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.
My favorite chocolate recipe is one a friend gave me called Kathryn Hepburn’s Famous Brownies that she Made for Spence. Baked them in a heart shape pan and mailed them to my then boyfriend 5 states away in 1982. A few weeks later we were engaged! (But looking forward to trying this one!)
I cannot go with one favorite. I love french silk pie and chocolate mousse. I am going to try this chocolate souffle recipe. Thanks for sharing.
My favorite chocolate dessert is a really good chocolate mousse! This chocolate soufflé recipe is very appealing to me. I love making these kinds of desserts!
I just made soufflés with peanut butter in the middle two days ago. It must be that time of year! I look forward to trying this version. My favorite chocolate dessert is a classic cake.
Our favorite chocolate recipe is the Hot Chocolate Cake recipe with those homemade marshmallows I’ve actually made it twice in the past 2 weeks … one for a friends birthday, and then again for my kids/grandkids! Can’t wait to try this chocolate soufflé, next week when we have company in town. YUM!
Chocolate souffle is my absolute favorite dessert. Unfortunately, it is challenging to serve right after dinner. I look forward to making this for my valentine of 24 years!
Favorite chocolate??? Any chocolate. I especially love deep, dark, intense chocolate truffles. Easy to make and melt in the mouth.
It’s a tie: I do love a chocolate souffle and a giant bowl of chocolate mousse served family (Paris bistro) style!
Favorite chocolate recipe is Alice Medrich’s Chocolate Ruffle Cake. Takes all day, worth every minute.
Next is German Chocolate Cake –buttermilk and sweet chocolate–heaven!
Love all the recipes in Cocolat, her Sarah Bernhardrts are my fav.
A classic brownie is my favorite chocolate dessert.
Chocolate mousse is my all time favorite chocolate dessert, not that I would turn down any other offerings! Also just a pure chocolate brownie, the fudgy kind. My mom used to make a version with a can of Hershey’s that I loved, it has this chocolate glaze type topping that ends of kind of crunchy as it sets.
My favorite is Chocolate mousse and souffle. I was planning to do Coeur ala Creme with strawberries, for Valentine’s Day dinner, but I think I have changed my mind and will try this Chocolate Souffle, that is tempting me. Thanks for sharing this recipe.
My favorite that I’ve made so far is a chocolate lava cake for valentine’s day. I had a baking blog and it was something I’d never tried. So easy and so good. Thanks for this giveaway and for all the great recipes and content!
My very favorite would be Lindsey Shere’s Rich Chocolate Cake from Chez Panisse desserts. It is simple and perfect in every way chocolate. I have been making it for almost 20 years and everytime I make it confirms how wonderfully chocolate it is.
My second is my sister-in-law’s chocolate crackle toasted pecan ice cream topping. It forms a crunchy coating when poured over ice cream and is so simple and yet sublimely chocolate!
My favorite chocolate recipe is my chocolate truffles. Everyone loves them and I’ve given hundreds of them away to friends and family. Rather than rolling them in cocoa powder, I dip them into melted chocolate. After they are decorated with luster dust (pink for raspberry, gold for Amaretto, etc.) and refrigerated, there’s a divine contrast between the creamy center and a slightly crunchy covering.
Chocolate and peanut butter is the perfect combination, so I’m going to say my favorite is a chocolate peanut butter pie.
I love a good brownie…the middle piece after they have come out of the oven, rich, dark and chocolate!! The ooey gooey goodness of this chocolate treat cannot be beat, in my estimation! Oh, my goodness! Now I have to go and bake a batch of brownies!!
Hello. I can’t wait to try this recipe. I first fell in love with Souffle’s that were offered at a wonderful restaurant called Buena Vista in Woodside, CA. You would need to place an order ahead with your inner reservation to enjoy it. I’ve always been intimidated to try making one and I am now encouraged. Thank you!
One of my very favorite recipes is a Giandua Chocolate Torte. Many steps, but soooo worth it!
Matt’s Chocolate Chunk Brownies, fabulous!!!! I’m definitely going try this chocolate souffle, as well as Zoe’s Burnt Sugar souffle which sounds like heaven!! I’ve never made a souffle, but you make it seem deliciously possible!!!
My favorite is a classic chocolate cake with a whipped chocolate ganache frosting! YUM!
I’m so excited to try this souffle! I’ve always been too intimidated. I’m a big chocolate lover, but I am a sucker for a classic chocolate cake.
I’ve been looking for a good souffle recipe! This looks like it might be the one…can’t wait to try it out!
My family went to the California Grill atop the Contemporary Hotel in Disney World years ago. Our meal ended with a Chocolate Soufflé with Peanut Butter Custard Sauce which was a HUGE hit then and has remained a family favorite since. Chef Clifford Pleau shared his recipe and it is always loved by adults and kids! It’s a little magic with the soufflés served at the table and a lot of fun with the playful use of peanut butter sauce poured over!
Pot de crème is my favorite! It is simple and delicious and has such a deep chocolate-y flavor.
Chocolate Mousse cake. Divine