Homemade Chocolate Soufflé (For Two!)

two chocolate soufflé’s on wood board with two spoons, flowers, and bowl of berries behind

Homemade Chocolate Soufflé (For Two!)

Silky, rich, luscious, extra chocolate-y, and oh so delicious. These Chocolate Soufflés for two are the perfect dessert to make for date night or any special occasion!

Course: Dessert

Cuisine: French

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings:

Calories: 251kcal

Ingredients

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

Instructions

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

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!

Nutrition