Indulge in a rich and luscious Homemade Chocolate Soufflé…for two—an ideal treat for a date night or special occasion dessert. This simple yet elegant delight requires minimal ingredients and is ready in less than an hour. With its silky, delicious, and decadent texture, complemented by a warm finish of powdered sugar, Chantilly Cream, and fresh berries, it’s perfect for Valentine’s Day or any evening celebration!
Planning a date night this week? Perhaps commemorating an anniversary or celebrating Galentine’s Day with friends? Or maybe you’re simply seeking a delightful baking project for the weekend. Look no further!
When my mother proposed making a soufflé, I eagerly embraced the idea—who wouldn’t relish the chance to savor a fresh chocolate soufflé? We promptly embarked on testing. Determined to craft a small batch (precisely two servings) while ensuring the recipe remained simple and accessible.
Our first test batch came out nearly perfect. Nonetheless, we identified a few areas for refinement. Following several more test bakes, we ultimately achieved the flawless soufflé, and I am excited to share it with all of you!
Most Common Issue: Fallen Soufflé. Here’s Why It May Have Happened And How To Prevent It:
- The egg whites were under whipped. This tends to be the main reason behind a soufflé falling. The meringue needs to be stiff peaks, but not dried out. Reference the photos below for help!
- Over-mixing the batter. When folding in the meringue/egg whites, you must be very careful. You can easily deflate them and that results in a flat soufflé. Always be careful not to over-mix/over-fold the egg whites!
- The ramekins weren’t prepped properly. Butter and sugar are very important to use for this recipe to grease your ramekins! The soufflé needs something it can hold onto while it makes its way…well, UP! You will need about 1 teaspoon of butter per 4 ½ oz ramekin and roughly 1/2 Tablespoon of sugar to dust around the bottoms and sides. The best way to get the sugar evenly across is to place the sugar in the ramekin after it’s been buttered and carefully shimmy the sugar all the way around the ramekin. Be sure to get the very top! Dump out any excess sugar and you’re ready to go!
- The oven was opened before the soufflés were done. I know, the temptation to open the oven to see if they’re done is strong, but you MUST keep the oven door closed. When you open an oven, you release all the heat and that means a flat soufflé. We found baking for exactly 15 minutes without opening the oven makes for the perfect soufflé every time.
- You waited too long to serve. A soufflé naturally falls as it cools. So, be sure to have everything ready and prepped before they come out of the oven. Soufflé(s) must be served fresh out of the oven.
Understanding The Ingredients Is Crucial For Recipe Success
- All Purpose Flour – The protein content in all purpose flour creates the ideal structure for these soufflés.
- Salted Butter – While adding richness, tenderness, flavor, and structure, salted butter eliminates the need for additional salt.
- Whole Milk – The higher fat content in whole milk is ideal for helping to tenderize these soufflés as well as contributing to the structure and helping keep it moist.
- Granulated Sugar – While adding the perfect amount of sweetness, it also helps with the texture and structure. The sugar on the sides of the ramekin help the soufflés rise.
- Bittersweet Chocolate – A good quality bittersweet chocolate is imperative. It has a rich, complex flavor without being overly sweet.
- Egg Yolks – Adding depth and richness, egg yolks also keep these soufflés tender and moist.
- Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor of the chocolate.
- Egg White – The key component in meringue, whipped egg whites add lightness and lift.
What Chocolate To Use
Soufflé’s entire flavor is chocolate. Keep this in mind when you’re gathering ingredients. You will need a high quality chocolate to really get the most out of this recipe. We recommend Ghirardelli or Guittard.
While testing this recipe, we discovered that using chocolate with a higher cocoa content (65% or more) enhances the flavor profile and rounds out the overall taste.
How To Make Chocolate Soufflé With Step-by-Step Photos
Step 1: Prep the ramekins
In two ramekins, spoon in about 1 teaspoon of unsalted butter. Spread all the way across the ramekins. Sprinkle heavily with sugar.
Step 2: Melt butter
Melt the butter in a small pot. Stir in the flour and set aside.
Step 3: Heat milk and sugar
In a separate small pot, heat milk and sugar over low heat until the sugar is completely dissolved.
Step 4: Make the batter
Pour the hot milk over the butter/flour mixture. Stir together and cook until thickened significantly. It should be about the consistency of pudding! Transfer into a glass bowl. Let cool, about 3-5 minutes.
While the mixture is cooling, melt the chocolate in a microwave safe bowl until smooth.
Stir the melted chocolate into the milk mixture.
Whisk in the egg yolks and vanilla. Set aside.
