Chocolate Soufflé

click above to enlarge images

Quick Facts:

Makes 8 – 4 oz. soufflés


3 Tbsp butter
3 Tbsp flour
1 c milk
1/3 c sugar
2 oz chopped semi sweet or bittersweet chocolate
4 eggs, separated
pinch of salt
1 tsp vanilla extract
1 bag frozen raspberries
¼ cup sugar, or more to taste
Confectioners sugar (for dusting)
Soft butter and granulated sugar for preparing soufflé dishes


1. Make the raspberry sauce by thawing the frozen raspberries in a sieve over a bowl with ¼ cup of sugar. Once the raspberries are thawed, press them with a spatula to extract as much juice as possible. Stir the final product.
2. Preheat oven to 350°.
3. Butter soufflé molds with soft butter and sprinkle with granulated sugar. Shake out excess sugar and set the dishes on a sheet pan.
4. Dissolve the sugar in the milk and set aside.
5. Separate eggs, yolks into a small bowl and whites into the bowl of a mixer.
6. Melt butter in a small saucepan and add the flour, whisking to make a smooth paste. Cook for 3 minutes then add the milk-sugar mixture and bring to a boil, whisking constantly. The mixture will be very thick.
7. Beat the milk mixture into the yolks.
8. Melt the chopped chocolate in a bowl set over simmering water. Stir chocolate and salt into egg yolk mixture. Stir in vanilla extract.
9. Whip the egg whites until they are stiff but not dry. Stir 1/3 of the whites into the chocolate base to lighten it, then fold in remaining whites gently.
10. Spoon soufflé mixture into soufflé mold or ramekins to within ½” of top edge.
11. Bake soufflés in the middle of the oven for 30-40 minutes for a single mold and 15-25 minutes for individual ramekins, until center is set.
12. Dust with confectioners sugar and serve immediately with a small ramekin of raspberry sauce.

Print Recipe