How-To & Diy

How to Make Chocolate Soufflé + 3 Tips for Soufflé Success

February  7, 2014

Every other Friday, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.

Today: Don't be scared of chocolate soufflé! Yossy has a classic recipe, plus three essential tips for success, to help you tackle the iconic Valentine's Day dessert.

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If the word soufflé has you quaking in your boots, you can now rest easy -- with a few pointers, even the most nervous cook can pull off this decadent dessert.

At its very simplest, chocolate soufflé is made from a base of melted chocolate and egg yolks lightened with meringue and baked until tall and impressive. So basically, if you can melt chocolate and whip egg whites, you can make a soufflé. 

Here are a few tips for success:

First, make sure all of your ingredients are room temperature, especially the eggs. Room temperature egg whites will whip up tall and strong and will provide structure for the soufflé.

Second, don’t peek in the oven while the soufflés are baking! Opening the oven will cause a draft that could make the soufflés fall, and fallen soufflés are sad.

Lastly, serve the soufflés immediately after they come out of the oven. The most important thing to know about soufflé is that it will wait for no one. When it comes out of the oven, it's time to serve, so be ready to go. For extra richness, use a spoon to make a little pocket in the center of the soufflé and fill it with chocolate sauce and a scoop of vanilla ice cream. 

Chocolate Soufflés on Food52

Chocolate Soufflé

1/3 cup sugar, plus more to coat the soufflé dishes
6 ounces semisweet chocolate
Pinch salt
1 tablespoon instant coffee or espresso granules
1 tablespoon vanilla extract
3 large egg yolks
6 large egg whites

Powdered sugar, chocolate sauce, and whipped cream or vanilla ice cream, for serving

Preheat oven to 375º F.

Generously butter six 8-ounce ramekins and sprinkle them with sugar. Place the dishes on a baking sheet.

Chop the chocolate and melt it in a double boiler set over a pan of simmering water. When the chocolate is melted, whisk in the egg yolks, instant coffee, vanilla, and salt.

While the chocolate is melting, whip the egg whites in a stand mixer until foamy. 

With the mixer running, slowly stream in the sugar and beat until stiff peaks form. Stir 1/3 of the egg whites into the chocolate mixture to lighten. Then gently fold in the rest of the egg whites -- a few streaks are okay.

Neatly divide the mixture between the prepared ramekins. If any soufflé batter gets on the rims of the dishes, wipe it away with your finger.

Bake until the tops are set and beginning to brown, but the centers jiggle slightly, 15 to 20 minutes. Resist the urge to open the oven!

Dust your soufflés with powdered sugar and serve immediately with chocolate sauce and vanilla ice cream or whipped cream.

See the full recipe (and save and print it) here. 

Photos by Yossy Arefi

See what other Food52 readers are saying.

  • Sarah
  • Alicia
  • Yossy Arefi
    Yossy Arefi
  • Ivonne Guevara
    Ivonne Guevara
  • healthierkitchen
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &


Sarah May 31, 2014
Looks fab! quick question: does this mean one third of a cup of sugar or one to three? It just seems like very little sugar for meringues... :)
Alicia February 16, 2014
Looks like a great recipe that I'll make tonight. But I have the same question as AntoniaJames. In the past, I've made the souffles and put them in the fridge until I was ready to cook ... usually timing it when I pour a second glass of wine during dinner ... so that's what I will try tonight!
Yossy A. February 7, 2014
Hello all, if you'd like to make your soufflés ahead of time make sure to beat the egg whites with 1/8 teaspoon of cream of tartar which will act as a stabilizer. Make the soufflé batter as directed then cover the ramekins with plastic wrap and refrigerate for up to 4 hours before baking. You may notice that they don't rise quite as high, but they should still be great.
Ivonne G. February 7, 2014
Thanks A.J. same question, Please!
healthierkitchen February 7, 2014
Good question AJ! I'm also wondering about best chocolate sauce recipe! Also, if I halve the recipe, do I need to adjust anything?
AntoniaJames February 7, 2014
How does one coordinate the timing to serve these at a dinner party? Can the batter be put in the ramekins beforehand so one could pop them in the oven toward the end of the meal? And if so, how far in advance? Thank you. ;o)
drbabs February 7, 2014
Thanks, AJ, I was going to ask the same question.