By: Jill Mills Updated: Jul 9, 2025

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Rich, creamy, and decadent, this Chocolate Souffle recipe requires no special skills or tools. Just some quality chocolate and a few other ingredients! Top with powdered sugar for a dessert guaranteed to impress any guest.

Overhead view of chocolate souffle topped with powdered sugar

Chocolate soufflé is one of those desserts that always seemed too fancy to try to make at home. Imagine my surprise when I discovered it’s as easy as making chocolate mousse, with the added step of baking it. This is now my go-to dessert for special occasion dinners, like pan-seared steak or lobster on Valentine’s Day. It’s so good!

Why Everyone Should Try This Chocolate Souffle Recipe

A dessert to impress. Souffle is one of those desserts that most people associate with fancy restaurants. So use this easy recipe as a chance to impress your guests by serving up a restaurant-worthy dessert in the comfort of your kitchen!
Easier than you think. This chocolate souffle is way easier to make than most people think! It requires no special tools, not even a kitchen torch like creme brulee. Just some bowls and a mixer.
Rich chocolate flavor. I used dark chocolate to make my chocolate souffle, though semi-sweet works just as well. That, paired with the few other ingredients, creates an incredibly decadent, rich, and creamy chocolate flavor. It’s so good!

Overhead view of ingredients needed to make chocolate souffle

What You’ll Need

Chocolate souffle is made with quality chocolate and a few basic kitchen staples. Scroll down to the recipe card below for the exact measurements.

Chocolate – Stick with dark, semi-sweet or bittersweet chocolate for this souffle recipe. Milk chocolate is too sweet.
Butter – Be sure to use unsalted butter. You’ll also need extra for greasing the dishes.
Eggs – The egg whites and egg yolks are used separately in the recipe. For best results, let the eggs come to room temperature ahead of time.
Granulated sugar
Vanilla extract
Salt – Just a pinch of salt helps balance the sweet flavors.
Powdered sugar – For dusting the top of the souffle.

How To Make Chocolate Souffle

This dessert sounds fancy but it’s easier to make than you think! The printable instructions are in the recipe card below.

Egg yolks added to a bowl of melted chocolate

Prep. Preheat the oven to 375F. Butter the ramekins then coat with a small amount of sugar. Shake out any excess sugar.
Melt the chocolate. Melt the chocolate and butter in a double boiler or microwave them in 15-second intervals. Stir until smooth. Let cool slightly.
Add the yolks. Whisk the egg yolks, vanilla, and salt into the melted chocolate until smooth and fully combined.

Folding whipped egg whites into melted chocolate

Add the egg whites. Beat the egg whites until stiff peaks form. Gradually add the sugar, starting with two tablespoons and adding a tablespoon at a time, until stiff, glossy peaks form. Fold 1/3 of the whipped egg whites into the chocolate mixture then gently fold in the remaining egg whites in two batches. Do not overmix.

Overhead view of unbaked chocolate souffle in ramekins

Bake. Divide the batter between the ramekins, filling each one 3/4 full. Smooth the tops gently. Bake for 14-16 minutes, until they have risen and tops look set but the centers are slightly soft.
Enjoy. Dust with powdered sugar and enjoy. See below for more topping suggestions!

Tips & Tricks

Here are a few tips to help you perfect this chocolate souffle recipe.

Use good chocolate. As the primary ingredient, the quality of the chocolate used in this recipe matters! Use a quality dark or semi-sweet chocolate that you enjoy eating. Avoid milk chocolate. It’s way too sweet.
Grease the ramekins. Butter and sugar the ramekins well to help the soufflés rise and avoid sticking.
Fold the egg whites gently. When adding the whipped egg whites to the melted chocolate, be sure to incorporate them in three separate batches and to work gently. Mix just until incorporated to avoid deflating the mixture.
Do not open the oven. One of the keys to a light, fluffy chocolate souffle is to not open the oven while baking. It will cause the souffles to collapse as the heat and moisture leaves the oven.

Close up of a spoonful of chocolate souffle

Serving Suggestions

Chocolate souffle should be enjoyed warm. I like to dust them with powdered sugar for a simple dessert. Feel free to add whipped cream, vanilla ice cream, or a chocolate fudge drizzle. You can also top them with fresh raspberries or strawberries for a light contrast to the rich chocolate.

Proper Storage

Soufflés are best fresh. Leftovers can be refrigerated in ramekins for a day but will lose their rise. Reheat briefly in the oven.

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