Chocolate Souffle

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Chocolate Souffle Recipe |

Do you remember my Chocolate Ice Cream recipe that you need to patiently wait for 5 days to get the perfect result? That recipe required six egg yolks and I had to figure out how to use the leftover egg whites, and that’s how I came up with this amazingly delicious Chocolate Souffle.

Chocolate Souffle | Just One
It turned out that I actually needed additional two more egg whites for this recipe but my oh my… it was heavenly. From outside of the oven window while baking, I could see the souffle rose high up above the ramekins. It was a beautiful sight; the texture looked fluffy and airy. After I took out the perfect looking souffle from the oven, I was mesmerized by the beautify for several seconds, then it brought me back to reality. When realized that it started to deflate slowly. Oh no!!!!!!!!!!!!!!!

I quickly dusted powder sugar and ran to my “photo studio” (ahen, it’s just a part of my living room next to a big window), and started to take pictures. No, I wasn’t ready for a photo shoot. As I took pictures I immediately gathered some props (a spoon, fabrics etc). The result? Not too happy, because I don’t see my perfectly risen souffle! Anyway, it was probably the most difficult food photo that I’ve taken so far, even more time sensitive than ice cream shot, and I wasn’t prepared at all.

Chocolate Souffle | Just One

The story does have a happy ending. As the souffle beckon me to take a bite, I took a big spoonful of warm chocolatey souffle and it was so good. I actually forgot about the chaotic photo session until I started to write about them now. Maybe I’ll have to make it and take pictures again. This time, I will set up everything in advance and run to the “studio” as fast as I can! I hope you enjoy this Chocolate Souffle.

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Chocolate Souffle
Prep time
Cook time
Total time
Serves: 6 ramekins
  • Unsalted butter to coat the ramekins
  • Granulated sugar to coat the ramekins
  • 3 oz (85 g) bittersweet chocolate (next time I'll use really good chocolate)
  • ⅓ cup half-and-half (one part heavy cream and one part milk)
  • ½ cup unsweetened cocoa powder
  • ⅓ cup water
  • 8 large egg whites
  • ½ cup granulated sugar
  • Powdered sugar for dusting
You will also need:
  • 6 4-oz (1/2 cup) ramekins
  1. Preheat the oven to 375 °F (190 °C).
  2. With a pastry brush, coat the inside souffle ramekins with softened butter.
  3. Put some granulated sugar in the ramekin and cover the opening with your hand and circulate. Once sugar is attached to the ramekin, remove the excess to the next ramekin and continue this process until all ramekins are coated with sugar.
  4. Chop the chocolate into small pieces.
  5. Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan.
  6. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
  7. Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl.
  8. Add the cocoa powder and water, and mix until very hot. Remove from the heat and set aside.
  9. Place the egg whites in a stand mixer and whip on medium speed until foamy.
  10. Increase the mixer speed to medium-high and make a meringue. Add 1 Tbsp. sugar at a time and whip the whites till stiff but do not over whip the egg whites.
  11. Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture.
  12. Then fold (not mix) the chocolate mixture into the remaining meringue in a standing mixer bowl. Do not deflate the batter. It’s okay if you still see streaks of meringue in the batter.
  13. Use a large spoon to gently place the souffle mixture in the ramekins. Fill to about ¼ inch below the rim of the ramekin. Run your thumb around the rim to remove the excess butter and sugar. Place the ramekins in a baking pan (for easy transfer to and from oven).
  14. Bake at 375 °F (190 °C) until the souffle has risen to about 1½ half-inch over the rim and starts to brown on top, about 11-12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.
Barely adapted from Zen Can Cook.
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  1. I love your colourful ramekins. I haven’t posted a souffle on my blog yet; I’m too scared! I know you have to be so ready to take the photos the instant the souffle emerges from the oven. I think your souffles look amazing and I would happily eat one (or even two!) xx

  2. Mmm….delicious! I have never make souffle before and ssshhhhh…..don’t tell anyone… I have not tasted or eaten a souffle before! Shy to tell you now. I have to make this at my soonest I guess. Bet it must taste heavenly delicious!

  3. Looks perfect to me :) simple and rustic styling, beautiful. I think it actually enhances the simple charm of the souffle, drawing our attention to it rather than get distracted by the props. I am sure it tastes as good as it looks :) now i want to make some!

  4. Your photos are incredible, Nami! I know how impossible it is to get that quick shot of a poofed up souffle!!! If you can master a souffle (which you did!), you have achieved an excellent baker’s status….I knew you could do it, my friend…brava!!!!

  5. That’s how chaotic my photo shoots are when I have ice cream as the subject. I do prepare everything in advance and run outside a very quick photo shoot. I never tried making any souffle’ before and you just inspired me to re-think and perhaps give it a go too. Even if it’s deflated, I love how it looks like Nami! Good job!

  6. Nami… you are too hard on yourself. I wish I could get all my pictures to be this bright and visually appealing. Maybe I need to move into my living room to upscale my “photo studio” too. Right now I take my photos in my kitchen by the doors to my deck and I keep getting dinged by the food sites for under exposed pictures. I can adjust the light via picmonkey… but my edited photos get rejected too. Urgh! You have a wonderful eye for photography…. these pictures (rushed or not) prove just that. :) They look puffy and delicious too!

