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Chocolate Souffles

Serves 6

Preparation time : 20 minutes

Cook time : 22 minutes


  • 1/4 cup granulated sugar, plus more for coating ramekins
  • 8 ounces good quality dark chocolate, chopped
  • 7 eggs, separated
  • Pinch of salt
  • 2 tablespoons butter, plus more for coating ramekins
  • Vanilla ice cream for serving

1. Make sure to wash your hands before starting.
2. Butter 6 medium sized ramekins and then coat with granulated sugar, making sure to tap out excess sugar.
3. Microwave chocolate and butter in a bowl in 30 second increments until just melted making sure to mix after each 30 second increment.
4. Using a hand mixer beat the egg whites with a pinch of salt until soft peaks form.
5. Add in the granulated sugar gradually into the egg whites until stiff peaks form.
6. In a separate bowl mix the egg yolks into the melted chocolate mixture and then fold in the egg whites gently.
7. Carefully spoon the mixture evenly between the 6 prepared ramekins and arrange them on a baking sheet deep enough to add water to.
8. Carefully place the baking sheet in the oven at 350ºF and pour boiling water into the baking sheet until halfway up the ramekins careful not to get water into the ramekins.
9. Cook for 18 to 25 minutes until risen and browned.
10. Remove from baking sheet once cooked
11. Serve as soon as it comes out of the oven and plate with a scoop of ice cream onto dish and enjoy.
12. If prepared food is left for storage, then refrigerate for up to 3 days. Note that texture won’t be the same.

*For best reheating results, use a hot water bath with souffles left uncovered. It is recommended to refrigerate extra uncooked souffle mixture for 2 to 3 days and then bake when ready to consume.

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