Chocolate Soufflé
Chocolate Soufflé is a medium French recipe that serves 4. 350 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 50 min | Cook: 15 min | Total: 1 hr 20 min
Cost: $8.56 total, $2.14 per serving
Ingredients
- 300 g Dark pastry chocolate (70% cocoa) (Cut into pieces or broken with a rolling pin)
- 50 g Granulated sugar (Granulated, not powdered)
- 4 Egg yolks (At room temperature)
- 200 g Egg whites (About 5 fresh whites)
- 20 g Corn starch (Maizena) (Sift before use)
- 250 ml Whole milk (Whole for richer taste)
- 30 g Unsalted butter (For greasing the molds)
- 10 g Sugar for greasing (Granulated)
- 1 pinch Salt (Optional, to balance flavor)
Instructions
Prepare the yolk‑sugar‑starch mixture
In a bowl, whisk the 4 egg yolks with the 50 g sugar until the mixture lightens, then fold in the sifted 20 g corn starch.
Time: PT5M
Cook the pastry cream with milk
Heat the 250 ml milk in a saucepan over medium heat. As soon as it begins to simmer, pour the yolk‑sugar‑starch mixture in a stream while whisking constantly. Continue cooking 5‑7 minutes until thickened, without letting it boil vigorously.
Time: PT10M
Incorporate the chocolate
Remove the saucepan from the heat, add the 300 g pastry chocolate cut into pieces. Stir gently until the chocolate is completely melted. Let it cool to 40‑45 °C (use a thermometer or test with your finger).
Time: PT10M
Grease the molds
Generously butter each ramekin with the 30 g unsalted butter, then sprinkle with 10 g sugar. Lightly tap to distribute the sugar over the entire surface.
Time: PT5M
Whip the egg whites
In a clean, dry bowl, beat the 200 g egg whites with a pinch of salt until stiff peaks form. Add 1 tsp sugar (optional) at soft peaks to stabilize.
Time: PT10M
Fold the whites into the chocolate
Pour one third of the whipped whites into the chocolate cream to lighten it, then gently fold in the rest using a spatula with a bottom‑to‑top motion, taking care not to break the air bubbles.
Time: PT5M
Fill the molds
Divide the mixture into the greased ramekins, leaving 1 cm of space at the top. Smooth the surface with the back of a spoon and create a small collar by making a gentle spoon swirl.
Time: PT5M
Bake
Preheat the oven to 210 °C. Place the ramekins on a tray and bake for 15 minutes without opening the door. The soufflé should be risen, golden on top and slightly trembling in the centre.
Time: PT15M
Temperature: 210°C
Serve immediately
Remove the soufflés from the oven, serve straight out of the oven with a small spoon. Optionally accompany with a dusting of powdered sugar or chocolate sauce.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: vegetarian, gluten‑free (if using corn starch), low-calorie
Allergens: eggs, milk, chocolate
Ingredient Substitutions
- Instead of Dark pastry chocolate (70% cocoa): 60% cocoa dark chocolate, Couverture chocolate
- Instead of Granulated sugar: Powdered sugar
- Instead of Egg yolks:
- Instead of Egg whites: Rehydrated powdered egg whites
- Instead of Corn starch (Maizena): Flour (40 g)
- Instead of Whole milk: Semi-skimmed milk
- Instead of Unsalted butter: Margarine
- Instead of Sugar for greasing: Powdered sugar
- Instead of Salt:
Equipment Needed
- Heavy‑bottomed saucepan
- Whisk (hand or electric)
- Mixing bowls
- Cooking thermometer (optional)
- Ramekins or soufflé molds
- Silicone spatula
- Oven
- Immersion blender (optional)
Critical Steps — Do Not Skip
- Cooking the cream without scorching the milk
- Incorporating the chocolate at the proper temperature (≈40 °C)
- Whipping egg whites to stiff peaks without impurities
- Delicate folding of the whites to preserve air bubbles
- Baking without opening the oven door
Chef Tips from the Video
- Use 70 % cocoa couverture chocolate for an intense flavor and glossy texture
- Add a pinch of fleur de sel on top before serving to enhance the chocolate
- For a spectacular effect, lightly dust with cocoa powder just before serving
Troubleshooting
Soufflé does not rise
Check that the whites are whipped to stiff peaks, that the cream is not too cold, and that the oven was properly preheated to 210 °C.
Pastry cream tastes of burnt milk
Cook over medium‑low heat, stir constantly and remove from heat as soon as thickened. Do not let it boil.
Soufflé collapses as soon as it leaves the oven
Do not open the oven door during baking and serve immediately. Avoid over‑beating the whites.
Storage
Refrigerator: Store in an airtight container, consume within 24 h (the soufflé will lose its volume).
Freezer: Not recommended, the soufflé does not recover after freezing.
Room temperature: Consume immediately, the soufflé collapses quickly at room temperature.
Make-Ahead Tips
- Prepare the pastry cream and let it cool in the refrigerator (cover with plastic wrap)
- The whites can be whipped just before baking to retain volume
- The greased molds can be prepared ahead of time and kept chilled
Last updated: August 21, 2026
