These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Recipe Summary

prep:
15 mins
cook:
24 mins
total:
39 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

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  • 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.

Chef's Note:

If you want to add some type of liquor to this, you can add it to the milk and flour mixture after you turn off the heat. Rum works beautifully, as does coffee, orange, or raspberry liqueur.

You can dust the souffles with a bit of cocoa powder just before serving, if you like.

Nutrition Facts

356 calories; protein 7.4g; carbohydrates 38.6g; fat 19.5g; cholesterol 124.3mg; sodium 194mg. Full Nutrition
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Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2017
OMG I made souffle!!! It was delicious and amazing and I made souffle! Read More
(33)

Most helpful critical review

Rating: 3 stars
06/28/2020
It didn't rise even though I followed the recipe. However, I didn't have ramekins at the time so maybe muffin tins don't work as well. Read More
94 Ratings
  • 5 star values: 78
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/11/2017
OMG I made souffle!!! It was delicious and amazing and I made souffle! Read More
(33)
Rating: 5 stars
09/28/2017
I ate them both! Read More
(18)
Rating: 5 stars
03/19/2017
I made these as the directions state but for a party of six. They were fantastic! I was very careful not to over mix the egg whites into the chocolate mixture, and as a result I think I under mixed a bit. The flavor was still amazing, but the color was not uniform. Next time, during that step, I'll mix them a bit more. Read More
(13)
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Rating: 5 stars
02/06/2018
Superb recipe. I topped it with creme anglaise and it was excellent. Some tips; The flour, butter and milk mixture will be almost a thick batter, don't worry, this is correct! Fill your ramekins almost to the tippy top. This will ensure that when your souffle falls in the time from oven to table, it will still have height and look stunning. Read More
(8)
Rating: 5 stars
11/05/2018
oh i loved this the only thing i did different was i added espresso powder with some milk and used that to make my rue so amazing Read More
(5)
Rating: 5 stars
11/02/2017
I did not have the 70% dark chocolate so used semi-sweet chocolate chips instead. I also used a wheat free flour mix for the flour. It was a fun desert to make and my husband and I loved it! We served it with a dab of whipped topping. I enjoyed watching Chef John's instructions before I started cooking! I will definitely make this again. Read More
(5)
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Rating: 5 stars
06/17/2019
This is the first time I have ever attempted a soufflé, and it worked beautifully! My ramekins are 8 oz, so I made 150% the recipe and it made precisely what I needed to fill both ramekins up to ¼ inch from the rims. They both rose perfectly and after 12 minutes had just the texture I hoped for! Wet and airy. Perfect for chocolate lovers. I made soufflé! So fun! Read More
(5)
Rating: 5 stars
11/20/2018
This is a great recipe. I have never made Souffle before, and the step where you add a little less than half of the egg whites to the chocolate mix really helped to make the folding process easy without losing volume. Everyone enjoyed the sugar crust on the outside. I also added a mix of 4 parts sugar to 1 part cocoa powder sprinkled on top. It partially melted into the top which added a nice sweetness but left a slight crunch. Read More
(3)
Rating: 5 stars
11/06/2017
I can't believe I did it! I followed the recipe exactly and it worked perfectly. Next time I will not hesitate to make it for company. Read More
(3)
Rating: 3 stars
06/28/2020
It didn't rise even though I followed the recipe. However, I didn't have ramekins at the time so maybe muffin tins don't work as well. Read More
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