Chocolate Soufflé for Two

Name: Chocolate Soufflé for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 ounces dark chocolate (70% cocoa); 2 tablespoons unsalted butter, plus more for greasing; 2 large eggs, separated; 2 tablespoons granulated sugar, divided; Pinch of salt; 1 tablespoon all-purpose flour; Powdered sugar for dusting

Highlighted under: Cozy Collection

Whenever I have a sweet craving, I think of this Chocolate Soufflé for Two recipe. It’s the perfect treat for a romantic evening or a simple indulgence after dinner. The rich chocolate flavor, combined with the light, airy texture, creates a dessert that feels special without demanding too much time in the kitchen. Plus, since it serves two, there's no worry about leftovers! I love how impressive it looks when it rises beautifully in the oven. It’s truly a delightful way to end any meal.

Created by

Tilda Greenwood

Last updated on 2026-01-07T15:05:35.228Z

When I first tried to make a soufflé, I was nervous! The idea of achieving that perfect rise seemed daunting. However, I discovered that the trick lies in whipping the egg whites just right and folding them gently into the chocolate mixture. It’s all about preserving that airiness while ensuring the chocolate flavor shines through. The result is a blissful dessert that never fails to impress.

I've also learned to really pay attention to the baking time. Each oven is different, and even a minute too long can affect the soufflé's texture. So, once it goes in the oven, I stand by and keep a close watch until I see that beautiful puff! It’s moments like these that make cooking so rewarding.

        Why You Will Love This Recipe
        Decadent chocolate richness with a lighter-than-air texture
Impressive enough for company but simple enough for a weeknight
A perfect portion for two, leaving just enough room for a quick second helping

      

Mastering the Soufflé Technique

Making a soufflé can seem daunting, but mastering the folding technique is key to achieving that airy texture. When combining the whipped egg whites with the chocolate mixture, use a rubber spatula and gently lift and fold rather than stirring. This technique helps to maintain the volume you created when beating the egg whites, ensuring your soufflé rises beautifully. Aim for just a few folds until you see no visible streaks of egg white.

Another crucial step is to ensure your mixing bowls and utensils are completely clean, especially when whipping egg whites. Any trace of grease or fat can prevent them from reaching the necessary stiff peaks. Additionally, for the best results, use room-temperature eggs, as they whip up better than cold ones. If you're short on time, separating the eggs a little earlier can help them warm up for this step.

Ingredient Insights

Choosing the right chocolate is vital for this recipe. A high-quality dark chocolate with at least 70% cocoa will impart a deep, rich flavor that elevates your soufflé. If you prefer a less intense chocolate flavor, you can substitute with semi-sweet chocolate, but adjust the sugar down slightly to avoid excessive sweetness. Also, consider that the cocoa solids in dark chocolate contribute not only to flavor but also to the soufflé's structure, so stick with the best you can find.

Butter serves two purposes in this soufflé: it adds richness and helps to grease the ramekins effectively. If you're looking for a lighter option, you can replace the butter with coconut oil or a light vegetable oil, ensuring your ramekins are still properly greased to prevent sticking. However, note that the substitution will slightly alter the final flavor profile, leaning towards a subtle coconut taste if using coconut oil.

Ingredients

For the Soufflé

2 ounces dark chocolate (70% cocoa)
2 tablespoons unsalted butter, plus more for greasing
2 large eggs, separated
2 tablespoons granulated sugar, divided
Pinch of salt
1 tablespoon all-purpose flour
Powdered sugar for dusting

Steps

Prep the Ramekins

Preheat your oven to 375°F (190°C). Grease two ramekins with butter and dust them lightly with granulated sugar, shaking out any excess.

Melt Chocolate

In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second intervals, stirring until smooth.

Whip Egg Whites

In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 1 tablespoon of granulated sugar and continue beating until stiff peaks form.

Combine Mixtures

In another bowl, whisk the egg yolks with the remaining 1 tablespoon of sugar. Stir in the melted chocolate mixture and flour until well combined.

Fold the Mixtures Together

Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.

Bake

Pour the soufflé mixture into the prepared ramekins and bake for 18-20 minutes or until the tops are set and slightly puffed.

Serve

Remove from the oven, dust with powdered sugar, and serve immediately for best results.

Pro Tips

For an extra touch, serve your soufflés with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving Suggestions

Serve your chocolate soufflé immediately after baking for the best experience; it’s at its tallest and fluffiest right out of the oven. Pair it with a dollop of freshly whipped cream for a luscious contrast or a scoop of vanilla ice cream to balance the richness of the chocolate. You might also consider a drizzle of raspberry coulis or a sprinkle of sea salt to enhance the chocolate flavor and add complexity.

For a special touch, consider garnishing with fresh berries or edible flowers to elevate the dessert visually. A simple dusting of powdered sugar is classic, but adding a few mint leaves can introduce a refreshing twist to each bite.

Make-Ahead and Storage Tips

While chocolate soufflés are best enjoyed fresh, you can prepare the chocolate mixture a few hours ahead of time and store it in the refrigerator. Just remember to cover it to prevent it from absorbing any odors. When you're ready to bake, allow the mixture to come back to room temperature before folding in the egg whites as chilled mixtures can lead to a denser soufflé.

If you have leftovers (though rare!), you can store any unbaked soufflé mixture in the fridge for a day, but the whipped egg whites will deflate over time. My advice is to bake them immediately for the puffiest result. Unbaked soufflés do not freeze well, and baked soufflés can become a bit dense when reheated. If you must reheat, place them in a warm oven (around 300°F) just until warmed through to avoid a soggy texture.

Questions About Recipes

→ Can I make these soufflés ahead of time?

Soufflés are best served immediately after baking as they can deflate quickly.

→ What type of chocolate should I use?

Use high-quality dark chocolate for the best flavor. Aim for at least 70% cocoa.

→ Can I substitute the eggs?

Unfortunately, the eggs are crucial for the texture of the soufflé, so substitutions are not recommended.

→ What if my soufflé doesn't rise?

Ensure your egg whites are whipped to stiff peaks and fold carefully to maintain air in the mixture.