Indulgent French Chocolate Soufflé Cups You Can Master at Home
Experience the charm of French Chocolate Soufflé Cups—a rich and airy dessert that melts in your mouth.
Equipment
- Oven
- Ramekins
- Saucepan
- Whisk
- Mixing bowls
Ingredients
For the Soufflé Base
- 4 tablespoons Butter Unsalted recommended.
- 2 tablespoons All-Purpose Flour Can substitute with gluten-free flour.
- 1/2 cup Milk Whole milk recommended.
- 4 ounces Bittersweet Chocolate Use semisweet or milk chocolate for sweetness.
- 1/4 cup Granulated Sugar Organic sugar is preferable.
- 3 large Egg Yolks For a vegan option, substitute with egg alternatives.
For the Soufflé Volume
- 3 large Egg Whites Whipped to stiff peaks.
- 1 teaspoon Vanilla Extract Pure vanilla extract is best.
- 1/4 teaspoon Cream of Tartar Alternatively, use vinegar or lemon juice.
Instructions
How to Make French Chocolate Soufflé Cups
- Preheat your oven to 375°F (190°C). Generously grease four 6-ounce ramekins with butter and dust with granulated sugar.
- Melt 2 tablespoons of butter in a medium saucepan over low heat. Whisk in the flour and cook until golden, about 2 minutes.
- Stir in 1/2 cup of milk gradually and whisk until thickened—around 3-5 minutes. Add 4 ounces of bittersweet chocolate and mix until melted.
- Add the egg yolks and 1 teaspoon of vanilla extract to the chocolate mixture; mix well and let cool slightly.
- Beat the egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar, whipping until stiff peaks.
- Fold one-third of the whipped egg whites into the chocolate mixture. Then, carefully fold in the remaining egg whites until no streaks remain.
- Spoon the batter into the prepared ramekins, smoothing the tops, and run your thumb around the edges.
- Bake for 12-15 minutes until they puff and are set on top, but soft in the center. Dust with powdered sugar before serving.
Notes
Serve warm with whipped cream or fresh berries for extra delight. Soufflés will deflate as they cool, so enjoy them immediately!