Chocolate Souffle |

Chocolate Souffle

Course: Dessert
Cuisine: Japanese
Keyword: chocolate, souffle
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 ramekins
Author: Nami
Leftover egg whites? Make a Soft and fluffy homemade chocolate soufflé dusted with powder sugar, simply delicious and heavenly!


  • 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:



Barely adapted from Zen Can Cook


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