Chocolate Soufflé Recipe (2024)

This was indeed very easy and not imitating to make. Mine rose very nicely and the texture was lovely. Next time, I'll add less sugar though as I found it a tad too sweet. I took other feedback comments on board and added a tablespoon of unsweetened cocoa powder. Loved it! It gave the souffle a real chocolatey flavor. I'll definitely make it again.

First thing, the number of servings is absurd. This serves 6 people, easily. Using room temperature egg makes a marked improvement. If you use 1 cup ramekin/souffle dishes, reduce the baking time to 11-13 minutes.

Successfully made with 70% chocolate. Key to this dish is separating eggs cleanly.

Made this for Pam and me yesterday, but I had neither 2-cup or 4-cup soufflé or round baking dish. So I used 4 1-cup ramekins. Last night, I cooked two of them for ~15min. They were tasty if a little overdone. I wrapped the other two and put them in the fridgeTonight, I put them in a loaf pan directly from the fridge and filled the pan with almost boiling water. Preheated oven to 350° in for 15min and it was completely different dessert. Soft, delicate and they had a stronger chocolate flavor.

I doubled the amount of chocolate and added a small amount of good butter (2 tbsp), to prevent any seizing. This is rapidly becoming a quick and easy favorite!

My note below should say an extra TABLESPOON of cocoa, not an extra cup. But alas, I can't edit the note. An extra cup of cocoa would certainly ruin this recipe.

Delicious! Like others, I added a Tbsp or so of unsweetened cocoa, and I also added a splash (1/2 - 1 tsp) of vanilla. I find that vanilla makes things taste more chocolaty. Cooked for 24 minutes and served with a sauce made with orange marmalade, orange zest, Grand Marnier and a bit of butter to finish. So good!

I have made this twice. Once I doubled the chocolate and and added some butter, and had average results. Probably because of lackluster little eggs. The following time I used better extra-large eggs and followed the recipe exactly as is, to superb results. Having more robust eggs with healthy yolks and ample whites was key. Next lesson learned, a balanced fold-in leaving the whites the strength to add their spring without mixing them in too much. Was excellent and now my go to recipe!

This was surprisingly easy to make. Yet everyone was impressed.

The chocolate flavor was very mild, even with an extra cup of cocoa, and I had difficulties mixing the chocolate into the egg whites because it had cooled. It may help to keep the chocolate bowl in a warm bowl of water until you are ready to mix. Additionally, 20 minutes (for the single souffles) at 350 degrees left them dry in the middle but not crisp on the outside. Similar recipes recommend 400 degrees for 15 minutes, and I think that would have yielded more perfect results.

Excellent and easy, but should have taken it out at 25 minutes rather than 20 -- was a little dry.

I didn't have cream of tartar so I used 1/2 a tsp of lime juice instead. Couldn't tell the difference. Took it out at 25 mins. Should have kept it in for 28. Center was so gooey and could have used a minute or two. The texture was phenomenal. Great recipe!!

I find this too sweet, so I reduce the sugar by 1/3, dividing it the same way between the egg yolks and the egg whites.

I made as written, but did find the chocolate mild - will add the cocoa powder next time. Also wrapped and stored in fridge until after dinner - but I think it would have risen more if I brought it to room temperature before baking.

If I refrigerate the 1 cup ramekins, how long will it take for them to get to room temperature to cook?

Some tips: Add 1 tbsp of cocoa powder. Cook 28 mins. Serve with ice cream to make it extra great.

Made it wrong at first, but the second time it was great! Easy recipe and rose tons

I doubled the recipe and it made 4 1/2 - 10 oz. ramekins.

Very tasty! This recipe was enough to fill 3 of my small ramekins, and I'll need to adjust baking time in the future- 20 min left them on the dry side.

I have made this soufflé twice this month. I added a T of cocoa per several of the comments. The soufflé turned out perfectly and was a huge hit with my guests each time! Berries and freshly whipped cream added extra yum.

Came out perfectly, even though I completely filled 2 1-cup ramekins, not realizing that the recipe called for 2 2-cup dishes. I don't know how that didn't end in disaster. It was my first attempt at soufflé so I wasn't sure if they should be filled to the top or not. I added a TBS of unsweetened cocoa powder at the end, when I was folding in the whites, making sure there were no lumps. I baked them on my convection oven setting at 350 for exactly 14 minutes. The center was perfectly supple.

Wasn't terribly difficult to make, though I expected a greater rise. I thought the flavor was too sweet––there wasn't enough richness from the chocolate to offset it.

I made this last night and the results were AMAZING! I used 4 1 cup ramekins and baked at 350 for 22 minutes. After reading up on souffles I learned that they are supposed to be a little less cooked in the center. Knowing this, when I make them again I will cook them for closer to 19-20 minutes. Although, reading the reviews I'm thinking of trying to cook them for a little less.

really easy to make! It was also nice to be able to make a new chocolate dessert that the whole family still loved.a nice change from brownies and chocolate chip cookies!the only disappointing part was that it only made three ramekins.

My souffles needed a sauce. I followed the ingredients exactly, but I mixed the yolks before I whipped the egg whites, And I mixed the yolks and sugar by hand while the egg whites whipped. It was a smooth process, and the chocolate was still warm (not hot) when it was time to put everything together. Beautiful!

This is very bland. Chocolate mousse and Chocolate pots are much much better.

Easy recipe to cook and impress. It does make more than 4 ramekins.Also, think next time I’ll switch to the bittersweet chocolate as this was too sweet, and the sugar coating on the outside is distracting. Wonder if I can try without it.Cooking time 20 mins is too much. It should be 14-16 max.