Chocolate Souffle Recipe with Chocolate-Coffee Sauce (2024)

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This Chocolate Souffle Recipe is super easy; you can even make it ahead. Pair it with a Quick Chocolate-Coffee Sauce and the rest is history!

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (1)

When people say soufflé– wearing their best French accents of course– it conjures up images of class, luxury, and indulgence. The name of the dessert is based on the French verb souffler (to breathe), because of its beautiful puffy crown and airy as cloud center. Eating it is such a pleasurable experience that it’s no wonder the soufflé is highly regarded by many dessert-lovers.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (2)

For many home-bakers, perhaps just the French name itself makes the dessert seem intimidating. Admittedly, some French desserts can be a bit daunting to take on, requiring a gazillion steps and labour (croissant!) or some special technique (macarons!), but I must say that the soufflé is truly not one of them. In fact, I was even surprised by how easy it was! I think after reading through the recipe below you will agree with me.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (3)

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (4)

The first time I ever made soufflé, the pessimistic and nervous side of me was prepared for the worst. It’s a terrible habit to go into the negative what if’s before you even get started, but I have my days too. Then as I read through the instructions I thought to myself, ‘Hey, this isn’t hard at all!’ And I was right. It wasn’t difficult in the least, especially when you have the right tools in hand. I really believe that you guys will end up agreeing with me once you try this recipe out. 😉

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (5)

The “hardest part” about this Chocolate Souffle recipe is beating the egg whites to stiff peaks. Let me tell you, if you are planning to do it by hand, think twice. It will be exhausting! Instead, take out your hand mixer. If you don’t have one, a hand mixer is probably one of the best investments any baking enthusiast can make. If a stand mixer is too pricey and you don’t really make that many yeasted breads anyway, I would suggest going for the KitchenAid 7-Speed Hand Mixer. Ever since I got mine, I’ve been using oh so much!

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (6)

Here’s my little video tutorial on how to make this easy Chocolate Souffle recipe with a matching Quick Chocolate Sauce, and I can assure you this will be the first of many videos that will be featuring the KitchenAid 7-Speed Hand Mixer because I LOVE IT SO MUCH I want to use it all the time! It’s so handy and so easy to use, and it made this recipe 10 times easier too, as you will see in the video.

The great thing about this recipe, apart from the fact that it is DELICIOUS, is that you can make it up to a day ahead. Prep it then pop in the fridge covered in plastic until ready to bake, and you will get these beautiful and divine chocolate soufflés every time!

Let’s take a moment to talk about the KitchenAid 7-Speed Hand Mixer (5KHM720 Model) in better detail.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (7)

I really feel that it’s essential for any lover of baking to have one of these in their kitchen, first of all because it’s way waaaay more affordable than everyone’s dream stand mixer. Also, it’s a lot easier to use and store because it’s handy and lightweight. You switch it on at the side first, and the hand mixer immediately turns on. I love the responsive Clean Touch Control Pad by the way! You can easily switch speeds if you need to go fast or go slow at a snap.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (8)

Whatever speed you choose, you still have full control of the hand mixer because it seems to adjust to the viscosity of what you’re mixing. You need not worry about stuff splattering if you go up to a high speed right away because the KitchenAid 7-Speed Hand Mixer has a Soft Start feature and gradually builds up the speed.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (9)

The KitchenAid 7-Speed Hand Mixer comes with stainless steel Turbo Beaters– great for baking of course!– but it also comes with a stainless steel liquid rod attachment for blending soups and other liquids. Awesome part is you can pop all the attachments in to the accessories bag included in the box! Love it!

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (10)

As stated in the name, this model offers 7 speeds, starting from a slow stir to a fast whipping action that will help you get thick and voluminous mixtures in no time. I used the maximum speed when I beat the egg whites to stiff peaks for this Chocolate Souffle recipe and it took me less than 5 minutes to do so. If you did it by hand I imagine it would take double that amount of time and it would be quite tiring too!

I am not joking when I say I love this powerful little toy so so much. I love everything from the colour to the usefulness of it. You all know I do A LOT of baking, and now my stand mixer can get a lot of help. In fact, I’ve been running exclusively to this baby lately!

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (11)

Recipe notes

As I mentioned, this soufflé benefits from the help of the KitchenAid 7-Speed Hand Mixer in its egg white component. The egg whites are essential to get right because it is what gives the soufflé its airy and light texture. This is the only thing you have to watch out for when making a soufflé actually. First you have to beat your egg whites until stiff peaks, a.k.a. that stage when even if you flip your bowl of egg whites over your head it will not budge.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (12)

After that, you have to be vigilant with the folding, because you don’t want to deflate your batter once you add in the whipped egg whites. I like to add the egg whites in 3 batches to make it less difficult to fold in. These are the secrets that will help your soufflés rise gloriously, even though after a few minutes they do fall back. Sad reality!

