Faultless Chocolate Soufflé

Prep Time: 30 Minutes
Baking Time: 15 Minutes
Yield: Makes 4 Individual Soufflés

Chocolate soufflés must be the ambrosia of the gods. Nothing is a better ending to a meal (or any other occasion) than a hot-out-of-the-oven chocolate soufflé. Usually very temperamental and somewhat demanding to make, this intense semi-sweet version is pretty easy and always foolproof—if you follow the directions it will never fail.

Chocolate Soufflé


2 Tablespoons Butter Unsalted, Melted

4 Teaspoons Granulated Sugar

3/4 Cup Dark Chocolate Ganache, Softened

1/2 Cup Heavy Cream

3 Tablespoons Choclatique Red Cocoa Powder, Unsweetened

5 Eggs Whites

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

5 Egg Yolks


1. Preheat the oven to 400ºF.

2. Butter the soufflé cups all the way to the top and coat with the granulated sugar.

3. Gently melt the chocolate ganache in a bowl over boiling water.

4. Bring the cream to a boil. Remove from the heat and quickly add in the chocolate ganache and the cocoa powder. Mix well to make. The batter should be thick about the consistency of buttermilk. Set aside.

5. Whip the egg whites into firm peaks.

6. Add the powdered sugar and vanilla. Whip again for another minute.

7. Beat the egg yolks into the cooled down chocolate mixture.

8. Gently fold in the egg whites a little at a time (1/2 cup), then gently add the remainder.

9. Fill the soufflé cups with the batter leveling the surface with a metal spatula.

10. Place in the hot oven as quickly as possible, not allowing much of the heat to escape. Bake for 12 to 15 minutes. Resist the urge to open the oven door until the soufflés have risen.

11. Serve immediately.

Option: If that isn’t rich enough for your tastes, you can top with any flavor chocolate ganache sauce, crème anglaise or regular or chocolate whipped cream.