Chocolate Souffle

Jump to Recipe Discussion
  • Chocolate Souffle in a white cup.

    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 in a white cup.
    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 in a white cup.

    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.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    4.5 from 8 votes
    Chocolate Souffle |
    Chocolate Souffle
    Prep Time
    30 mins
    Cook Time
    20 mins
    Total Time
    50 mins
    Leftover egg whites? Make a Soft and fluffy homemade chocolate soufflé dusted with powder sugar, simply delicious and heavenly!
    Course: Dessert
    Cuisine: Japanese
    Keyword: chocolate, souffle
    Servings: 6 ramekins
    Author: Nami
    • 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)
    • cup half-and-half (one part heavy cream and one part milk)
    • ½ cup unsweetened cocoa powder
    • cup water
    • 8 large egg whites
    • ½ cup sugar
    • confectioners’ sugar/powder sugar (for dusting)
    1. Gather all the ingredients. Preheat the oven to 375 °F (190 °C).

      Chocolate Souffle Ingredients
    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 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).
    14. 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.
    Recipe Notes

    Equipment you will need:


    • 6 4-oz (½ cup) ramekins


    Barely adapted from Zen Can Cook


    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

    You Might Also Like

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Chung-Ah | Damn Delicious wrote:
  • Laura (Tutti Dolci) wrote:
  • Hotly Spiced wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Mel wrote:
  • Baker Street wrote:
  • Zee wrote:
  • Gourmantine wrote:
  • Renata wrote:
  • Julia wrote:
  • kat wrote:
  • Esther wrote:
  • hui wrote:
  • Sanjeeta kk wrote:
  • Choc Chip Uru wrote:
  • Katerina wrote:
  • Liz wrote:
  • Rowena @ Apron and Sneakers wrote:
  • Ashley – baker by nature wrote:
  • chinmayie @ love food eat wrote:
    • Fern @ To Food with Love wrote:
  • Vicki Bensinger wrote:
  • Ramona wrote:
  • My Kitchen Stories wrote:
  • Kate wrote:
  • yummychunklet wrote:
  • Sandra wrote:
  • Kimmi wrote:
  • Sandra’s Easy Cooking wrote:
  • Elizabeth @Food Ramblings wrote:
  • Elizabeth @Food Ramblings wrote:
  • Muna Kenny wrote:
  • Nazneen|Coffee and Crumpets wrote:
  • gloria wrote:
  • claire @ the realistic nutritionist wrote:
  • Elizabeth @Mango_Queen wrote:
  • recipeland wrote:
  • Balvinder wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Balvinder wrote:
  • Dara wrote:
  • Nancy/SpicieFoodie wrote:
  • ray wrote:
  • Cassie wrote:
  • Linda @ My Foodgasm Journal wrote:
  • nipponnin wrote:
  • Rebecca Rowelsky wrote:
    • Nami wrote:
  • minnie@thelady8home wrote:
  • Vijitha wrote:
  • Hannah wrote:
  • Anne @ Webicurean wrote:
  • Jenny wrote:
  • Marta @ What should I eat for breakfast today wrote:
  • A_Boleyn wrote:
  • tigerfish wrote:
  • kitchenriffs wrote:
  • Carolyn Jung wrote:
  • Kiran @ wrote:
  • Sammie wrote:
  • mjskit wrote:
  • Lynna wrote:
  • Nic@diningwithastud wrote:
  • Mi Vida en un Dulce wrote:
  • Albertocook wrote:
  • Andrea wrote:
  • Sissi wrote:
  • Martyna @ Wholesome Cook wrote:
  • The Café Sucré Farine wrote:
  • Donalyn wrote:
  • Cheap Ethnic Eatz wrote:
  • cquek wrote:
  • Laura @ Family Spice wrote:
  • amy @ uTryIt wrote:
  • Asmita wrote:
  • Rosa wrote:
  • Sylvia@Peaches and Donuts wrote:
  • Jenn and Seth wrote:
  • Charles wrote:
  • Roxana | Roxana’s Home Baking wrote:
  • Food Jaunts wrote:
  • Yelena wrote:
  • Yelena wrote:
  • Ann@Anncoo Journal wrote:
  • Parsley Sage wrote:
  • peachkins wrote:
  • Tina wrote:
    • Nami wrote:
  • Giulietta | Alterkitchen wrote:
  • Spencer wrote:
  • Cristina wrote:
  • Jen Laceda | Tartine and Apron Strings wrote:
  • Baltic Maid wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Jeannie wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • mycookinghut wrote:
  • Lyndsey @TheTinySkillet wrote:
  • Lisa {AuthenticSuburbanGourmet} wrote:
  • Sylvie @ Gourmande in the Kitchen wrote:
  • Blackswan wrote:
  • Raymund wrote:
  • ChopinandMysaucepan wrote:
  • Shirley wrote:
  • Jill @ MadAboutMacarons wrote:
  • Ella-Home Cooking Adventure wrote:
  • Patty wrote:
  • Kim Bee wrote:
  • Stephanie wrote:
  • Terra wrote:
  • Denise Browning wrote:
  • Roxana | Roxana’s Home Baking wrote:
  • Liebelle wrote:
    • Nami wrote:
  • Jake H wrote:
  • Jake H wrote:
    • Nami wrote:
  • Ivy wrote:
    • Nami wrote:
  • Hannah wrote:
    • Nami wrote:
  • Leah wrote:
    • Nami wrote:
  • Kenken wrote:
    • Nami wrote:
  • Liz wrote:
  • Liz wrote:
    • Nami wrote:
  • Jil wrote:
    • Nami wrote:
  • Karen wrote:
    • Nami wrote:
  • Sharon wrote:
    • Nami wrote:
  • Audrey wrote:
  • Hui Min Pong wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.