  7. I dont think you should have told the rushing story because your souffle looks wonderful and you’ve done a great job with the photo ….. some of mined dont look that good and I haven’t even rushed!

  8. That top shot is beautiful Nami and no one could tell it was taken in haste. It looks gorgeous and delicious. Have a great time on your field trip and looking forward to the pictures.

  9. Kimmi

    Amazing! I can imagine the panic that sets in when the souffles start to lose their rise, but the pictures still look beautiful, and the souffles delicious. =) This seems like a really good way to use the eggs that have been sitting in my refrigerator for quite some time… =) Great tip on coating the ramekins with sugar — thanks a lot for this post!

    Hope your family enjoys the outdoor excursion!

  10. Nami, making souffle is like watching a horror movie for me, although I like it but after placing it in the oven the scare starts.. LOL! Your souffle looks delicious :)

  11. gloria

    Dear nami I love your chocolate souflée look perfect!!! I will make this, I bookmarked, Im sure this is better that others I made:)

  12. Beautiful, gorgeous photos and what a delightful recipe. No need to worry, Nami ~ everything in this chocolate souffle looks wonderful. You did a fantastic job. Thanks for sharing. I must try this. Enjoy your trip to the Japanese rice mill. I’m sure you’ll have awesome stories to tell us :-)

  13. I know sometimes its hard to photograph what you exactly want to show. It happens with my buns. I wanted to show the shine on them but the light in my rooms didn’t let me then I had to wait for next day to photograph as soon as I come home in the evening. I got a perfect shot. But nothing compares to yours. That chocolate souffle rose beautifully and you took a nice shot.

  14. And you say you’re not a baker? I’ve been afraid to try souffle for years. I keep thinking that even if it does turn out right I wouldn’t be able to capture it in a photo to share with everyone. You did a great job–both baking it and being quick enough to take a couple of shots! Congrats, Nami. You’ve just given me the courage to try it for myself. :)

  15. Nami I think the souffle look perfect! I have never made it before but have so wanted to. Yours has my mouth watering. It’s funny how a “bad” photo session can be quickly forgotten with the sweet reward:) Have a great trip!

  16. Hi Nami!

    Good thing that I am just writing Chocolate Soufflé than saying it – “sigh.” It looks very tempting, Nami. Would be very nice to have on a lazy weekend morning. Have fun on your rice field trip and I can’t wait to see your post on it. Btw, congratulations on being featured on Elizabeth Street site. Very proud of you, my friend. Take care!


  17. Linda @ My Foodgasm Journal

    This is so awesome! I’ve been dying to make souffle and been looking for a recipe. And here you are, with a stunning recipe. I just can’t wait to give it a try. Lovely pictures!

  18. Rebecca Rowelsky

    Hi Nami I am one of your avid followers…I am just reading your Chocolate Souffle experience and found it very amusing…I once read a tip about souffle and they said that you should just leave it in the oven until it gets cool so that it doesn’t flap on you…don’t worry though your chocolate souffle still looks good…yum!!! can’t wait to make it in my kitchen…Thanks!

    • Hi Rebecca! Thank you so much for following my blog! And thank you for such a great advice on keeping the souffle in the oven. I was afraid of leaving it inside, but maybe next time I just put the oven door open and leave it there. My first instinct was to take it out and take pictures right away before it sinks, but I guess the sudden temperature decrease might drop the souffle top down… Next time I can take the time and relax… no more panic! Thank you so much for your advice!

  19. Love this recipe Nami. Last time I made souffle, it wasn’t perfect. I am going to try your recipe this weekend. it’s my husband’s birthday and I don’t want to make anything huge. Will send a pic if it turns out well.

  20. It looks perfect to me, rising tall. The pressure test (souffle making) in Masterchef always sounds so intimidating yet here, you make it seems like a breeze.

  21. Great looking dish! Souffles are easy and fun to make, and they look so spectacular when they rise. But you’re right – they deflate quickly, so once they’re out of the oven they’re ready to eat (or photograph). I actually set out all photography props, etc before I start making a dish just so I’m not rushed when the food is ready. Less stress that way! Anyway, your photos are good. And the souffle looks stupendous.

  22. oh my gosh Nami!! Look at this beautiful chocolate souffle! haha.. Don’t ever say you can’t bake because this is absolutely gorgeous! Souffles are so hard to perfect too! Would really love to try this!!

  23. What do you mean this started to deflate before you could get a picture? It looks perfect! In fact, when I first saw the photo I thought how prepared you were to grab such a great shot right out of the oven. It so pretty and I can smell it right out of the oven! Have a great trip to the rice mill!

  24. Nami, your chocolate soufflé looks like a perfectly decadent desssert. I would love to have tasted one of them! And the pictures are wonderful even if the photo session felt a bit “hectic”.
    Have a wonderful trip to the rice field and mill and take loads of pictures so we can enjoy them later when you post them, can´t wait to hear about your trip! Safe travels!

