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.
Ina’s milk chocolate ice cream with Oreo pieces. Life-changing.
My all-time favorite is Maida Heatter’s Frozen Chocolate Mousse from her book of Great Chocolate Desserts.
Made the recipe this morning and it came out beautiful. I’m definitely saving this one! Thank you for sharing, love Matt
I’m going to include two faves, because I’m not sure if the first would count as a chocolate dessert, but I looove a good chocolate chip cooking. Currently, I’m loving Claire Saffitz’s chocolate chip cookie recipe from Dessert Person. My favorite fully chocolate dessert is chocolate ice cream. David Lebovitz has a fabulous recipe that I enjoy making 🙂
Flourless chocolate brownie tart with raspberry sauce and homemade whipped cream is my favorite go-to chocolate dessert.
I was married in 1973 and received the Good Housekeeping Cookbook as a gift. And I’ve been making the Chocolate Mousse recipe on page 492 ever since. Not only is it delicious and simple, it only requires chocolate chips, eggs, and vanilla to make. I always have these ingredients on hand so I can always rely on it. It is also easy to size up or down as needed.
Dorie’s Whopper cookies!
Exquisite!!!❤️
Flourless Chocolate Cake is a favorite. I use Whole Foods recipe
Double chocolate almond biscotti… I make it every Christmas and Valentine’s Day!
Excited for the giveaway! My fav chocolate recipe is the “I want chocolate cake” smitten kitchen classic.
I’m a chocoholic so this is like saying which is your favorite child. I love whatever chocolate I’m eating. My nephew is a pastry chef and last Christmas he brought chocolate creme brûlées to our gathering and it was divine!!
Mousse au Chocolat hands down. my first one was a Paul Bocuse recipe and heavenly.
I like the flourless chocolate lava cake from Cook’s Illustrated/America’s Test Kitchen. I’ve been making it for…um, quite a few years now!!
I love the chocolate cakes from a black owned bakery cook book;
Chocolate Meringue Angel Pie is the best!
My favorite chocolate dessert is a chocolate ginger cookie. So dense and simple!
A chocolate ganache tart is hard to beat, but a simple double chocolate cookie is also a fave! Can’ wait to try the souffle!
Chocolate ganache cake with chocolate mousse filling!
French Silk Pie with my homemade crust! Yummy!
One of my favorites is a dairy free, gluten free ‘Mock’ chestnut torte which I always make for holidays. It involves a cooked and well mashed sweet potato and tastes like the best decadent creamy chocolate torte. Usually frosted with a rich chocolate ganache. Always a hit.
Can’t wait to try this souffle though. I love souffles but rarely get to have, let alone make them!
Probably a most favorite chocolate dessert would be Rose Levy Berenbaum’s Placido Domingo cake, as it was one of the first exotically delicious dessert years ago when I first bumped up my baking game. Thanks for the chance to add Matt’s chocolate soufflé’ to my repertoire!
I’m a chocoholic. My favorite chocolate recipe has to be from my mom. She had two recipes from the Hershey cocoa box. One was for their fudge and the other was for chocolate cake. I still use these two recipes today.