Chocolate Souffle may be one of the most romantic desserts I can think of. Perfect for Valentine’s Day. It’s warm, rich chocolate, with a luscious texture, and whomever you bake it for will be spellbound by its almost magical loft. I used to think this was a dessert you could, should, and would only bake on a special occasion. The stress of getting it right was as great as the feeling of absolute elation at seeing the soufflé expanding in the oven.
When I opened Matt Adlard’s book, Bake It Better, and saw his perfect chocolate souffle with the claim ”Do I dare say this soufflé has never failed me?” I knew it was the recipe I would try first from his debut book. HE DOES NOT LIE! I have made this recipe three times and each one has been perfection.
I’ve made them in several sizes and even for a last-minute dessert after dinner on a Tuesday just because I was in the mood. This recipe has changed my attitude about soufflé and it will be a staple in your recipe repertoire as well. You really must try this one!
His book shares all of the tips, techniques, tricks, and ways to master the basics and level up to showstopping desserts. The soufflé is a great place to start and we are lucky that Matt has generously shared the recipe with us all below. I am also thrilled to give you a chance to win a copy of his book!
Bake it Better Giveaway!
[Giveaway closed] Congrats to Dorothy from California, our winner!
I’m so excited to give away a copy of Matt’s beautiful cookbook, Bake it Better?! Want a chance to win? Just comment below and tell us about your favorite chocolate recipe! Must be 18 years of age to enter with a US or Canadian address. Contest ends Sunday, Feb. 11, 2024 at 8 p.m CT. Once selected, we’ll contact the winner via email. You must respond to claim your prize within 48 hours or we’ll select a new winner.
And if you need more chocolate recipes, check out my chocolate guide + recipe collection where I discuss types of chocolate, my favorite chocolate products and answer frequently asked questions.
Equipment
- 4 3.5 x 2.2-inch (9×5.5cm) ramekins
- Piping bag with a large round tip nozzle
Ingredients
- unsalted butter softened, for coating
- granulated/caster sugar for coating
for the beurre manié
- 50 g unsalted butter softened
- 55 g all-purpose/plain flour
- 1 g sea salt
for the soufflé base
- 270 g whole milk
- 50 g granulated/caster sugar
- 195 g chopped dark chocolate 70% cocoa solids
- 115 g egg yolks
for the meringue
- 180 g egg whites
- 3 g freshly squeezed lemon juice
- 70 g granulated/caster sugar
Instructions
- Preheat the oven to 320°F/160°C.
- Use a pastry brush to brush the insides of four 3.5 x 2.2-inch (9×5.5cm) ramekins with the softened unsalted butter, ensuring to stroke upward with the brush.
- Sprinkle a small amount of sugar in the ramekins and swirl the sugar around to coat the ramekins. Tap the ramekins to remove any excess sugar. Set aside.
- To make the beurre manié, in a medium bowl, combine the butter, flour, and salt. Use a spatula to beat until a thick, dry paste forms. Set aside.
- To make the soufflé base, in a medium saucepan on the stovetop over medium heat, combine the milk and sugar. Bring the mixture to a gentle simmer.
- Remove the saucepan from the heat and whisk in the beurre manié. Keep whisking until the beurre manié has broken down and been absorbed into the milk. About 30 seconds.
- Return the saucepan to the heat and whisk for 1-2 minutes until the mixture has thickened. When you lift the mixture with the whisk, it should be slightly elastic in consistency and not too runny.
- Remove the saucepan from the heat and whisk in the chopped dark chocolate until completely melted.
- Transfer the mixture to a large bowl and add the egg yolks. Beat with a spatula until the eggs have been completely combined. Set aside.
- To make the French meringue, in a medium bowl, combine the egg whites and lemon juice. Whisk with an electric hand whisk on a medium-low speed until frothy, then slowly add the sugar 1 tablespoon at a time.
- Increase the speed of the hand whisk to medium-high and whisk until the meringue has stiff peaks.
- Fold the meringue into the soufflé base in three stages, ensuring you scoop the bottom of the bowl and there are no streaks of meringue left.
- Transfer the mixture to a piping bag fitted with a large round tip nozzle.
