This post may contain affiliate links. Read our disclosure policy.
One evening a few months ago we were sitting on the couch, staring at our laptop screens. I was suddenly hit with the intense urge to make something delightfully chocolate-y.
I quietly made my way to the kitchen and quickly whipped up the batter while the oven preheated. About twenty five minutes later I delivered two chocolate souffles to the coffee table and completely surprised my man, who exclaimed, “Where did these come from?!”
There’s no better surprise to melt someone’s heart than an indulgent homemade treat. You can surprise your honey for Valentine’s Day with these perfect chocolate soufflés because they are surprisingly quick to make and bake and the batter can be made ahead of time, refrigerated, and baked off later. There’s really no excuse not to make chocolate soufflés.
And you know what? I won’t tell your significant other just how easy these are to make if you don’t. Let them think you slaved away in the kitchen 😉
How to Make Chocolate Soufflés
Chocolate Soufflé Recipe Ingredients:
This is a simple recipe so use the best quality ingredients that you can get, especially when it comes to the chocolate. I love to use and always recommend Ghirardelli baking chocolate, it’s delicious and readily available at most grocery stores!
- Butter
- Cocoa powder
- Bittersweet chocolate
- Vanilla extract
- Eggs
- Granulated sugar
- Pinch of salt & cream of tartar
How to bake Chocolate Soufflés:
Soufflés are notoriously finicky and prone to collapsing quickly. However, I’ve never once had this recipe fail for me. Not even when I made it in my Breville toaster oven (which truly is more like a mini oven than a toaster), or even when I drove the unbaked soufflés over to my friend’s house and baked them in her oven.
Why did my Chocolate Souffle fall or collapse?
Avoid opening and closing the oven door too many times, as slamming the oven door can cause the soufflés to collapse. I also recommend serving the soufflés as soon as they’re removed from the oven – if you wait too long to serve them, they will likely fall. Don’t leave out the cream of tartar, as this helps to stabilize the egg.
How to serve Chocolate Soufflés:
The soufflés will begin to lose their height and even collapse as soon as they’re removed from the oven. For the most impressive presentation, serve literally as soon as humanly possible once you pull them out. Have your powdered sugar and raspberry sauce at the ready for this!
The powdered sugar garnish really is worth the extra minute to do. It just looks so gourmet! I like to use my handy OXO Baker’s Dusting Wand to make quick and easy work of this. Also, the raspberry sauce really does add the perfectly complementary tartness and freshness. At the very least, serve alongside fresh raspberries if you don’t have time to make the sauce.
How to make Chocolate Soufflés ahead of time:
The best part about this recipe is that the batter can be prepared and poured into the ramekins, then covered and refrigerated for up to 1 day ahead of time. Bake directly from the fridge, adding up to 5 minutes to the baking time.
More Valentine’s Day Recipes
Chocolate Soufflés:
-
3
tablespoons
unsalted butter,
divided
-
2
tablespoons
unsweetened cocoa powder
-
3
ounces
(85 grams) bittersweet chocolate,
chopped
-
1/2
teaspoon
vanilla extract
-
2
large egg yolks
-
2
large egg whites
-
2
tablespoons
granulated sugar
-
Pinch salt
-
Pinch cream of tartar
Raspberry Sauce:
-
5
ounces
(142 grams) fresh or thawed frozen raspberries
-
2
tablespoons
granulated sugar
-
Powdered sugar,
for garnish
Chocolate Soufflés:
-
Preheat the oven to 375°F. Brush 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with cocoa powder, tapping out the excess.
-
In a large microwave-safe bowl, microwave the chocolate and remaining 2 tablespoons of butter in 30-second bursts, stirring between each burst, until the chocolate mixture is melted and smooth. Use a rubber spatula to stir in vanilla and egg yolks, one at a time.
-
In a clean bowl, use an electric mixer (stand mixer or hand mixer works) to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form. Gently fold the egg white mixture into the chocolate. Spoon into the prepared ramekins. Soufflés can be covered in plastic wrap and refrigerated at this point for up to 1 day.
-
Bake until puffed and set, about 20 minutes (about 25 minutes if baking directly from the refrigerator).
Raspberry Sauce:
-
While the soufflés are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.
-
Garnish the chocolate soufflés with powdered sugar and serve immediately with raspberry sauce.
