French Chocolate Soufflé

French Chocolate Soufflé

Makes 3 – 6 Servings
PREP 30 minutes
COOK 15 minutes
TOTAL 45 minutes


  • 1/3 cup sugar (granulated)
  • 2 tablespoons sugar (granulated, for sprinkling)
  • 5 ounces chocolate (bittersweet, chopped finely)
  • 3 large egg yolks (room temperature)
  • 6 large egg whites (room temperature)
  • 1/16 teaspoon salt
  • 2 tablespoons butter


  1. Preheat oven to 375 degrees. Butter and sugar 3-6 ramekins (dependent on size).
  2. Melt chocolate pieces in a metal bowl over barely simmering water, continuously stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
  3. In a separate bowl, beat egg whites with salt on medium-high speed until they hold soft glossy peaks.
  4. Continue beating egg whites on high speed, gradually adding the 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
  5. Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly and even colored, without egg white streaks.
  6. Spoon your soufflé mixture into the prepared ramekins and bake right away for 12 – 15 minutes until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.


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