Chef John's Chocolate Soufflé


An individual chocolate soufflé is visually impressive and perfect for your special someone. If you're serving more than two people, this recipe should scale up just fine. Dust the soufflés with a bit of cocoa powder just before serving if you like.

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins

Feeling fancy? Chocolate soufflé is easier to make than you think! This restaurant-worthy chocolate soufflé recipe will impress even your pickiest dinner guests.

How to Make Chocolate Soufflé

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Chocolate Soufflé Ingredients

These are the ingredients you'll need for Chef John's top-rated chocolate soufflé recipe:

· Butter: This rich chocolate soufflé starts with butter.
· Sugar: White sugar balances the bitterness from the dark chocolate.
· Chocolate: Use 70% dark chocolate for the richest flavor.
· Flour: All-purpose flour creates structure.
· Milk: Use full-fat milk — and make sure it's cold.
· Salt: A pinch of salt enhances the flavors of the other ingredients.
· Cayenne: A pinch of cayenne, meanwhile, adds complexity and depth.
· Eggs: You'll need one egg yolk and two egg whites.
· Cream of tartar: Cream of tartar strengthens the egg whites.

How Do You Make Chocolate Soufflé?

Here's a brief overview of what you can expect when you make chocolate soufflé at home:

1. Preheat the oven, then prep the ramekins with butter and sugar.
2. Melt the chocolate in a double boiler.
3. Melt the butter, then whisk in the flour. Whisk in the cold milk.
4. Combine the milk mixture with the chocolate. Mix in the salt, cayenne, and egg yolk.
5. Whisk the egg whites and cream of tartar together. Whisk in the sugar
6. Gradually fold the egg white mixture into the chocolate mixture.
7. Divide the batter between ramekins and bake until the soufflés are puffed.

Tip from Chef John: If you want to use some liquor, add it to the milk and flour mixture after turning off the heat. Rum, coffee, orange, or raspberry liqueur all work beautifully.

How to Serve Chocolate Soufflé

Serve this chocolate soufflé plain, with chocolate ganache, or with a dusting of confectioners' sugar or cocoa powder.

Can You Make Chocolate Soufflé Ahead of Time?

You can make the batter up to two days in advance. Store it in the fridge in an airtight container. About half an hour before you plan to serve the soufflé, divide the batter between the ramekins and bake according to the recipe.

Allrecipes Community Tips and Praise

"Never made soufflé before, but I think they turned out well," says hcheatherclements. "My husband said it was like eating clouds!"

"This is a good recipe," according to Beth C. "It only rose slightly above the rims because I used a muffin pan. Melting chocolate can be done with a microwave for a quicker process."

"Absolutely fantastic," raves Kathy. "Restaurant-quality with little time and effort. Will surely make it again. I made soufflé!"

Editorial contributions by Corey Williams


  • 1 teaspoon melted butter, or as needed

  • 2 tablespoons white sugar

  • 2 ounces 70% dark chocolate, broken into pieces

  • 1 tablespoon butter

  • 1 tablespoon all-purpose flour

  • 4 ½ tablespoons cold milk

  • 1 pinch salt

  • 1 pinch cayenne pepper

  • 1 large egg yolk

  • 2 large egg whites

  • 1 pinch cream of tartar

  • 1 tablespoon white sugar, divided


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

  2. Brush the bottom and sides (right up to the rim) of two 5-ounce ramekins lightly with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar coats all surfaces, then tip to pour off extra sugar.

  3. Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal mixing bowl; place the bowl over the pot of water until chocolate melts; do not let the water simmer or boil.

  4. Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.

  5. Transfer milk mixture to the bowl with melted chocolate. Add salt andcayenne pepper and mix until thoroughly combined. Add egg yolk and mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.

  6. Whisk egg whites and cream of tartar in a mixing bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mix.

  7. Whisk in 1/3 of the sugar for 15 seconds. Repeat two more times to whisk in remaining sugar. Continue to whisk until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.

  8. Transfer a little less than 1/2 of the egg white mixture to the chocolate mixture; mix until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide between the prepared ramekins and place on the lined baking sheet.

  9. Bake in preheated oven until soufflés are puffed and have risen above the top of the rims, 12 to 15 minutes.

    chocolate souffle in ramekins
    Chef John

Editor's Note:

Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

356 Calories
20g Fat
39g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 356
% Daily Value *
Total Fat 20g 25%
Saturated Fat 12g 58%
Cholesterol 124mg 41%
Sodium 194mg 8%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 8%
Total Sugars 32g
Protein 7g
Vitamin C 0mg 1%
Calcium 18mg 1%
Iron 1mg 3%
Potassium 262mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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