Chef John's Chocolate Soufflé

OMG I made souffle!!! It was delicious and amazing and I made souffle!

I ate them both!

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.

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.

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!

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.

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

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.

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.

Delicious. Used semi-sweet chocolate chips. I doubled the recipe, put into 3 ramekins (6 oz each), and baked for 20-25 minutes.

First time eating and making a souffle. Followed the directions exactly and it was divine. Would definitely make it again for a special occasion.

I added a little vanilla. Other wise I did what the recipe called for. I served with whipped cream and fresh raspberries.

I made it. Did not expect it to actually come out correct the first time. Wow!! Delicious! Will make them again, next time I'll double the recipe as my ramekins are 6 oz.

Delicious and fairly straightforward, I had never made a soufflé before and I found this pretty easy, surprisingly.. I used semi sweet chocolate as I didn't have any dark, and I omitted the cayenne, again because I didn't have any. I only had ramekins that were too big (about 8 oz) so it didn't crest the top as it should have. Next time I will double the recipe so that it will suit the size of my ramekins. I made this start to finish in under 30 minutes, and served with a scoop of vanilla ice cream. Excellent.

This souffle was good. It had a nice, moist, chocolaty flavor. But I would add just a little bit more sugar, everything else was delish. Thanks Chef John!

I’ve made it 3 times now and it’s a hit to whoever I serve it too! I recommend this recipe to anyone who wants a rich and delicious soufflé!

My ramekins were 9.5 oz, so I doubled the recipe and made 3 large individual souffles. Cooked for 14 minutes but was a little too wet. Great recipe!

Easy to follow directions, Help to make even a novice successful.

Very easy to follow! They turned out beautifully. I cooked mine for 14 minutes, but next time will do 12 minutes.

Recipe doubled easily.

Making a Souffle isnt nearly as hard as I thought! Made this on an impulse, was bored at home and already had everything needed. Came out great! I do need some real ramekins, the little bowls I have are shaped wrong but it still worked. Love Chef Johns recipes, I've tried many of them and he's never let me down. Thank you!

can not wait to make this.. from the reviews ive read it will be Delicious

Doubled the recipe, and put into five small ramikins instead of four. It bubbled up and was still soft and sticky at 12 minutes. I left them in for almost 25 minutes when I could visibly see the top edges getting darker than the rest. I like a difference in texture. I used salted butter so I didn't add any other salt. I also made a creme anglaise to go with it. Aaaamazing

I've always loved making soufflés and this turned out really good. My husband loved it.

Video and directions were great! Turned out amazing for my first attempt. May try adding chocolate pieces or using different type of chocolate on my next adventure.

Had closer to 2 oz of chocolate. Tastey enough it got my date to stay the night. Will absolutely make again.

I followed the recipe exactly and it turned out great!!!

It turned out perfect!

this recipe was really good! i will most definitely make it again. my brother in law even liked it and he doesn't like very many chocolatey desserts! thanks for this A-MAZE recipe chef john

These came out perfectly! I’m planning to scale up to 6 soufflé, do you know if I should adjust baking time for this? Also, do you know if i can prepare the batter hours before baking? Will the batter last? Thank you!

made no changes. Delicious! 4 stars because mine were not so pretty - a bit lopsided.

Video makes it a snap. My first Souffle and it turned out amazing. Chef John Rocks!

Ah what a lovely recipe! I only had on hand little eggs (hens are new to egg laying and they're tiny) and perhaps I should have doubled the egg. But I did get small lift in the souffle which I'm super happy about. My arm got tired whisking the egg whites and I may try an electric whisk next time. Great flavor (I had on hand 85% chocolate) and sugar to chocolate ratio. Can't wait to try again!

So fluffy! So straight forward. I was definitely over whisking the egg whites. And out perfect after following the tips and tricks from Chef John.

I've been making these for years for myself and my husband on Valentines day, It's become a tradition. Easy recipe to follow, they turn out great year after year.

