Chocolate Soufflé for Two

Name: Chocolate Soufflé for Two
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 oz dark chocolate, chopped; 1 tablespoon unsalted butter, plus extra for greasing; 2 large eggs, separated; 2 tablespoons granulated sugar; 1 tablespoon all-purpose flour; A pinch of salt; Powdered sugar for dusting

Highlighted under: Cozy Recipes

I absolutely adore making chocolate soufflés. They are the ultimate dessert to impress and indulge with just one other person. The process can feel daunting, but I promise it’s quite simple once you get the hang of it. The rich, airy chocolate balanced with a light, fluffy texture is nothing short of divine. When it rises beautifully in the oven, you’ll feel like a gourmet chef. Let me share my favorite way to make this unforgettable treat that’s perfect for a special occasion or a romantic evening in.

Created by

Juniper Hale

Last updated on 2026-01-08T14:51:38.321Z

One of my favorite culinary experiences is making chocolate soufflés. I was always intimidated by the idea, but once I attempted it, I quickly realized that with careful timing and attention to detail, this dish can become a delightful staple in my dessert repertoire. I love serving this to my partner on cozy nights in.

The key to a successful soufflé lies in the whipped egg whites. I always make sure to whip them until they form stiff peaks—this ensures that the soufflé rises perfectly in the oven. Adding a pinch of salt to the eggs before whipping helps stabilize them, making the process much easier.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Mastering the Soufflé Technique

Making a chocolate soufflé could be the most rewarding dessert experience in your culinary journey. It’s essential to manage the temperature of your ingredients; using room temperature egg yolks will help them incorporate smoothly into the chocolate mixture. If your egg whites are too cold, they won't whip to the right volume. I recommend separating your eggs while they are cold and letting the whites warm up slightly, making them more flexible as you whip them into stiff peaks.

When you’re folding the egg whites into the chocolate mixture, be gentle. This step is key to achieving a light and airy texture; you want to preserve as much air as possible. Use a rubber spatula and a gentle motion to combine the mixtures. Overmixing will lead to dense soufflés that won’t rise as beautifully. Remember, you should still see some streaks of egg white when finished, as this ensures the soufflé retains its lightness.

Key Ingredients at Play

The chocolate you choose greatly impacts the flavor of your soufflé, so opt for high-quality dark chocolate with at least 70% cocoa for the richest experience. The chocolate's bitterness contrasts wonderfully with the sweetness, creating a balanced dessert. If you're in a pinch and can't find dark chocolate, bittersweet chocolate is a decent substitute; just adjust the sugar in the recipe slightly to compensate for the added sweetness.

Don’t underestimate the power of orange zest in this recipe—it elevates the chocolate, adding a refreshing citrus note that brightens the dessert. If you want to experiment, you could try adding espresso powder or vanilla extract for additional depth of flavor. However, I advise against using non-dairy butter, as it might change the soufflé's texture, leading to less-than-ideal results.

Serving Suggestions

For an elegant presentation, consider serving your soufflés alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool creaminess complements the warm, airy soufflé perfectly. If you want to add a bit of crunch, sprinkle crushed nuts or cookie crumbs on top; it adds a delightful textural contrast.

Since soufflés deflate quickly, serve them immediately after baking to showcase their impressive height. If you have leftovers, they're best enjoyed the same day; however, you can rewarm them gently in a 350°F (175°C) oven for about 5 minutes, though they won’t be as puffed. You might also consider baking the soufflés in advance and refrigerating them; just elevate the baking time by a few minutes as they warm from cold.

Ingredients

For the Soufflé

2 oz dark chocolate, chopped
1 tablespoon unsalted butter, plus extra for greasing
2 large eggs, separated
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
A pinch of salt
Powdered sugar for dusting

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C) and prepare two ramekins by greasing them with butter, then dusting them lightly with granulated sugar, tapping out any excess.

Melt Chocolate

In a heatproof bowl, melt the dark chocolate with the butter over a saucepan of simmering water, stirring until smooth.

Prepare Egg Yolks

In a separate bowl, whisk the egg yolks with 1 tablespoon of granulated sugar until pale and thick. Then, mix in the melted chocolate mixture and flour until fully incorporated.

Whip Egg Whites

In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar, whisking until stiff peaks form.

Fold Mixture

Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined.

Bake

Divide the soufflé mixture between the prepared ramekins, smoothing the tops. Bake in the preheated oven for 20-25 minutes or until puffed and set. Avoid opening the oven door during baking.

Serve Immediately

Once baked, remove the soufflés from the oven and dust with powdered sugar. Serve immediately for the best texture and rise.

Pro Tips

For an extra touch, try adding a splash of orange liqueur to the chocolate mixture for a zesty flavor enhancement. Ensure that your egg whites are free of any yolk for maximum fluffiness.

Troubleshooting Common Issues

If your soufflé doesn’t rise as expected, it might be due to overwhipping the egg whites, which can collapse and lose air. Alternatively, if your oven temperature is too low, the soufflé won't have the necessary heat to rise properly. For future attempts, ensure you have a reliable oven thermometer to avoid temperature discrepancies that could affect your bake.

Another common issue is the soufflé collapsing too soon after it’s out of the oven. This happens due to sudden temperature changes. To combat this, avoid opening the oven door while baking. Letting the soufflés sit in the hot oven for a couple of minutes before transferring them to the table can help them maintain their structure a bit longer.

Make-Ahead Tips

While soufflés are best enjoyed fresh, you can prepare the chocolate mixture ahead of time. Simply make it up to the point of folding in the egg whites, covering it with plastic wrap, and refrigerating for up to two days. When you're ready to bake, whip the egg whites and fold them in, then bake as directed. Just keep in mind, the soufflé may not rise to the same heights as one made right after mixing, but they’ll still taste divine.

If you plan to serve this as a romantic dinner, consider pairing your soufflés with a simple fruit compote made from berries cooked down to a sweet syrup. It can be prepped in advance, providing a vibrant counterpoint to the richness of the chocolate while also making your dessert more visually appealing.

Scaling the Recipe

If you're feeling ambitious and want to serve more than just two people, scaling this recipe is straightforward. For every additional two servings, simply double the ingredients. Ensure you have ramekins large enough to accommodate the increased quantities without overflowing. This will provide ample room for the soufflés to rise.

When baking larger quantities, you may need to adjust your baking time. Start checking for doneness at about 22 minutes, but keep a close eye on them, as they may take a bit longer to set. Remember, it’s crucial to maintain an even oven temperature to ensure uniform results across all ramekins.

Questions About Recipes

→ Can I make this soufflé ahead of time?

Soufflés are best served immediately after baking, but you can prepare the mixture in advance and bake just before serving.

→ What type of chocolate should I use?

Always use high-quality dark chocolate with at least 70% cocoa for a rich flavor.

→ Can I substitute egg whites with something else?

Unfortunately, egg whites are essential for the soufflé to rise, so it's best to use them as is for the best result.

→ What should I do if my soufflé doesn't rise?

Make sure to whip the egg whites to stiff peaks and avoid overmixing when folding them into the chocolate mixture.