Souffle
A classic French dessert souffle — a beaten egg white base flavored with chocolate, lemon, or Grand Marnier, baked until dramatically risen. The dish that intimidates home cooks for good reason: precision and timing are everything. But achievable with the right technique.
Prep Time
21 min
Cook Time
24 min
Servings
2
Calories
388 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Eggs1
- Sugar¼ cup
- Chocolate50 g
- Butter¼ cup
- Vanilla Extract½ tsp
- Milk½ cup
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Eggs1
- Sugar0.25 cup
- Chocolate50 g
- Butter0.25 cup
- Vanilla Extract0.5 tsp
- Milk0.5 cup
Instructions
- 1
Heat oven to 375°F. Generously butter 4 ramekins (6 oz) and coat with sugar — tap out excess. The sugar coating gives the souffle something to climb against as it rises.
- 2
Make the base: in a saucepan, melt 4 oz of bittersweet chocolate with 3 tablespoons of butter. Cool slightly. Whisk in 3 egg yolks (one at a time) and 2 tablespoons of sugar. Add 1 teaspoon vanilla.
- 3
In a clean stand mixer bowl, whip 4 egg whites with ¼ teaspoon cream of tartar until foamy. Gradually add ¼ cup of sugar; continue whipping until stiff glossy peaks form.
- 4
Fold a third of the whipped whites into the chocolate base to lighten it. Then very gently fold in the remaining whites in two more additions. The mixture should still have visible streaks of white — overmixing collapses the air.
- 5
Divide between the prepared ramekins, filling to just below the rim. Smooth the tops with a flat knife. Run your thumb around the inner rim to create a clean edge (helps the rise be even).
- 6
Bake 12-15 minutes until risen dramatically above the rim, golden on top, with a slight wobble in the center. Dust with powdered sugar and serve IMMEDIATELY — souffles deflate within 2 minutes of leaving the oven.
Watch how to make Souffle
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💡 Expert Tips
- 1.Stiff glossy peaks for the whites. Under-whipped whites won't rise; over-whipped (dry, clumpy) won't fold smoothly.
- 2.Fold gently, don't stir. The goal is to preserve air bubbles. Visible white streaks are fine.
- 3.Sugar-coated ramekins. Buttered + sugared sides give the souffle traction to climb. Skipping = uneven rise.
- 4.Serve IMMEDIATELY. Souffles deflate within minutes. Have guests at the table, plates ready, before pulling from the oven.
🔬 Why It Works
Souffles depend on the air trapped in whipped egg whites. The base provides flavor; the whites provide the dramatic rise as the air expands in the oven heat. The folding technique preserves as much air as possible — overmixing destroys the structure. The sugared ramekins give the rising souffle something to grip as it climbs. Once out of the oven, the air cools and the souffle deflates — that's why timing is everything.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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