A Silky Chocolate Soufflé Recipe Anyone Can Make (6 Ingredients, 35 Minutes) Desserts Cakes/Cupcakes Entertaining

Don’t let chocolate soufflé scare you – the French recipe is really pretty simple. If you've been thinking about trying to make a chocolate souffle recipe, Valentine's Day is fast approaching, so no more excuses!

The silky chocolate dessert recipe is made with bittersweet or dark chocolate, half and half, water, cocoa powder (the health benefits of cocoa powder may shock you), egg whites and granulated sugar. The whipped egg whites are folded into the batter to make it light and airy. Folding the egg whites in as gently as possible is the key to this chocolate souffle, so take your time.

Try this easy chocolate soufflé recipe this week and pretty soon you will have mastered the soufflé. After you master it, try our cheese soufflé, bread pudding soufflé and spinach soufflé.

Cuisine: French
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• butter, to coat ramekins
• granulated sugar, to coat ramekins
• 3 ounces bittersweet chocolate or dark chocolate, chopped
• 1/3 cup half and half
• 1/3 cup water
• 1/2 cup cocoa powder
• 8 egg whites
• 1/2 cup granulated sugar
• powdered sugar (optional)

Here's how you make it:

1. Butter and then dust with sugar the insides of six ramekins.
2. Pour the half and half into a heavy saucepan or double boiler over medium heat. Heat until just about to boil. Add the chocolate, remove from heat and stir until chocolate melts.
3. Stir in the cocoa powder and water and bring to almost a boil, then turn off heat and set aside.
4. Beat the eggs until foamy, about 1 minute. Slowly add the 1/2 cup sugar a little at a time and beat until soft peaks form.
5. Very gently fold in about half of the egg whites into the chocolate.
6. Add remaining egg whites and gently fold into chocolate.
7. Divide the mixture between the ramekins, leaving about 1/4 inch space at the top.
8. Bake in a preheated 375-degree F oven about 15 minutes, or until the tops begin to turn light brown. Do not open the oven door during the baking period!
9. Gently remove the soufflés from the oven and dust with powdered sugar. Serve. Store any leftover souffles covered in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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