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (13)

If you want your soufflé to hang over the top of the ramekin even when they deflate, make sure to fill all the way to the top. They will rise upwards so don’t worry about spillage. And anyway, you’ll be placing the ramekins on a tray to avoid any potential mess in the oven.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (14)

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (15)

To serve, I made a super easy Chocolate Sauce spiked with coffee to accompany the soufflé. It’s a double chocolate dessert we got in our hands, but you’re welcome to switch up the sauce if you want contrasting flavours. Personally, I love having that oozing chocolate along with this cloudy luxurious chocolate dessert!

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (16)

Now enough blabbing and let’s get to the recipe shall we?

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (17)


Chocolate Soufflés with Quick Chocolate-Coffee Sauce

These delicious and easy soufflés can be made up to 24 hours ahead. Just cover the batter with plastic wrap before popping in the fridge, and make sure to add another 5 minutes to your baking time.

Makes 4 to 5 soufflés, depending on size of ramekin

Special Tools

  • ramekins

  • stand/hand mixer


For the Chocolate Soufflé

  • 4 Tablespoons unsalted butter, divided use
  • 2 Tablespoons unsweetened cocoa powder
  • 170 grams 6 ounces 70% bittersweet chocolate, chopped into chunks
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • 4 Tablespoons granulated sugar
  • Pinch of salt
  • Pinch of cream of tartar

For the Quick Chocolate-Coffee Sauce

  • 142 mL heavy cream
  • 1/8 cup sugar
  • 100 grams 3.5 ounces 70% bittersweet chocolate, chopped into chunks
  • 2 Tablespoons 25 grams unsalted butter
  • 1 teaspoon coffee or espresso powder


Make the soufflés

  • Preheat oven to 375 F (190 C). Use the first 2 Tablespoons of butter to grease your ramekins, making sure to cover the entire surface. Coat the buttered ramekins with cocoa powder, tapping out the excess.

  • Chocolate Souffle Recipe with Chocolate-Coffee Sauce (18)

  • In a large microwave-safe bowl, microwave chocolate chunks and the last 2 Tablespoons of butter in 30-second intervals, stirring in-between until melted and smooth. Stir in vanilla.

  • Chocolate Souffle Recipe with Chocolate-Coffee Sauce (19)

  • Add in the egg yolks one at a time, stirring it quickly into the warm chocolate so that it doesn’t get cooked. Set aside for a moment.

  • Chocolate Souffle Recipe with Chocolate-Coffee Sauce (20)

  • In a separate clean bowl, place egg whites, sugar, salt, and cream of tartar. Use the KitchenAid 7-Speed Hand Mixer at speed 7 to beat the egg whites until stiff peaks form. (To test if the egg whites are ready, you can tilt your bowl to see if the mixture no longer moves.)

  • Chocolate Souffle Recipe with Chocolate-Coffee Sauce (21)

  • Gently fold in the egg whites in 3 batches into the bowl of chocolate. Stop folding once all the egg whites have been incorporated to avoid deflating the mixture. The batter should turn light and airy. Divide the batter into the prepared ramekins, filling all to the top. (I didn’t fill mine all the way so that I could get a fifth serving out of my batter. But by filling to the top, when the soufflé sinks back after it bakes it will still hang above the edge of the ramekin and look pretty.)

  • Chocolate Souffle Recipe with Chocolate-Coffee Sauce (22)

  • At this point, the soufflés can be refrigerated for up to 1 day inside the ramekins, covered in plastic wrap. But if baking immediately, place ramekins onto a baking tray and bake for about 20 minutes, or until soufflés are puffed and set. Bake for 25 minutes if the soufflés are coming directly out of the fridge.

While the soufflés are baking, make the sauce

  • In a small saucepan, mix together cream and sugar. Place over medium heat and bring to a boil.

  • Once it starts boiling, remove from heat and add in chocolate chunks, butter, coffee/espresso granules. Mix until chocolate is completely melted and the sauce becomes smooth and thick. Set aside.

  • Chocolate Souffle Recipe with Chocolate-Coffee Sauce (23)

Serve the soufflés

  • When the chocolate soufflés are done baking, remove from the oven, place on a small plate, and dust with powdered sugar. Serve immediately, with the Chocolate-Coffee Sauce on the side.

