Chocolate Souffles

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 individual servings
Level:
Intermediate

Ingredients
  • 7 ounces finely chopped bittersweet or semisweet chocolate
  • 4 tablespoons unsalted butter, plus for preparing the molds
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large egg yolks
  • 3 tablespoons warm water
  • 1/2 cup sugar, plus 2 tablespoons
  • 8 large egg whites, room temperature
  • 1/2 teaspoon fresh lemon juice
  • Confectioners' sugar for garnish
Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Copyright 2007 Television Food Network, G.P. All rights reserved


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4.5 56
This was pretty good and pretty easy to follow. I used coco powder instead of cut up chocolate, and it tasted just as good! The souffles rose easily as well. item not reviewed by moderator and published
I make these all the time and love them.nice rich flavor and as close to foolproof as a soufflee can get. I usually half the recipe and make two big ones for my bf and myself. Scoop of pistachio chocolate in the center is really wonderful. item not reviewed by moderator and published
Easy to follow recipe. I used about half the sugar, as it was already plenty sweet. It rose nicely, but fell quickly compared to cheese soufflés I have made. Flavor was good, texture good. item not reviewed by moderator and published
Once again, FN has failed me with poor directions. The use of a foil collar - not mentioned here - would have produced perfect souffles for me. Instead, following the directions exactly, my souffles spilled over and onto the baking sheet, and resembled erupted volcanoes. This was my first time making individual souffles, and that one piece of missing information made all the difference. Aside from that, the flavor was very good. item not reviewed by moderator and published
These are wonderfully light and fluffy but rich in flavor. item not reviewed by moderator and published
I had a lot of fun making the chocolate soufflés. I actually made the soufflés for my French class in high school. Well they weren't for my class, they were just for my culture credits, my teacher was impressed though. My mom said that mine were better than the ones she had made one time and I'm only 15 years old. She said that my texture was perfect and that it tasted excellent. I wasn't really a big fan of the taste though. My mom didn't realize that we could either use bittersweet OR semisweet chocolate until I had already started make the soufflés. So for me, they were really bitter. Besides that, they were good and I had fun making them even though I didn't think they tasted good in the end. item not reviewed by moderator and published
I modified a little by adding a pinch of salt to the egg whites, using a combination of Hershey's Dark, Dove Dark, Nutella, and cocoa powder (since I didn't have enough chocolate on its own), and added a bit of Cabernet dark chocolate in the center for a yummy Cabernet filling. After trying to explain what a soufflé is to my roommates, turned out the easiest way was to hand them a spoon and say "eat this." The results were fantastic, though one of them fell a little because I bumped the edge of the ramekin when taking it out >.> item not reviewed by moderator and published
Made this for the first time and it came out okay. Wasn't too impressed. At least I can say I've made a chocolate souffle. item not reviewed by moderator and published
Extremely good! I slightly modified the recipe by not adding sugar at all because I used Ritter Sports 50% dark chocolate and it's already sweet enough for me. Everything else was according to the recipe. Still is such a perfect recipe! item not reviewed by moderator and published
My 14yo made this & she did a great job. Awesome. Vanilla ice cream & a chocolate sauce are nice added touches. item not reviewed by moderator and published
Easy to make and came out just perfect. We'll add some vanilla ice cream next time. item not reviewed by moderator and published
AT the age of 44 I have finally made my very first souffle. It was an amazing success! Like a fluffy cloud from heaven w/ the sweetness of light chocolate. Not too rich, not too sweet! I did it!!! First try!!!! Thanks Food Network... : xoxoxo item not reviewed by moderator and published
this was great! for all those people saying that they were upset that it deflated after about 10 minutes of courseit does its a souffle!!! your'e supposed to eat it immediately!! item not reviewed by moderator and published
This is an amazing recipe! My boyfriend and I bond so much while making this! item not reviewed by moderator and published
This recipe was easy to make and my dinner guest thoroughly enjoyed it. item not reviewed by moderator and published
This was a little disappointing. When we took it out of the oven it was tall but after about 10 seconds it already started sinking and within a few minutes it was caved in completely. I will probably not make this again. It tasted okay but not amazing. item not reviewed by moderator and published
This was fantastic. We had guests for dinner (first time meetingand after the starter and main course we got up and all went to the kitchen and made it together. What a great way to interact and get to know each other better. This was our first souffle and it turned out great . It stood 2 inches above the ramekin and all of us were so impressed. To top it off it tasted heavenly. What a great evening. item not reviewed by moderator and published
Such a simple recipe that just turns out great every time! It was also my first time making them! item not reviewed by moderator and published
loved it! this was my first time making souffles and the recipe was so easy to follow. it did make more than the recipe claims so you might want to have an extra ramekin or two ready. It seems to me that they fell a bit after a minute or two but like i said it's my first time so maybe that's supposed to happen... or maybe i did something wrong. Would definitely recommend for impressing some company- looks and tastes amazing! item not reviewed by moderator and published