  25. Nami, you are not only an excellent baker, but also a very brave one! I still haven’t tried making a soufflé because I’m afraid it will be a failure. Yours looks simply perfect. Congratulations! Have fun in the rice mill! I’m looking forward to reading about your trip.

  26. Snap Nami! I just made Rum’n’Raisin ice cream and have exactly 5 egg yolks sitting in the fridge. This might be our datenight dessert tomorrow night as Mr loves both souffles and chocolate! Perfect. PS 5 days for ice cream my sound excessive, but if it’s worth the wait, it’s worth the wait!

  27. Oh the souffle looks fabulous. Yeah it is impossible to take the perfect pic..unless the oven is right next to the photo staging and everything is prepared. Its the taste that counts, this seems to be a success. Have fun on the rice filed trip :-)

  28. This looks gorgeous! They might have deflated a little but they still look beautiful to me. Plus, I’m sure they tasted fantastic. You did a great job photographing them. :) Don’t be too harsh to yourself. Plus, you have the perfect excuse to make them again. hehehe…

  29. Wooow, they’re all so perfect Nami! I’ve never tried soufflés before… I’m really scared because it’s always said they’re so hard and just sink almost immediately, ruining the effect. Looks like you pulled it off really well – I bet everyone was so happy!

  30. Nami, chocolate soufflé is one of my favorite desserts. I always order it when I go to French restaurant. At home I made my soufflé with vanilla sauce. Yours looks very good! Waiting for your pictures from the trip!

  31. Boy howdy do I remember that ice cream! And this is what you come up with to use up the rest of the egg whites? Girl, I love your brain. And despite the frantic photo shoot, I assure you…these puppies look FABULOUS! Want to eat :)

    Have an amazing time at the mill! Looking forward to the pictures!

  32. Tina

    Very luscious looking! Can you tell me what size ramekins these were? I can’t adjust baking times for the ramekins I have without knowing what you had. Thanks!

  33. Cristina

    Wow, Nami! Beautifully done, these chocolate souffles. I think your food photo of these chocolate decadences turned out fantastic! :)

  34. Oh Nami, even if you say the photos didn’t turn out, it’s sure making me salivate! I love souffles, especially rich chocolatey ones, like this! Will definitely try your recipe, just hope Yuye’s portable oven can handle it!

  35. I am so impressed…look at you baking the perfect souffle!! Lucky your “photo studio” is so close to the kitchen! :) I sure missed a lot here, you now do bento posts? I’ll check them all out. My weekday bentos get a little boring and besides I make them in the pre-dawn darkness and they don’t photograph well in the dark. Not many of them make it to my bento blog. Looking forward to hear all about your visit to the rice fields

  36. Hahaha! U’re so adorable, Nami. Your post makes me laugh. to make, this is perfect enough. I don’t mind eating them all. I haven’t seen u at my blog lately, hope I didn’t bore u with my beauty & product reviews. I must admit I hardly have time to cook these days due to overwhelming events since I’m a lifestyle blogger. I do hope u’ll find something interesting in my blog cause I hate to lose u.

    Well, here’s my latest food post on Japanese cuisine which I hope to lure you back. Hahaha! DBS Indulge Presents Underground Supper Club At Mikuni, Fairmont

  37. Nami, you have truly joined the ranks of bakers! It’s not just any baker who can pull off a souffle. I had to smile at your story of being unprepared for the souffle falling and then a rush photo shoot, but the photos are gorgeous! Have you heard the myths of how you have to be quiet while a souffle is baking or it will fall? Or not to jump around the oven? Both not true, though you might not want to test the jumping one too much. 😉 The souffle falling when it cools is natural and they’re meant to be served right away.

  38. Nami, you’re such a perfectionist with the photos here and you’ve done an amazing job. No wonder you want to make these again – they look wonderful. With a good, full-flavoured dark chocolate it’s heaven! It’s ages since I’ve made soufflé, simply coz I’m addicted to using whites for macarons. High time this changed!

  39. I know that feeling of having to quickly photograph something tricky like your chocolate soufflés, well- I can tell you that they look just perfect! There is nothing like a spoonful of warm chocolate soufflé, may be the best bite of chocolate possible;-)

  40. I think your pictures turned out great. I wouldn’t even have known of your photography adventure if you haven’t mentioned it. Now I have to go find some eggs…

  41. Souffle is on my kitchen bucket list, I look forward to making it soon! Your recipe sounds wonderful, and your souffle looks perfect! Sorry I haven’t stop by in awhile, hope you are well! Hugs, Terra

  42. Nami, dear! Your chocolate souffles are simply gorgeous!
    You have told me once or twice that you do not bake often…Well, you should do it more and more because you do perfectly well. These souffles are the live proof of it…
    So bake more!!!! xx

    • Hi Jake! Yes, 4 (6 oz, 3 inch diameter) ramekins but still have some leftover so I made 4 mini ramekins (as I didn’t have any more 6 oz ramekins that time). You might be able to make 6. :)

    • Hi Ivy! Half and Half is an American product which has one part heavy cream and one part milk. Basically half and half. So, you can use equal amount of milk and cream for the portion. :)