Best 12 Fluffy Chocolate Souffle Recipes

CHOCOLATE SOUFFLé

Steps:

• Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
• Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
• In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
• Slowly and gently fold the egg whites into the chocolate mixture. It's best to do this in 3 separate additions, combining each addition completely before folding in more.
• Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
• Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
• Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
• Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a "channel" between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don't always do that and don't notice a difference in appearance or rise.
• Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
• Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You'll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.

FLUFFY CHOCOLATE SOUFFLE

Steps:

• Position rack in center of oven. Heat oven to 400 degrees. Cut a parchment collar about 20 inches long by 6 inches high. Brush the top half of one side with butter. Butter sides only of a 1-quart souffle dish; coat with an even layer of sugar; set aside.
• In a small heavy-bottomed saucepan, whisk together 1/4 cup sugar and milk. Bring to a boil; remove from heat.
• In a medium bowl, whisk together 1/4 cup sugar, the flour, and egg yolks. Slowly pour the hot-milk mixture into the egg-yolk mixture, whisking constantly.
• Transfer milk-and-yolk mixture to saucepan. Whisk over medium-high heat until mixture thickens, about 40 seconds. Make sure to whisk along side of pan to prevent scorching.
• Remove pastry cream from heat, add chopped chocolate, and whisk until melted. Add cocoa powder; whisk until combined. Transfer to a large mixing bowl.
• Using an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar on low speed until frothy. Increase to medium speed until soft peaks form. Gradually add 2 tablespoons sugar. Increase mixer speed to high, and whisk until stiff but not dry peaks form.
• Whisk chocolate pastry cream to loosen and release steam, add 1/3 of the egg-white mixture, and whisk vigorously until mixture is combined and lightened.
• Using a rubber spatula, lightly stir remaining egg-white mixture to loosen; this will keep you from overmixing the souffle. Fold remaining egg whites into lightened chocolate cream.
• Transfer souffle mixture to prepared dish, and smooth top with a spatula. Secure parchment collar around dish with kitchen twine so that the collar extends 3 inches above the dish. Place in oven, and bake for 10 minutes; reduce oven temperature to 350 degrees, and cook for 20 minutes more for a creamy center or 25 minutes more for a slightly drier center.
• If desired, dust souffle with confectioners' sugar; serve immediately.

FORGOTTEN CHOCOLATE SOUFFLE

Steps:

• Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
• Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
• Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
• Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
• Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
• Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

CHOCOLATE SOUFFLé PANCAKES

Steps:

• Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
• Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
• Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
• Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

BITTERSWEET CHOCOLATE SOUFFLé

Steps:

• Preheat oven to 375°F. Butter a 6-cup soufflé dish and coat with additional granulated sugar, knocking out excess sugar. Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish. Fit prepared dish with collar extending 2 inches above rim.
• In a bowl whisk together flour and 1 tablespoon granulated sugar. In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth.
• In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream. Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil. Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes. Remove pan from heat and whisk in vanilla and chocolate until custard is smooth. Transfer custard to a large bowl.
• In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks. Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into prepared dish. Soufflé may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap. Do not let paper towel touch surface of soufflé. Put cold soufflé in preheated oven. Bake soufflé in middle of oven 30 to 35 minutes, or until firm and set in center.
• Carefully remove collar from soufflé dish and sift confectioners' sugar over soufflé. Serve soufflé immediately with whipped cream.

EASY CHOCOLATE SOUFFLES

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.

MILK-CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter six 6-ounce ramekins; coat with sugar. Place on a rimmed baking sheet.
• Heat chocolate in small heatproof bowl set over a pan of simmering water until melted, then stir until smooth. Remove from heat and keep warm.
• Bring milk, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium-low. In a large bowl, whisk together yolks and 1/4 cup sugar until pale and fluffy, 1 to 2 minutes. Add flour and whisk until well combined.
• Remove vanilla bean from milk mixture (discard or reserve for another use), then gradually add half to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in saucepan. Bring just to a boil, whisking constantly, then reduce heat and simmer until thick and smooth, 1 to 2 minutes. Whisk in melted chocolate. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely.
• In another bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar and whisk until peaks are stiff and glossy, 1 to 2 minutes.
• Spoon one-quarter of whites mixture into custard base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture until combined. (Don't worry if some streaks remain.) Divide evenly among prepared ramekins. Bake until risen and set, 16 to 18 minutes. Serve immediately, with sweetened whipped cream.

CHOCOLATE SOUFFLé

Steps:

• Place an egg separator over a small bowl. Crack open 1 egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Place yolk in another small bowl, then separate 2 more eggs. When separating fourth egg, place the yolk in another container; cover and refrigerate up to 4 days to use in another recipe. Set remaining 3 egg yolks aside.
• Place the 4 egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Meanwhile, coarsely chop the chocolate. In a 1-quart saucepan, stir the sugar and cornstarch until mixed. Gradually stir in the milk. Add the chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
• In a small bowl, beat the egg yolks with an electric mixer on medium speed until very thick and lemon colored. Gradually beat in the chocolate mixture. With a wooden spoon, stir in 2 tablespoons butter and the vanilla. Cool to room temperature.
• Heat the oven to 350°F. Spread 2 teaspoons butter on the bottom and side of a 6-cup soufflé dish, using a paper towel or piece of waxed paper. Sprinkle additional sugar over the butter. Make a 4-inch band of triple thickness of foil that is 2 inches longer than the circumference of the dish; butter one side of the band and sprinkle with sugar. Extend depth of dish by securing foil band, buttered side in, with masking tape around top outside edge of dish. (A buttered and sugared 2-quart casserole can be used instead of a soufflé dish and foil band.)
• Add the salt and cream of tartar to the egg whites; beat with an electric mixer on high speed just until egg whites form stiff peaks when beaters are lifted. Stir about 1/4 of the egg whites into the chocolate mixture. Add remaining egg whites; to fold in, use a rubber spatula to gently cut down vertically through the mixture, then slide the spatula across the bottom of the bowl and up the side, turning mixture over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding just until egg whites are blended into mixture. Carefully pour batter into the soufflé dish; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake 45 to 55 minutes or until a knife inserted halfway between the center and the edge comes out clean. Do not be alarmed if cracks appear on the top because they are characteristic of this soufflé.
• Meanwhile, make Sweetened Whipped Cream. Serve soufflé immediately. Carefully remove foil band and divide soufflé into sections with 2 forks. Serve with whipped cream.

GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
• Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
• In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
• In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
• Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
• Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
• Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
• In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
• Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
• Run your thumb between the outside edge of the dish and the batter to create a border.
• Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
• Dust the soufflé with powdered sugar and top with whipped cream.
• Enjoy!

2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Separate the egg yolks from the egg whites and place into two bowls.
• Mix the chocolate hazelnut spread into the bowl with the egg yolks.
• In the second bowl, whisk 2 egg whites until stiff peaks form.
• Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
• Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
• Serve immediately.
• Enjoy!

FALLEN CHOCOLATE SOUFFLE MINI CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
• Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
• Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
• Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.