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Baked Chocolate Soufflé in a white ramekin, sprinkled with chopped chocolate pieces and placed beside fresh orange slices.
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Chocolate Soufflé

Light, fluffy, and irresistibly chocolatey, this homemade Chocolate Soufflé has a crisp top and a soft, mousse-like center. Perfect for date nights or whenever you’re craving something special.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: French
Diet: Halal
Skill Level: Intermediate
Servings: 4 servings
Author: Rena

Ingredients

  • Cooking oil spray
  • 1-2 tablespoons brown sugar
  • 4 tablespoons vegetable oil
  • 6 ounces chocolate bar coarsely chopped
  • 3 large eggs separated
  • 5 tablespoons sugar divided
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange zest
  • Pinch fine kosher salt
  • ¼ teaspoon cream of tartar or citric acid powder

Instructions

  • Start by prepping your ramekins. Spray each one with a light coat of Cooking oil spray, then add a little brown sugar (1-2 tablespoons brown sugar) and roll it around so it sticks to the sides. This helps the soufflé rise evenly and gives those crisp, sugary edges everyone loves. Set them on a rimmed baking sheet and preheat your oven to 375°F so it’s ready when you are.
    Hand coating the inside of a white ramekin with brown sugar after spraying it with oil, preparing it for baking.
  • In a heatproof bowl, melt the 6 ounces chocolate bar with the 4 tablespoons vegetable oil (or coconut oil), stirring until smooth and glossy. Set it aside to cool slightly.
  • In another bowl, beat the egg yolks (from the 3 large eggs) with 3 tablespoons of sugar (from the 5 tablespoons sugar) until pale and creamy. Add the 1 teaspoon vanilla extract and 2 teaspoons orange zest, then gently add the melted chocolate.
    Melted chocolate being poured into the whipped egg yolk and sugar mixture in a glass bowl.
  • Gently stir with a spatula until fully combined. Resist the urge to grab the mixer, you don’t want to overwork it.
    Thick chocolate mixture in a glass bowl being folded with a red spatula.
  • In a clean bowl, whip the egg whites with the ¼ teaspoon cream of tartar on medium-low until soft peaks form. Add the remaining 2 tablespoons of sugar, then turn the speed up to medium-high and keep mixing until the whites are glossy and hold firm peaks.
    Electric mixer beaters holding glossy, stiff egg whites ready for folding.
  • Add a big spoonful of the chocolate mixture to the whipped egg whites and fold it in to lighten it up. Then gently fold in the rest until it’s smooth and airy. Take your time here, slow and steady keeps all that lovely volume.
    Mixing bowl with chocolate mixture being gently folded with a red spatula to combine egg whites and chocolate.
  • Spoon the batter evenly into your prepared ramekins, filling them almost to the top, and smooth the surface so they bake up nice and even.
    Mixing bowl filled with smooth chocolate soufflé batter being stirred with a red spatula.
  • Pop them in the oven and bake for 20-25 minutes, until they’ve puffed up beautifully and the centers still have a little jiggle. The inside should taste like a mix between chocolate mousse and light, fluffy cake, with a crisp sugary edge.
  • Serve them hot from the oven and, if you’re feeling fancy, sprinkle a few chopped chocolate pieces or chocolate chips on top while they’re still warm.
    Freshly baked Chocolate Soufflé in a white ramekin, topped with chopped chocolate pieces and surrounded by orange slices.

Notes

  • Make sure your oven is fully preheated before baking. Soufflés rise best in steady, even heat.
  • Use a light hand when folding in the egg whites. This keeps the batter airy and helps it rise tall.
  • Don’t skip coating the ramekins with brown sugar, it gives the soufflé that perfect crisp edge.
  • Serve straight from the oven while it’s puffed and golden on top for the ultimate “wow” moment.
Storage:
  • Store leftovers covered in the fridge for up to 2 days.
  • Enjoy cold or gently warmed. Do not freeze.

Nutrition

Calories: 485kcal | Carbohydrates: 35g | Protein: 7g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 56mg | Potassium: 385mg | Fiber: 5g | Sugar: 26g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 6mg