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.
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.
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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- Unsalted butter (to coat the ramekins)
- sugar (to coat the ramekins)
- 3 oz bittersweet chocolate (3 oz = 85 g) (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 sugar
- confectioners’ sugar/powder sugar (for dusting)
Gather all the ingredients. Preheat the oven to 375 °F (190 °C).
- With a pastry brush, coat the inside souffle ramekins with softened butter.
- 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.
- Chop the chocolate into small pieces.
- 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.
- Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
- Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl.
- Add the cocoa powder and water, and mix until very hot. Remove from the heat and set aside.
- Place the egg whites in a stand mixer and whip on medium speed until foamy.
- 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.
- Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture.
- 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.
- Use a large spoon to gently place the souffle mixture in the ramekins. Fill to about 1/4 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).
- Bake at 375 °F (190 °C) until the souffle has risen to about 1 1/2 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.
Equipment you will need:
- 6 4-oz (½ cup) ramekins
Barely adapted from Zen Can Cook
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8 egg whites?! Amazing. I can’t wait to make this for Jason for our anniversary. He is going to be thrilled!
Your souffle looks picture perfect, Nami! Can’t wait to see pictures of your trip to the rice field :).
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
Oh, it still look perfect for me..enjoy your trip and looking forward to see your photos since i have not been to rice mill before..
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!
Woah! That’s a whole lot of egg whites! It rose beautifully, Nami. Looks amazing. Hope you have a fun weekend with your family. 🙂
Amazing souffle Nami! It sure is very easy to make.. I tried making it once but mine didn’t turn out as pretty as yours 😉
Nami, great to see you baking! This is such a decadent souffle and looks decadent. Have a good trip, looking forward reading about it 🙂
The photos are stunning even if you were not prepared! Soufflé is indeed heavenly. Thanks for the detailed pictorial.
Still looks amazing as usual! It must have been so tricky to get a good shot of a deflating soufflé but you’ve done such a great job.
looks great!
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!
wow! you attempted souffle! it’s gorgeous ^^ and so are the pictures ^^ you make this seem so easy.. i just might try it one day ^^
You bake like a pro, Nami…good to see baked goodies here. And the picture with just a spoon and plate is lovely.
What a perfect rise my friend 😀
Looks delish!
Cheers
Choc Chip Uru
The soufflee looks gorgeous Nami! Have a wonderful time with your family and I am looking forward to your photos!
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!!!!
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!
Well this is gorgeous! Nothing like a beautiful picture of chocolate in the morning to get me going 😉
I came in with a picture of really pretty soufflé in my mind and as usual your photos lived up to it! Beautiful 🙂
Great work on the souffle! They look nice and tall, I can almost taste it (not!) 🙂
Nami your soufflés look perfect. You’re a wonderful baker, and you said you couldn’t bake! Looks like you’re a master at it.
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!
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!
Looks delightful! So fluffy and light yet rich and decadent. Beautiful use of egg whites, for certain!
These look creamy and fluffy. And, I love your colored ramekins!
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.
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!
Oh Nami you did so well! Brava! Love chocolate souffle and yours look wonderful and very tasty! Pinning!!!!
delicious! not bad for leftover ingredients 🙂
Yum! Not bad for leftover ingredients 🙂
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 🙂
They look perfect Nami! I don’t think you have to worry anymore about not being able to bake. These are gorgeous. Great job.
Nazneen
Dear nami I love your chocolate souflée look perfect!!! I will make this, I bookmarked, Im sure this is better that others I made:)
What a beautiful recipe!! Looks like we both have chocolate on the brain!
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 🙂
Love chocolate souffle, these look delicious and so appetizing! The step by step photos look great 🙂
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.
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. 🙂
One more thing, I liked your colored ramekins, the strawberry ice cream in them before looked beautiful.
I have never made a souffle before! This looks sooo tasty. Thank you for the step by step photos. Pinned and tweeted!
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!
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!
Ray
Nami, you can bake! This looks so incredible!!
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!
本格的！最近ダイエットの為に、スイートは避けてるのだけど、これを見ると作りたくなるくらい美味しそう！
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!
