Chocolate Soufflé

I have made this recipe twice and it had turned out great both times. I don't know the exact dish size that I used but it worked with the recipe both times. For me, my soufflé turned out best after being cooked 30 minutes.

• drhaggans

• 8/2/2016

First time making a souffle and it turned out beautifully. Light, airy and did not fall. I made 3 large ramekins (had a bit of batter left over) and cooked for just over 20 min. I added a splash of Kaluha to the mix and it was very nice. Served with whip cream and icing sugar sprinkled on top. Great presentation since I had no cracks. I will be definitely making this again and again. Did not notice until I prepared it but this is gluten-free so it will be my fall-back dessert when that is required! We all loved the crunchy sugary outside crust.

• archana_ca

• London, ON

• 4/1/2016

First time making a souffle and it turned out beautifully. Light, airy and did not fall. I made 3 large ramekins (had a bit of batter left over) and cooked for just over 20 min. I added a splash of Kaluha to the mix and it was very nice. Served with whip cream and icing sugar sprinkled on top. Great presentation since I had no cracks. I will be definitely making this again and again. Did not notice until I prepared it but this is gluten-free so it will be my fall-back dessert when that is required! We all loved the crunchy sugary outside crust.

• archana_ca

• London, ON

• 4/1/2016

Very easy and forgiving. I prepared too far ahead but once in the oven there were no issues. Used Ghiradelli Bitterweet and it was the perfect balance between sweet and bitter. Served with fresh raspberries. Yum.

• Anonymous

• Brookhaven, GA

• 2/15/2016

It was amazing. My grandma and I made it!! We were deciding between this one and the cooking channel. We made a great decision making this one. The egg whites make it much fluffier. I would recommend this to anyone!! I thought it would be hard but it was easy. It was my New Years resolution for 2015 and I'm doing it 4 days left in the year.

• itidland

• Stillwater, OK

• 12/27/2015

Leftover batter worked 24 hours later! My 8 year-old granddaughter wanted to make chocolate soufflé as one of our summer projects. I'd never attempted a soufflé and decided to start with the easiest recipe...this one. I used 4-6 oz ramekins and was amazed with the result. The next day I whipped up the refrigerated leftover batter and baked. Just as good as the day before. Amazing!!

• lynnincolorado

• Denver, CO

• 8/17/2015

This recipe is EXTREMELY forgiving. I melted the chocolate but forgot to put in the yolks. I continued and did everything else. I then realized that I had forgotten the yolks but just mixed them in with the rest of the stuff and it worked out fine. Btw this is such a delicious recipe! I made it for my family and they loved it!

• Garretthutch

• Dallas, TX

• 4/5/2015

Very tasty, not to mention forgiving, recipe. Four forks, when adjusted for my error. I mistakenly added some vanilla extract to the melted chocolate, which made it seize (stiffen up) immediately - learned that one the hard way. I had to beat in some of the eggwhites, rather than fold them in, to work out the stiff lumps. After beating in even more egg whites and working out all of the lumps, was only then able to fold in the remaining egg whites. It still turned out fabulous - albeit probably not as fluffy as it should have been. Even next day leftovers were quite good, gently warmed in the microwave (we had leftovers because it was just the two of us). Next time I will add any vanilla to the egg whites instead of the chocolate.

• JoanneWright

• Sacramento, CA

• 2/17/2015

Well the word Souffle' always scared me but now that I am raising my own chickens I have a TON of eggs. So last night I figured what the heck, lets give it a shot. Well this was Delicious and so easy. I highly recommend it. I made it for myself, now I will make if for company! Love it!

• starchld

• Vermont

• 11/15/2014

Delicious! Made in 6 smaller ramekins & baked 25 min. Kids requested some kind of soufflé after watching Masterchef - these were perfect! We all loved them!

• champ27

• Vancouver, BC

• 8/19/2014

Baker's Bittersweet chocolate is the original suggested chocolate, and I agree. It holds up, is both strong enough and has the perfect edge for the chocolate flavor to come through. Fancier, more expensive chocolate is a waste in this recipe. I have made this in individual souffle dishes for parties (catering them)and in a regular sized one for family dinners. Both turn out perfectly every time. Whipping up an orange liqueur flavored creme anglaise with the extra egg yolks is my preferred accompaniment. Perfection. Raspberries are good too.

• laldis1

• Houston

• 3/17/2013

这是我第一次蛋奶酥和原来excelent! I did add 2 TBSP Kahlua and 1 tsp vanilla extract with the egg yolks - some previous reviews said the flavor was bland or bitter. These additions boosted the flavor & sweetened it just a tad so it wasn't bitter. I used Ghirardelli bittersweet 60% Cacoa Premium Baking Bars chopped finely with a serrated knife and it melted quickly and smoothly. Baked 26 minutes. Rose well. It was very light and fluffy inside and crusty on outside edges. The first few bites seemed to melt in our mouths. Perfect size for 4 people. Will definitely make again.

• muffinsmom

• Raleigh, NC

• 2/17/2013

I have made this twice now, have NEVER made a chocolate souffle of any type previously. The first time I used the exact amount of bittersweet chocolate and we found it to lack that chocolate punch we like. So the second time I used more like 7-8 ounces of bittersweet chocolate. It didn't raise as far as it did the first time but it still puffed up nicely. But we got the rich chocolate flavor we were wishing for! Nom Nom. I like the ease of this recipe. The second time I also sprinkled a little bit of Raw Sugar on the bottom after the regular white sugar. I separate the eggs and put them back in the refrig. I get out the metal bowls and sugar and mixer and line the ramekins so that I am all ready to mix and pour and bake after dinner. The trick is to remember to get those egg YOLKS out a little early so they get to room temperature. I baked it for 25 mins. We really love this treat!

• scoobydanks

• San Francisco, CA

• 12/26/2012

We made this with supermarket milk chocolate because the teens cooking find dark chocolate too harsh. We had surprisingly good results, even at the hands of first-timers!

• Chef_Horton

• 11/7/2012

Made this exactly as directed except using six one cup individual ramekins. It was perfect, light, chocolatey and not too sweet. Rose perfectly and was a hit with everyone. Will definitely make again, a quick and easy yet visually impressive dessert, perfect for dinner parties!

• Dewdropdeb

• Ireland

• 10/11/2011