Chocolate Soufflé


So in my Introduction to Foods and Food Science lab today, we focused on eggs and how they are used as a main ingredient (omelet), a component ingredient (poached), mechanical leavener (soufflé), emulsifier (mayonnaise) and a thickener (custard). I was dying to try the soufflé because frankly I felt like that was a pretty challenging dish. But actually it’s not. I realize that a lot of people over exaggerate the difficulty of the soufflé and I just wanted to tell you that as long as you whip your egg whites to the proper consistency you should be fine. So if you’re a home baker who’s a bit intimidated by the soufflé, I dare you to leave that fear in your baking cupboard and make the soufflé 🙂

Let’s get started!

This recipe makes about 4 small soufflés or 2 slightly bigger soufflés. It depends on the size of your ramekins.


-3 eggs, separated
-2 oz bittersweet chocolate (or semisweet or milk)
-1/3 cup plus 4 tsp of granulated sugar
-1 tbsp butter
-pinch of salt
-1/4 tsp cream of tartar


  1. Preheat the oven to 350 C. Butter your ramekins and coat it with a teaspoon of sugar. You should have one teaspoon of sugar for each ramekin.
  2. Separate the egg yolks and the egg whites. Mix the egg yolks with all but 1 tablespoon of the sugar until it is light and thick. When you lift the whisk, the egg yolk mixture should fall in ribbons. Melt the chocolate in 10 second increments (or over a double boiler if you desire). Make sure not to burn your chocolate! Stir in the chocolate with your egg yolks and set it aside.
  3. Add the cream of tartar and the salt to your egg whites and, using a clean whisk, whisk your egg whites until soft peaks form (the egg whites should create a peak, but the tip should bow down a bit when you lift the whisk). It should take about 3 or 4 minutes. Then add the sugar, a little bit at a time, and beat until the egg whites become stiff and glossy (another couple of minutes). A stiff peak should not bow down when the whisk is lifted.
  4. Gently fold in a little bit of the egg whites into the egg yolk/chocolate mixture. You want to fold it so that you don’t break all the air bubbles you incorporated into the egg whites. Once it looks combined, add in some more egg whites and continue to fold the two mixtures together. Once all the egg whites are incorporated into the egg yolk, carefully pour it in the prepared ramekins. Since the soufflé will rise, I advise you to fill the ramekin about 3/4 way up.
  5. Bake in the oven for 10 to 20 minutes, the center of the soufflé should not be set when you take it out of the oven.

Now because the soufflé will deflate, it is imperative that you eat it immediately after you take it out of the oven. I ate it plain, but I’m sure you could add some powdered sugar on top and some fresh fruits 🙂 That wasn’t too complicated was it? And hand whisking really shouldn’t take more than 10 minutes (otherwise you will break the egg whites and have to start over).

Hugs and puppies!



2 thoughts on “Chocolate Soufflé

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