Recipe adapted from Real Simple
This recipe was originally published on 2/4/13. It was recently updated with new photos and recipe tips. Photos by Constance Higley.
You make this recopies so easy, very tasty and delicious. Guiding us step by step. Thank you for this helpful post
This recipe was so easy!! It tasted delicious. This was my first attempt at souffles and this was a great starter recipe. Can’t wait to try it again.
Hooray! So glad you gave this recipe a try!
Hi Tessa – please properly credit the recipe for the chocolate soufflé to Real Simple!
https://www.realsimple.com/food-recipes/browse-all-recipes/chocolate-souffl
Hi Ted! Thanks so much for bringing this to our attention! It looks like this was one of our recipes that lost its credit attributions when we moved all 1,000+ recipes to a new recipe formatting plugin. We have added the credit to the recipe card.
Very decadent, super easy to make, thanks do much!
I made this tonight! They turned out great! My only comment would be that it took almost 8 min to whip the egg white mixture with my hand mixer (too little liquid for my stand mixer), so I wish I had known that going into it just so I could be prepared! These were much easier than I anticipated, and I will definitely make them again -many times!
Hey, what do i do if I don’t have cream of tartar and also, why we don’t use flour in this recipe?
Hi Tessa – please properly credit the recipe for the chocolate soufflé to Real Simple!
https://www.realsimple.com/food-recipes/browse-all-recipes/chocolate-souffl
My ramekins are 7oz… :'( Will that work? Should I just put a little less batter?
These look incredible and that top photo is one of the best action shots I’ve ever seen. Thank you for sharing, Tessa! 🙂
Love your take on the almighty chocolate souffle, but I have to say…that touch with the raspberry sauce takes your souffles to the next level…impressive recipe
We agree with Di,
Definitely will not be making these again! My soufflés are usually “over the top”in taste and appearance; these failed on both accounts and were the less than I had hoped for the ending to our delicious Valentines dinner.
I just made this about 30 mins ago, for myself while hubby is away. I liked it, but it was oddly cake-ish to me. Squishy cake, but cake like. I have gotten into souffles recently and all the other ones I have made have more of a roux base that you cook, and a lighter fluffier texture. This rose nicely and looked beautiful, but as much as I like chocolate I don’t think I will be making this again.
Made the decision to make this last night at 5 PM, had them whipped up and in the frig in less than half hour. Cooked them while we started watching a movie (he had no idea), and he was so happy and surprised when I presented the chocolate souffles to him! As recent empty nesters, I appreciate the recipe was for two, and I LOVE the fact that you can put it in the frig ahead of time!! Great recipe!!
LOVE this, Lisa! So glad you and your man enjoyed the recipe.
All this, AND you have a Breville smart oven? Something’s really not fair. 😉
Haha! I’ve had it for YEARS. Bought it when I worked at Sur la Table in college with my employee discount 😉
Anna, the first sentence in the directions specifically say (2) 8-oz ramekins.
Looks delicious! What size ramekins to use, please?
What size ramekin?? Looks delicious!
I made this recipe last night and absolutely loved it! I want to make it for a dinner party for 8 people do I just a multiple all the ingredients by 4? Just seems like 12 egg yolks is a lot.
I made these for my husband and me. They were delicious!! Its difficult to find recipes for two. I appreciate that you developed and shared this one!
Thank You!
Lisa
Can I double the recipe?
Sure!
The process of buying a car can be extremely taxing.
Some people might not know a lot about cars,
but there are others who know too much and constantly feel like they aren’t getting a good deal. You can get the best car at the best price by following this advice.
SO delicious, hit with my dad and sis, very easy.
how many calories in each?
These look wonderful! Perfect for Valentine’s day…or even just a loooong day at work!
Another one of your must try recipes, stumbled across your site a few months ago, glad I did. Love the emails.
These chocolate souffles look adorable! 😀
Chocolate souffles are one of life’s little pleasures, they’re just so darn good! You totally have me craving one now!
I’ve made chocolate souffles before and it’s the best excuse for chocolate ever. Yours looks fabulous!
Ooh! I have to blame you for the weird looks my neighbor on the plane just gave me. I squealed a tiny bit after seeing this picture. It looks sooo yummy!
I’ll have to add this to my ever growing list of recipes to cook when I get back. First your lentil soup, then the Mexican chocolate pie for sure because the boyfriend has been looking forward to both of those!