on the side to pour into the indentation.

Adapted from The Dirty Apron