← Back to Search Results
Chocolate Soufflé

Photo by: Steve Pool
Comments: 0


There is nothing that says celebration like a chocolate soufflé. Not only does a towering soufflé, fresh out of the oven, look sensational, but it is also one terrific low-fat dessert. Plus, this particular recipe is perfect for entertaining as the batter can be made up to one day in advance, held in the refrigerator, and baked while you enjoy your meal.

Soufflés can also be made and baked in buttered and sugared individual soufflé molds. This is best done by piping the soufflé batter into the molds with a pastry bag fitted with a 1-inch plain tip. Fill as directed in the recipe and bake for 6 to 8 minutes.

Yield: Serves 6 to 8


  • Approximately 1 tablespoon softened unsalted butter
  • ¾ cup granulated sugar
  • 8 large egg whites, at room temperature
  • 3 ½ ounces bittersweet (preferably 75%) chocolate, melted
  • 2 tablespoons confectioners’ sugar
  • Whipped cream, optional


Preheat the oven to 375°F.

Lightly coat the interior of a 1 ½-quart soufflé mold with the butter. Place ¼ cup of the granulated sugar in the mold and begin turning the mold back and forth so that the entire interior is generously coated with sugar. Turn upside down to allow any excess sugar to fall out. Set aside.

Combine the egg whites with the remaining ½ cup granulated sugar in the bowl of a standing electric mixer, whisking to combine.

Fill a 1-quart saucepan halfway with water and place it over high heat. Bring to a boil. Place the bowl over the boiling water without allowing the bottom of the bowl to directly touch the water. Using a wire whisk, beat for about 3 minutes, or until quite warm.

Remove from the heat and place the bowl in the stand mixer fitted with the whip attachment. Beat on medium, just until frothy. Increase the speed to medium-high and beat until stiff but not dry peaks form.

Remove the bowl from the mixer and, using a rubber spatula, fold the melted chocolate into the meringue, taking care not to overmix, but also taking care that the egg whites are completely incorporated into the chocolate.

Carefully scrape the soufflé batter into the prepared mold. It should come to about 1 inch below the top. Place in the middle of the oven, making sure that it has room to rise without hitting a top rack. Bake for about 20 minutes, or until the soufflé has risen about one and a half times its height and the top is lightly colored.

Remove from the oven. Place the confectioners’ sugar in a fine-mesh sieve and, tapping on the sides of the sieve, dust the top of the soufflé with the sugar. Serve immediately with a bit of whipped cream, if desired.

© 2008 MrChocolate.com LLC

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8, and does not include optional whipped cream.

168kcal (8%)
57mg (2%)
5g (8%)
3g (16%)
4mg (1%)
12mcg RAE (0%)
0mg (0%)
7mg (1%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?