It is amazing have made it 4 times never sunk

First time making a souffle, and the instructions made it totally doable. Thanks for another solid recipe, Chef John!

We quadrupled it. Used heavy cream with water instead of milk and forgot the egg yolks Altogether and it was still fabulous. We loved them and they look so professional. They puffed up and were perfect. Will try again with out the kids with all the proper ingredients!

This souffle was very delicious. I kept the cayenne, added strawberry extract, and dropped the tar tar. I've never made nor eaten a souffle before this, so I took this as a challenge from my wife. Made 3 separate batches to dial in the process. First one failed into a gelatinous mess, second really over cooked but I got a picture, but the third came out really well (sorry no pictures of this batch).

I followed the recipe exactly except I doubled it and baked in a single 24 oz souffle dish for about 32 minutes, then portioned it out. It was a delicious, warm, fluffy, chocolatey treat. I had never made a souffle before and I did watch the video first, just to be sure. It turned out fantastic.

It is a great recipe! But my question is if i add liquor to the milk and flour after it thickens, how much liqueur should i add without affecting the consistency of the soufflé

This is so good and easy. Give it a try.

So easy, delicious and wow looking! I wonder if I can use cocoa powder instead of the chocolate pieces....we'll see next time =) For now, another great recipe from chef John.

Super easy and was really good but I think I baked it 2-4 mins to long. Other then that it's good! going to try it again next time I'm going to take it out at 15 mins. Mine didn't rise over the edge that's what I was waiting for..

I made it and followed the recipe but made it for 4 people. It was my first time attempting souffle and it scaled up really nicely without issues. The souffles rose very nicely and were delicious. Next time I make them, I will use this recipe but maybe add some orange liqueur or make a raspberrry coulis to add to the flavour profile but the recipe itself was wonderful!

I loved the recipe and it came out perfect and i will keep making it. however there were some issues with the instruction steps with the egg whites so watch the video a few times before hand and layout all of your measured ingredients before you start and it will go well. it is not as hard to make as people make it out to be but it is not a simple recipe, if you have never made something like this before give yourself an hour total time.

It was light and fluffy! Just the way I like it! It did make a little bit more than the recipe said. Maybe my ramekins were a bit smaller that the recipe called for. But, I loved it, my family loved them too! Highly recommend for people who love chocolate! p.s. it was a lot easy to make than most souffles!

I made these and they came out great! The only problem I had was being the messy person I am I accidently forgot to preheat the oven, which I'm pretty sure caused them to rise a little less, but they still tasted great.

OMG! I can't believe I made a soufflé! This was really easy and absolutely delicious! I followed the recipe as stated. The only thing I would do next time is let my imagination run wild with flavors. I love the hint of heat from the cayenne. Yum! It was light and just the right amount for dessert. I can't wait to try it again!

Great dessert

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.

Tasty, fairly easy to make, will do again.

This was my first attempt at making a souffle, and it was fantastic! My son scored it a 10 out of 5. So it sounds like it's a new house favourite!

This was amazing. I have never attempted it and am a novice cook (at best). The video made all the difference. I didn’t pour them quite equally & made the mistake of moving some batter from one to the other. My phone rang right when I went to take the picture so they had dropped a bit by the time of the picture. The consistency was perfect. Gotta day I’m pretty proud of it. The only different thing I did was leave out the Cream of Tartar because apparently COVID-19 has created a run on COT and both brands at the store were out and I really didn’t feel like hitting another store. Amazing recipe Chef John. Thanks!!

Easy recipe which makes two perfect portions

Great recipe, I have made it twice now

Used this recipe for the first time and my souffles came out soooo good!!! Thanks for sharing chef!! Looking forward to trying out more of your recipes.

Chef John pleases, once again! These were really good. I would add a cup more sugar, though

Delicious!!

I made this and it was delicious. I used chocoa powder and cream cheese with coffee.

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

Very tasty, not too sweet. Make sure to coat inside with sugar to give it a nice rise!