Whip egg white in a clean bowl to soft peaks.
Add the sugar and whip until stiff peaks form.
Carefully, fold the egg whites into the chocolate mixture.
Step 5: Bake
Ladle the batter evenly between the two prepared ramekins. Bake on a sheet pan at 400 degrees Fahrenheit for 15 minutes. Serve immediately!
How To Know When A Chocolate Soufflé Is Done
This was the trickiest part of developing this recipe. It all comes down to oven temp and TIMING! Our soufflés were baked at 400℉ for 15 minutes, and they came out perfect every time. Make sure you use an oven thermometer to check the temperature of your oven and adjust accordingly.
Now that you know that your oven temperature is right, bake on the middle rack for 15 minutes. A solid 15 minutes. No peeking into the oven beforehand! After the time is up, you can open the oven and carefully, wiggle the pan. If the soufflé’s jiggle in the middle, they aren’t done and need another minute or so. If they’re stiff, take them out of the oven and you can use a cake tester to see if it comes out clean. A clean cake tester means a baked soufflé!
When it comes to the simplicity of a soufflé, there are so many things you can do! From enjoying it plain to really making it an indulgent dessert. Here are a few of our favorites.
- Powdered Sugar
- Chantilly Cream
- Crème Anglaise
- Vanilla Ice Cream
- Chocolate Sauce
- Caramel Sauce
- Fresh Berries (raspberries, strawberries, and blackberries are our favorites!)
More chocolate cake recipes to love:
When you make this Homemade Chocolate Soufflé (For Two!), leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Homemade Chocolate Soufflé (For Two!)
- 1 Tablespoon salted butter
- 1 Tablespoon all purpose flour
- ⅓ cup whole milk
- 4 teaspoons granulated sugar
- ⅛ cup bittersweet chocolate
- 2 large egg yolks
- ⅓ teaspoon vanilla extract
- 1 large egg white
- ½ teaspoon granulated sugar
- Heat oven to 400℉.
- Butter inside of soufflé dishes and coat with sugar, making sure to bring butter and sugar all the way to the top of the rim of the ramekin. Set aside.
- In a small saucepan, melt butter.
- Whisk in flour. Set aside.
- Heat milk and 4 teaspoons sugar until sugar dissolves.
- Bring to a simmer.
- Remove from heat.
- Whisk into flour mixture.
- Return to heat.
- Cook over medium-low heat, whisking continually, until it achieves a pudding-like consistency, about 3-5 minutes.
- Transfer to clean bowl.
- Cover and let cool for 3-5 minutes.
- While mixture is cooling, place chocolate in a small microwave safe bowl.
- Microwave in 10-15 second increments, stirring well after each, until chocolate is melted and smooth.
- Stir into milk mixture.
- Whisk in egg yolks and vanilla.
- Whip egg whites to soft peaks.
- Add 1/2 teaspoon sugar.
- Beat to stiff peaks, being careful not to over beat.
- Fold into chocolate base.
- Divide into prepared ramekins.
- Smooth out the top.
- Bake for 15 minutes, until puffed and done.
- Lightly sprinkle tops with powdered sugar.
- Serve immediately.
Notes + Tips!
- If making in advance, make through Step 16; then refrigerate. 30 minutes before serving, start with step 17 and finish the soufflés.
- When prepping the ramekins, use softened unsalted butter! Also, be sure to take it all the way to the top of the ramekin. Same with the sugar. Be sure it’s coated.
- The butter needs to just be melted before mixing in the flour. Not browned or boiling.
- Do NOT boil the milk! Keep it over low heat, stirring continually, until the sugar dissolves.
- The flour/milk mixture can take anywhere from 3-5 minutes to fully thicken. Depending on how your stovetop cooks, it can take longer. You need to stir continually to make sure the mixture doesn’t burn.
- Let the mixture cool completely in a clean glass bowl.
- A soufflé is only as good as your chocolate. Use a high quality chocolate for this recipe.
- You can melt the chocolate in the microwave or over a bain-marie. Just don’t over heat it.
- When whipping the egg whites, do NOT over whip them! The meringue should be just at stiff peaks, no more. You don’t want dried out egg whites!
- Carefully fold the meringue into the chocolate mixture! You can do it in 2 or 3 small additions.
- Keep your ramekins as clean as possible! Try not to drip and spill the batter on them.
- We found that the soufflés will only start to rise the last 2-3 minutes of bake time.
- Do NOT open the oven until the soufflés have been in there for 15 minutes.
- These chocolate soufflés need to be served as soon as they’re taken out of the oven!
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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