  • Chocolate Souffle Recipe with Chocolate-Coffee Sauce (24)

Watch how it's made


Soufflé inspired by Handle The Heat blog

You can substitute a different sauce for this if you don’t want to have a double chocolate dessert. There are plenty of sauces that go well with a classic chocolate soufflé, like berry sauces, or the more classic crème anglaise.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (25)

Some people like to serve their soufflés with the sauce already poured into the center of the soufflé (they scoop out a little portion from the middle then pour in the sauce), but I prefer to allow the eater to do what they will with the soufflé and the sauce! Pouring the sauce in a cup with a spout and serving it on the side would be the right thing to do.

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (26)

How easy is this iconic dessert? If you guys do decide to make this, please tag me on Instagram (@clapanuelos)! I would love to see your Chocolate Soufflé creations. I’m so excited for you!


Full disclosure: This post is sponsored by KitchenAid Philippines, but all opinions stated above are my own. Thank you for supporting the brands that keep The Tummy Train up and running!

Enjoyed this post? Follow me on Facebook, Instagram, and YouTube for more. If you try this recipe, don’t forget to let me know if you enjoyed these as much as I did!

Chocolate Souffle Recipe with Chocolate-Coffee Sauce (2024)


What are 2 important steps to ensure a perfect soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

What is the secret to a good soufflé? ›

8 Tips for Cooking the Perfect Soufflé
  • Get some air. ...
  • Metal bowls are best. ...
  • Use the right soufflé dish. ...
  • Room temperature eggs will get the best results. ...
  • Use cream of tartar. ...
  • Use parmesan and breadcrumbs. ...
  • Cook the soufflé on a baking sheet at the bottom of the oven. ...
  • As tempting as it might be, avoid opening the oven door.
Aug 13, 2021

What can go wrong when making a soufflé? ›

13 Mistakes Everyone Makes When Cooking A Soufflé
  1. Not practicing first. Bignai/Shutterstock. ...
  2. Not preparing the bakeware. ...
  3. Making the batter too far in advance. ...
  4. Using the wrong equipment. ...
  5. Using cold eggs. ...
  6. Underwhipping the egg whites. ...
  7. Not being gentle with the batter. ...
  8. Adding more ingredients than necessary.
Feb 11, 2024

Why is my chocolate soufflé not rising? ›

Give the oven plenty of time to get to 375 degrees and then always use an oven thermometer to double-check the temperature. If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside.

How do I know when my soufflé is done? ›

How to check when the souffle is perfectly done: To know if the souffle is perfectly cooked inside, you stick a kitchen needle into the middle. It must come out totally clean. If, on the contrary, it comes out wet and covered with egg, prolong the cooking for 2-3 minutes.

How long can a soufflé sit before baking? ›

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days. Allow 50 to 60 minutes to bake frozen at the same temperature.

How moist should soufflé be? ›

Bake (middle rack) until it is tall, deep golden brown on the top and still moves slightly when you shake the dish but doesn't seem liquidy inside, for 22 to 30 minutes. You can double-check by inserting a thin knife into the center of the souffle, which should not emerge wet.

How do you get the eggy taste out of a soufflé? ›

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

What happens if you overcook a soufflé? ›

Soufflés that collapse quickly and easily are too dry. This happens when they are baked for too long and overcook. To check if your soufflé is ready to come out of the oven, give the dish a gentle jiggle a few minutes before it's due to finish baking.

What ingredient makes a soufflé rise? ›

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

Do you have to be quiet when baking a soufflé? ›

The myth about them falling when there is a loud noise or a slight bump is entirely false. Soufflés will inevitably collapse, not because of being bumped, but because the air that is whipped into the egg whites, which has been heated by the oven, cools, so the soufflé falls. That's why they are best served immediately.

What are the three components of a soufflé? ›

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

How do you make a soufflé rise evenly? ›

Run a knife about half a centimetre (1/8 inch) deep all the way around the edge to leave a little line that will help them rise evenly. Bake in the bottom 3rd of the oven for around 7/8 minutes – until they're well risen and slightly firm to touch on the top.

What makes soufflé rise? ›

When the egg mixture is baked in a 350-degree oven, those air bubbles trapped in the egg whites expand, making the souffle rise. The heat also causes the protein to stiffen a bit, and along with the fat from the yolk, it forms a kind of scaffold that keeps the souffle from collapsing.

How should a soufflé look inside? ›

Don't peek until after the first half of baking is completed, or the soufflé could collapse. It should rise two to three inches above the rim; you want a dry, firm, golden-brown crust with a moist, creamy inside (when testing with a knife, the blade will be wet, but not covered with runny liquid).

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