- Use the piping bag to fill the ramekins with the mixture. Use an offset spatula to completely smooth the tops so the mixture is flush with the rims of the ramekins. Use your thumb to carefully create a very small lip around the inside edge of each ramekin. Clean the outsides of the ramekins of any of the mixture.
- Place the ramekins in the oven and bake for about 16 to 20 minutes. They should be well risen above the rim.
- Remove the ramekins from the oven and serve immediately.
I have a chocolate roll that my family absolutely loves. It is a recipe handed down from my mother. We make a delicious hot fudge sauce to put on top of this frozen chocolate roll. Thanks for sharing this recipe.
Although I have many chocolate faves, my favorite chocolate recipe is a Zoe recipe for individual chocolate lava cakes. I love these because I made them for Passover and they were so amazing, unlike most Passover recipes.
Been wanting to try making a soufflé recipe, so very excited to have this one to start with. Thank you!
Faith
Chocolate flourless cake with homemade whipped cream( your recipe) and topped with a mix of berries!
I am going to be brave enough to make this soufflé over the weekend- thank you!
Out of an old book by Pierre Hermé and Dorie Greenspan.
His chocolate mousse.. it’s the quintessential Valentines delight especially if served in vintage crystal .
I can’t wait to try this recipe . Thank you very much for sharing .
I love chocolate soufflé with creme anglaise !
A freshly baked chocolate- hazelnut croissant, preferably in a small French town! XO
Favorite. chocolate desert is Chocolate Molten cake….with vanilla ice cream!…
My mother-in-law’s recipe for Brownie Pudding Cake!
This looks delicious! Putting it on the “to make” list now. For my favorite chocolate dessert, it’s tough to top Jean-Georges’ molten chocolate cakes.
My favorite chocolate recipe is flourless chocolate cake with raspberries and whipped cream.
That looks amazing! My favorite chocolate recipe is brownies and now that has been elevated to the my absolute recipe after seeing your video on how you made it for your son and is roommates in college. Thank you for any awesome recipe. Put my name in for the free book, too, please.
chocolate and peanut butter mousse parfait! Heavenly.
I recently made an amazing chocolate pudding pie. So yummy And dairy free!
This looks amazing! My current favorite is chocolate cake ❤️
Chocolate cake with fudgy, thick frosting! I would have no problem eating the whole cake, and chancing going into a coma.
I’m going to make the chocolate soufflé on Valentines Day. I hope it’s fool proof for me! My favorite chocolate dessert is the Turtle Cake from Cafe Latte on Grand Ave, St Paul,MN. I have the recipe for this decadent chocolate, caramel and pecan layered deliciousness. I have loved this combination of flavors since childhood when we’d go to Bridgeman’s after every dance recital, or choir concert with my family. Turtle Sundae was always my order and my grandmother’s too. ♥️
I’m pretty basic with baking, but I do make a good chocolate chip cookie.
Oh how fun!!!! My fav is fudgey chocolate brownies with walnuts and of course ice cream!
Chocolate molten cake
Oh my gosh deliciosa , would love the book to have at home…
My favorite chocolate recipe is “Katherine Hepburn Brownies”. They are the perfect combination of chocolate fudge, rich and chewy. I could eat a whole batch in one sitting!
Chocolate silk pie! So fluffy. I will definitely need to try this because it also looks very fluffy. Thank you for sharing your recipe.
Can’t wait to try this suffle. My fav chocolate dessert is French Silk pie.
This looks amazing. My favorite chocolate dessert is a devils food cake with a slightly chocolate cream cheese frosting.
Chocolate raspberry brownies with a glossy chocolate ganache.
Favorite chocolate recipe: flourless chocolate cake.
a brown butter chocolate brownie with roasted pecans
My favorite chocolate recipe is dark chocolate budino topped with extra virgin olive oil and flaked sea salt! Swoon!!
Chocolate brownies with raisins…my favorite!
I am a beginner on soufflés. So I do not understand what the different parts of it mean!
Beurre manie? 180 g egg whites? Help me please! Want to give this a try!
Beurre manie is like a thickening agent. 180 g (grams) is a much more accurate measurement for baking.