Fun to make and DELICIOUS!!!! They deflate after they come out of the oven, but I made these for a crowd and everyone loved them!! item not reviewed by moderator and published
I am 13 and I have been making this since I was 8 its so easy and its delicious!!! except for one thing.... souffles are supposed to stay up after taking out of the oven....mine keeps deflating after i take it out of the oven...any ideas on how to keep it up?? other than that I lOVE this recipe item not reviewed by moderator and published
I am 13 years old and love to bake- I have never had a souffle before, nor have I ever made one. I decided to make a chocolate souffle so I used this recipe thinking it was going to be easy and it definetly was- and tasted like a million bucks! They were absolutely delicious and I couldn't believe I made them. Although I would reccommend a few things: - Buy really good chocolate. I used a block of bittersweet callebut chocolate- amazing and not expensive. - Add a tablespoon of instant coffee to the chocolate while it's melting. Coffee hightens the flavor of the chocolate to give it an even richer flavor, not to make it taste like coffee. - Plan to end up with extra mix/batter. I even used 6 egg whites because I made this for 4 people, had a ton extra and baked it in a bigger dish. I will definetely make this again and very soon! item not reviewed by moderator and published
Is the center of the souffle supposed to be solid or molten? Mine were solid all the way through, but I was expecting it to be gooey. item not reviewed by moderator and published
I had never made a souffle before and have got to say that this one was terribly easy, even for a novice. They also tasted great straight out of the oven, as well as the next day after being in the fridge overnight. I did half the recipe, but like other bakers, found there to be enough mixture for 4 x 150ml ramekins. Served with mint chocolate chip ice cream - delicious! item not reviewed by moderator and published
I made this Souffle for my sweetheart on Valentine's Day, and it was absolutely FABULOUS! I, too had never made a souffle, so I was very excited to have such a perfect result! I did use Cream of Tartar and a pinch of salt in the egg whites instead of lemon juice. I also warmed my egg whites to room temperature quickly by putting the bowl over my steaming pot I used to melt the chocolate. I did not have 6-6oz. ramekins so I just used 4 larger soup ramekins. No problem! It was pure dreamy chocolate heaven! 5 Huge Valentine Hearts for this one!! item not reviewed by moderator and published
This souffle is amazing. Very easy to make and it comes out rich, light, and airy. It's also very good with vanilla ice cream when it's fresh out of the oven. item not reviewed by moderator and published
It was absolutely delicious. This was my first souffles and it turned out well. My Ramekins may have been a little big because I didn't get the height it said it should or maybe I didn't cook it long enough. I have never tasted a souffles before today so I had no reference as to what the texture should be like, but my whole family was very happy with it and I will definitely do it again. item not reviewed by moderator and published
This souffle was excellent and very easy to make. If you're new to souffles, allow me to make a few suggestions. When you butter the ramekins, make sure you use enough butter, or they'll be difficult to unmold, this is not a place to be stingy. Of course, if you plan to serve them in the ramekins, then it's not a big deal. An easy way to coat the ramekins evenly with sugar is to add the sugar, cover them with plastic wrap, and shake. Remove the wrap and pour out the excess sugar. In place of the lemon juice, you can use a pinch of salt along with 1/2 teaspoon cream of tartar. The salt helps bring out the flavors in this recipe. When you fold the egg whites into the chocolate mixture, take it easy. A few white streaks are ok. If you overwork the mixture, you won't get maximum lift and the souffle will fall prematurely. Every oven is different, but in my electric wall oven 18 minutes was a bit long. Sixteen minutes produced a near perfect, moist center. item not reviewed by moderator and published
Made these in my Baking class, and they were to DIE for! item not reviewed by moderator and published
I had never made a souffle before and used this recipe for my first attempt. The instructions were easy to follow and the souffles rose beautifully and tastes absolutely fabulous! They're not super chocolately, but they came out light and fluffy and tasty. I will definitely make this recipe again in the future. item not reviewed by moderator and published
This recipe was super simple to make and tasted really good when it was finished.. even better the next day! Im use to chocolate souffle being a little liquidy in center and this one wasnt when i made it. I left them in the oven for 18 minutes (in an oven that tends to run on the cooler side).Perhaps i should have taken them out sooner- could have been my fault. I halved the recipe so i expected to only need 3 ramikins therefor I only prepared and froze 3.. however after filling the 3, i had enough left over for one more. Needless to say i buttered with room temp butter and sugared the extra but didnt have a chance to freeze it. This one turned out the best tasting. The sugar stuck to the souffle itself instead of the ramekin like the other 3 did. Other than that, there was no difference between them. They each rose really well and only deflated slightly overnight. I ate one right out of the oven ( who could resist!). These were moist inside as well as light and airy. If i make a chocolate souffle again i will use this recipe but checking them at 15 minutes and not bothering to freeze the ramekins. item not reviewed by moderator and published
This was the first souffle I ever made and it turned out amazing! Very light and just the right amount of chocolate! The second time, I added a square of bittersweet chocolate in the centre to give it a "lava" centre and cut the sugar to 1/3 cup. Awesome! item not reviewed by moderator and published