Oh heavens!!!! That looks so delicious. I love making souffle, and I want to make some right away. Those ramekins looks beautiful!
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.
Stunning photo, Nami! I wish I had your souffle to indulge in right now…so light and delicious.
Have fun on your trip to the rice field!
Your souffle looks beautiful! I recently bought some ramekins but haven’t yet worked up the courage to make a souffle yet… but now there’s no excuse!
brilliant post Nami! loved it, loved the souffle, just perfect. I so got the joy of it!!
Chocolate souffle! I’ve made souffle only once in my lifetime and it was a cheese souffle. I think that a chocolate one would work for a breakfast as well 🙂
And you considered this lovely puffy souffle a failure? I’m amazed cause it looks like a total success. 🙂
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.
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.
It’s true — a souffle waits for no one and no camera. LOL
You got the shot, though. So next time, just enjoy the souffle straight away. Mmmm!
Oh boy, that’s one mean and delicious looking souffle!
Have a fun filled field trip with your family, Nami 🙂
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!!
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!
OMG. This looks quite amazing! I loveee seeing baked goods on your blog! 😀
I hope you`ll have lots of fun on your trip!
Oh Nami I could devour one of these right now!
It’s because the souffle will never wait for us, we to wait for the souffle. It’s wonderful when we see it growing up, but as soon as it’s out of the oven you have to run.
Looks delicious …. I think my daughter likes this.
A nice alternative to the classic Italian desserts.
Thank you.
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!
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.
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!
I think your soufflé looks fantastic. You should have never said that it started out higher. This one looks like it came from a gourmet restaurant!
Nami, this looks just perfect – can’t wait to give it a try!
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 🙂
that is going to be tough… i have to pass the recipe to my friends instead.
You are braver than me! I have not attempted a soufflé yet! And it seriously looks perfectly delicious!
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…
I could just dive into that souffle. It looks amazing and the picture looks great too!
Marvelous! Those soufflés look exquisite and are so beautiful as well as tempting.
Cheers,
Rosa
The souffle is perfect! How I wished mine rose as nicely as yours as mine was a complete flop when i made it years ago. Think i must have overbeaten the eggs! 😛
oh my gosh your souffle looks fabulous! awesome job!
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!
This is my type of dessert. Well, you know, I love anything chocolate but this simply calls my name.
I could not stop but smiling imagining you rushing around to take the photos before the souffle completely collapse 🙂
I think it looks yummy – not deflated at all. Plus it’s even better since I can tell myself it’s healthy since it’s egg whites and bittersweet chocolate 🙂
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!
P.S. Thank you for your warm comments, dear Nami!
This is definitely a healthier choice to use egg whites than egg yolks. Love to make this souffle for everyone at home.
Thanks for sharing, Nami 🙂
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!
Those are the perfect souffles!!!
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!
My white ramekins are 6 oz. (about 3 inch diameter). Thanks for asking – I’ll update my recipe. 🙂
I have a lot of egg whites leftovers, so I’m definitely gonna try this soufflè!
PS: IMHO it’s perfect!
Looks absolutely delicious! I would so love to try some. I am sure it tastes great.
Wow, Nami! Beautifully done, these chocolate souffles. I think your food photo of these chocolate decadences turned out fantastic! 🙂
Nami, this is such a gorgeous shot of your souffle! I can’t imagine you not being satisfied with the shot! Hehe, the “fresh” souffle out of the oven might have been so much higher, right? Love this! Hope you have a good weekend!
Oh my… Chocolate Souffle… What an incredible treat! And your pictures look absolutely amazing as usual despite the stressful photo sessions.
Your souffle looks perfect, Nami! Souffle’s always intimidate me!
Deflated or not, it still looks wonderful! Amazing you can still get such good photos!
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!
Looks really good! I love soufflé and haven’t baked it for ages!
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
What a PERFECT Souffle! I just wish I could dive into one right now. Happy Saturday!!!
There’s nothing quite like a warm souffle just out of the oven, but you’re right they deflate on us quickly don’t they!
