Chocolate Soufflé for Two

Name: Chocolate Soufflé for Two
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 oz dark chocolate (at least 70% cocoa); 2 tablespoons unsalted butter, plus more for greasing; 2 large eggs, separated; 2 tablespoons granulated sugar, plus extra for dusting; 1/4 teaspoon vanilla extract; A pinch of salt; Powdered sugar, for serving

Highlighted under: Home Baking Collection

I always find myself enchanted by the light and airy texture of a chocolate soufflé. This Chocolate Soufflé for Two is an intimate dessert perfect for date nights or special occasions. With its rich chocolate flavor and delicate rise, it's a dish that impresses without being overly complicated. The best part? You can whip it up in just under half an hour, making it a delectable option for those spontaneous sweet cravings. I can't wait to share the joy of creating this elegant dessert with you!

Created by

Emily Carter

Last updated on 2026-01-07T12:33:34.625Z

When I first made this soufflé, I was amazed at how something so elegant could come together so quickly. The secret lies in the gentle folding technique of the whipped egg whites, which creates that signature airy texture. I recommend using high-quality dark chocolate for a deeper flavor—trust me, it makes all the difference.

Each time I pull these soufflés from the oven, I'm filled with anticipation. The way they rise and puff up is simply magical. Serve them immediately for the best experience, and don't forget a dusting of powdered sugar for that extra touch of sweetness!

        Why You Will Love This Recipe
        Rich chocolate flavor that satisfies every chocolate craving
Light and fluffy texture that feels like a cloud on your palate
Perfectly portioned for two—ideal for sharing with someone special

      

Mastering Soufflé Airiness

Achieving the perfect soufflé texture hinges on how well you whip the egg whites. Start with a clean, dry bowl—any residue can prevent the whites from reaching full volume. Whip the egg whites on medium speed until they form soft peaks, which should take about 2-3 minutes. When adding sugar, do so gradually to maintain the stability of the meringue. It’s essential to beat until stiff peaks form, indicating that your mixture is aerated enough to support the soufflé's rise.

Another critical aspect of this recipe is the gentle folding technique. After incorporating the egg yolks into the chocolate mixture, your aim is to retain as much air as possible. Use a rubber spatula to fold the whipped egg whites into the chocolate mixture. Start by combining a third of the egg whites to lighten the batter, then fold in the remaining whites carefully. Avoid vigorous stirring that can deflate the mixture. Proper folding will ensure your soufflé remains airy and fluffy when baked.

Ingredient Insights

The dark chocolate you choose plays a significant role in the flavor profile of your soufflé. Opt for chocolate with at least 70% cocoa for a deep, rich flavor that balances perfectly with the creamy texture. If you prefer a sweeter soufflé, you can use a chocolate bar with lower cocoa content or even a milk chocolate, but the richness might be compromised. Always taste your chocolate before using it to ensure it complements your palate.

Butter is another key ingredient that ensures your soufflé remains moist and enhances the mouthfeel. While unsalted butter is the standard choice, if you only have salted butter on hand, you can use it—just reduce the added salt amount to avoid overpowering the dish. Margarine or coconut oil can be used as substitutes for a dairy-free version, but bear in mind these alternatives may slightly alter the flavor and texture.

Ingredients

Gather these simple ingredients to make your soufflé:

Ingredients

2 oz dark chocolate (at least 70% cocoa)
2 tablespoons unsalted butter, plus more for greasing
2 large eggs, separated
2 tablespoons granulated sugar, plus extra for dusting
1/4 teaspoon vanilla extract
A pinch of salt
Powdered sugar, for serving

Instructions

Follow these steps carefully to create your chocolate soufflés:

Prepare the Chocolate Mixture

Preheat your oven to 375°F (190°C). Grease two ramekins with butter and dust them with granulated sugar, shaking out any excess. Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth, then remove from heat and let it cool slightly.

Whip the Egg Whites

In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks form. This process is crucial for achieving that airy texture.

Combine and Bake

Stir the egg yolks and vanilla extract into the cooled chocolate mixture. Gently fold in a third of the whipped egg whites to lighten the mixture, then carefully fold in the remaining egg whites until no streaks remain. Spoon the mixture into the prepared ramekins and smooth the tops.

Create a Water Bath and Bake

Place the ramekins in a baking dish and fill it with hot water halfway up the sides of the ramekins. Bake in the preheated oven for 15-20 minutes, or until the soufflés have risen and the tops are set but still slightly wobbly.

Serve

Remove the soufflés from the oven and serve immediately with a light dusting of powdered sugar on top. Enjoy your delicious and beautifully risen chocolate soufflés while they are still warm!

Pro Tips

For the best results, use room temperature eggs, as they whip up better. And remember, the soufflés will deflate quickly once out of the oven, so serve them immediately for the best experience.

Serving Suggestions

When it comes to serving your chocolate soufflés, presentation is key. I like to dust the tops with powdered sugar right before serving to add a touch of elegance. You could also consider pairing the soufflé with a scoop of vanilla ice cream or a dollop of whipped cream, which creates a delightful contrast with the warm chocolate center. A fresh berry garnish, like raspberries or strawberries, adds both color and a tangy kick that complements the rich flavor.

If you’re looking to elevate the dish even further, consider drizzling a homemade chocolate sauce or a berry coulis over the soufflés. These additions not only enhance the visual appeal but also allow guests to customize each bite. Keep in mind that soufflés are best served immediately, so plan to serve them right out of the oven for maximum fluffiness and flavor.

Storage and Making Ahead

Chocolate soufflés are best enjoyed fresh right from the oven, but if you're looking to prepare a little ahead of time, you can make the chocolate mixture and store it in the refrigerator for up to one day. When you're ready to bake, remove it from the fridge, allow it to come to room temperature, and then gently fold in the whipped egg whites before baking. Be mindful that the longer the batter sits, the less airy it becomes, so it's best to bake within a day.

If you happen to have leftovers, you can store them in an airtight container in the fridge for about a day. However, they will lose their delightful rise and become denser over time. To reheat, you can place the soufflés back in a preheated oven at 350°F (175°C) for about 5-7 minutes, but keep in mind they may not regain their original fluffiness. The taste will still be delicious but expect a different texture.

Questions About Recipes

→ Can I make these soufflés ahead of time?

Unfortunately, soufflés are best enjoyed fresh. However, you can prepare the chocolate mixture ahead and whip the egg whites just before baking.

→ What if I don’t have ramekins?

You can use coffee cups or any oven-safe small dish. Just make sure to adjust the baking time as needed.

→ Can I add flavors other than chocolate?

Absolutely! You can substitute chocolate with fruit purées or flavored extracts, just make sure the consistency is similar.

→ Why did my soufflés not rise?

This could be due to overmixing the egg whites or not using fresh eggs. Ensure you gently fold the whites into the mixture and use fresh, room temperature eggs.