Hi, If it falls right away when you take it out of the oven then either it is undercooked or the bubbles weren't made correctly. When you whip the egg whites with the sugar the mixture should end up rather thick and the bubbles should not collapse right away. If the walls of the bubbles are strong they will harden when they cook and hold the souffle up - for a few minutes after it comes out of the oven. My favorite way to serve chocolate souffle is cold the next day. Yum. Of course it will fall but it will taste great and there's no drama. item not reviewed by moderator and published
i used ghiradelli's 60% cocoa, the better the chocolate the better the souffle. i made this twice in two days. first time i made it in very mini ramekins (12) or them. i served it w/ french vanilla ice cream and balsamic strawberries. the cake was molten in middle and cracked and fluffed beautifully. the texture was like mousse. i thought the sugar was just the perfect amt. item not reviewed by moderator and published
i have tasted better. but it's ok. not as sweet as i thought it would be. item not reviewed by moderator and published
This was a great chocolate-lover's recipe! I found that I had some extra filling which spooned into four additional ramekins, so I'd recommend buttering and sugaring a couple extras, just in case. item not reviewed by moderator and published
One of the best souffle recipes I've used! I find if you make a little whipped cream to dollop on top, it makes it even better! Always a hit with family, friends, and most importantly, me! item not reviewed by moderator and published
The souffles were delicious, and when I took them out of the oven they were beautiful and puffy--but then they sank! What went wrong? item not reviewed by moderator and published
The souffle is so chocolatey and so delicious! It's best to eat warm out of the oven. It was really not that hard to make. I'm thinking to make it this weekend. item not reviewed by moderator and published
Very good souffle, however, I think it needed a pinch of salt to bring all of the flavors together. I followed the recipe exactly except I cut it in half. In my quest for the perfect chocolate souffle this is definitely one of the best and worth making again with a pinch of salt. (Also, since I made 1/2 recipe I should have taken them out in 16 minutes instead of 18 which was my mistake). Definitely a keeper! Thank you, Food Network Kitchen, for a terrific recipe. item not reviewed by moderator and published
i loved it yum item not reviewed by moderator and published
I have made several different souffles from recipes that I have found online, and I must say this was by far the best. In other recipes I have a hard time getting the chocolate-egg white mixture perfect...(without swirls)...not with this one maybe it has something to do with whipping the egg yokes as opposed to just adding them normally. Anyway Excelllent Recipe. Added to my book, and done looking!!! item not reviewed by moderator and published
I never thought I would be making a souffle, but I did and I received rave reviews from everyone! I did not have ramekins so I used a 2-quart casserole dish (on a baking sheet) and baked at 350* for 35 minutes. We sat at the table with spoons and ate straight out of the dish. I will be making this again soon. item not reviewed by moderator and published
very good recipe and good detail item not reviewed by moderator and published
The perfect combination to make your taste buds go crazy item not reviewed by moderator and published
this recipe is awesome oh my gosh this is a great recipe for chocolate lovers I'm very picky when it comes to chocolate but this has the perfect. well I'm actually I'm very picky with everything item not reviewed by moderator and published
Left overs are a waist so eat it all at once!! item not reviewed by moderator and published
I love baking deserts and this one i would do again. It was really good when i made it item not reviewed by moderator and published
I love this recipe that's all I can say. item not reviewed by moderator and published
I made this for me and my boyfriend on Valentine's Day and it was delicious. Tasted so smooth and was easy to make. item not reviewed by moderator and published
The whole time I was making this I didn't think it would turn out right(especially when I was folding in the eggs), but it ended up being great! So delicious! item not reviewed by moderator and published
My first chocalate souffle of many more to come. Very easy. Just remember in order to serve hot after main course, have souffle ready to put in oven at or just before completion of main course. The chocolate-carmel syrup recipe (recipe also on this web site) was a great toping along with a top quality dribble of orange liqueur. item not reviewed by moderator and published
These turned out great, although I think I overbeat my eggwhites. Amber, chocolate souffles are supposed to be soft and gooey on the inside - yours were probably done perfectly! item not reviewed by moderator and published
This recipe was exactly what I was looking for. It is my favorite dessert and whenever I see it in a restaurant I order it. This was my first attempt making one at home and I am so glad I did! It was much easier than I expected. My husband was so impressed he took a picture! I also made a caramel fudge sauce to go inside (like my favorite restaurant serves it). Wonderful!! item not reviewed by moderator and published
it was good, but i could have used a little more direction on when exactly the souffles are done. it was hard to tell b/c they were soft in the middle and i didn't know if they were done or not. item not reviewed by moderator and published
I love it item not reviewed by moderator and published
A slightly gooey center is okay but not essential. A wet center has less air and rises less. Years ago I had chocolate soufflé at a top French restaurant, and when it was set in front of me, the server cut the top and poured in warm chocolate sauce. I wondered whether the sauce gave the kitchen some leeway and served to disguise (a) an underdone center that was still a little raw, or (b) an overdone souffle that lacked desired moistness. :) Delicious in any event. item not reviewed by moderator and published

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Recipe courtesy of Claire Robinson