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
This was my hardest as well but I managed to make it on time and here is the result http://angsarap.net/2012/03/20/chocolate-souffle/
I think I have to practice ice creams next, I read some article that it was hard as well as it is melting, how was your experience there? any tips?
Dear Nami,
I think the fear of a souffle not rising is something that makes me nervous. Your choc souffle looks delicious despite what you say about it deflating.
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.
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!
This looks great! I also had in mind to make a Chocolate Soufflé and post it on my blog but keep postponing the moment, probably one of the reasons is the photo session:), as you have to be very quickly. Your’s looks very good.
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;-)
The photos are stunning. I mean absolutely stunning. I bet it tasted out of this world.
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…
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
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
yay! seems the site is back up.
Just wanted to let you know I included the recipe in my 100 chocolate recipes round-up
DELISH!!! Thanks for the recipe. I had leftover egg whites and this was a perfect opportunity to use them.
Hi Liebelle! I hope you enjoy(ed) this dish! 🙂
How many soufflés does this recipe make?
Oh wait, never mind. I see it makes 4 ramekins.
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, what are the substitute of half and half cream?
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. 🙂
Hello!
I just made this soufflé and it tastes amazing! Thank you so much!
I was just wondering what I can do to make my soufflés turn out better the next time around. They rose, but the had cracked tops. What could I do to make the tops come out smoother?
Thanks so much!
Hi Hannah! I’m so glad to hear that! Maybe the meringue is over-beaten. Try a little less next time. Hope it will work out! 🙂
Hello,
I just tried to make this souffle and it was severely under cooked. I followed the instructions 100% and it didn’t turn out. How long am I supposed to keep it in the oven? The written instructions say 11-12 minutes but the instructions at the top indicate a cook time of 20 minutes. I’m very disappointed in the results and hope to try again. Please advise on cook time.
Thank you!
Leah
HI Leah! Thanks for trying this recipe! This is not my original recipe (I put the original link in Note section), but this recipe works for me every time I make. You mentioned undercook, and first thing came to my mind was if your oven is at the right temperature. Have you tested your oven temperature to see if your oven heats up to the right temperature? Sometimes it takes a long time to reach to the desired temperature (even though the oven indicate it’s at that temperature). It might be a good idea to check the temperature.
Hi Nami, 8 egg whites is equal with….. Gram? I have an egg whites in fridge but i forgot the amount
Hi Kenken! I don’t measure the egg whites by gram, but according to the following website,
Weight of 1 Large Egg:
In Shell = 57 grams
Without Shell = 50 grams
White Only = 30 grams
Yolk Only = 18 grams
http://www.joyofbaking.com/eggs.html
Hi Nami,
Just wondering how long does the Chocolate Soufflé last?
Thank you.
Hi Nami,
Just wondering how long does the Chocolate Soufflé last?
Thank you.
Hi Liz! I’ve eaten the following day, but I won’t keep it for too long. Not to mention, the fluffy texture won’t stay…
Hi.. Just wondering if i can use this recipe and bake it in a regular baking pan instead of ramekin? Thanks
Hi Jil! You mean muffin pan? Hmmm… how do you serve it? I think souffle should be served in an individual ramekin so that you can dig in and eat it. If it’s muffin pan, you can’t really take it out… 🙂
A good tip is to keep the ramekins cold and you’ll get better height when you bake your soufflé
Thank you for sharing your tip, Karen!
can you make the chocolate souffle in one larger souffle dish instead of 4 ramekins? How would the process be changed to do that?
Hi Sharon! I had been to a souffle specialized restaurant, and they did serve a big ramekin of souffle. I think it’s possible, but I feel like it’s harder to make it perfect. The baking time will be more for sure but I’m not sure how many minutes more as I’ve never tried it before.
This post reminded me of how much I love souffles! I will definitely have to try this one.
If I’m preparing beforehand, can I first prepare the batter, then bake just before when I want to serve?
Hi Hui Min! Hmm I think the egg whites will deflate while you keep in the fridge… Souffle requires air bubbles to keep the batter rise and you can’t make the air bubbles beforehand…