Simple Chocolate Soufflés

Simple Chocolate Soufflés

Make these chocolate souffles right and you won’t have to get flowers and chocolate too.


  • 1/4 cup unsalted butter (at room temperature plus extra for the ramekins)
  • 3/4 cups granulated sugar (plus extra for the ramekins)
  • 2 large eggs (at room temperature)
  • 1/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon espresso powder
  1. Heat oven to 325 degrees F. Coat four 6-ounce ramekins with butter and sprinkle the insides with granulated sugar. Bring a kettle of water to a boil while you prepare the batter.
  2. Whisk together the flour, cocoa, baking powder and salt. Set aside
  3. Puree the butter, sugar and eggs for 1 minute in a blender for 1 minute.
  4. Warm the milk and vanilla extract by microwaving on high for 30 second. Add the instant espresso powder and stir until dissolved.
  5. Add half of the flour mixture to the butter to the blender and puree for 30 seconds. Add the milk mixture and puree again for 30 seconds. Add the remaining flour and puree for 1 minute.
  6. Divide batter evenly among prepared ramekins.
  7. Set the ramekins in an 8-inch square pan and set the pan on the oven rack. Pour hot water in bottom of pans to 1/8 inch deep and slide into the oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
  8. Remove pans from oven and let ramekins stand in water for 5 minutes.
  9. Remove ramekins from water and cool slightly before serving. The soufflés can be served straight from the cups or inverted onto a plate.


Add yours
    • 2

      I just made these at high altitude (6800 ft) and they were a little deflated, but tasted awesome=like a chocolate lava cake! One thing I noticed was the water bath evaporated pretty quickly, I had to refill the baking pan with more water. Maybe because it’s a drier climate?

  1. 5
    Sue L

    I made them as orange-chocolate tonight and they were to die for! Amazing. The orange essence was perfect.
    Here’s what I did to make orange-infused milk:
    Heat the 1/3 Cup milk in microwave for 30 seconds. Stir in 1/2 Tblsp fresh orange zest (from about 1 small or 1/2 large navel orange). Let steep on countertop for 15 minutes. Pour through a small strainer into a small container. Set aside until ready to use. Discard zest.

  2. 6

    Mine are in the oven now and I totally forgot the espresso powder! The chocolate mixture tasted awesome as it was going into the ramekins though, so I do not think the omission of 1/8 teaspoon of instant espresso powder is going to make or break the recipe. Happy Valentine’s Day! 🙂

  3. 11

    What kind of flowers do you use, roses, geraniums, daffodils or gardenias. If you mean a powder resulting from ground grains it is spelled flour….:-)

  4. 13

    made this as gluten free for the celiacs in the family. only addition was 1/4 tsp xanthan gum just to help it stay like a souffle. just delicious and really easy.
    made for a great Valentine’s dish.

  5. 17

    The recipe doesn’t specify the type of milk–is it whole milk? Does it matter? Also, does it matter whether you use regular cocoa powder or dutch processed? I’ve read that when a recipe calls for baking powder vs. baking soda you should use dutch processed.

  6. 24

    Can this be adapted for diabetics, using Stevia instead of sugar? I’d probably use sugar to coat the ramekins, but Stevia in the batter.

  7. 25

    Is this easy to halve for two people? Just wondering how precise these measurements need to be/how finicky soufflé is (I’ve never made it). Obviously I can easily halve two eggs or one teaspoon of vanilla, but 3/4 cup of sugar and 1/3 cup of milk and flour are a little tougher to get precisely right.

  8. 28
    Eric Anderson

    I’m with Christin – can the espresso powder be left out? Would like to make these, but even the slightest hint of coffee taste would ruin them for me..

    • 32
      Matthew Bohne

      Like the vanilla extract, the coffee powder acts as an enhancement to the flavor of the chocolate. Coffee and chocolate share many of the same flavor compounds as do vanilla and chocolate. The vanilla helps boost fruity/floral notes, while the coffee brings out the bitter, earthy tones. Both are a quick trick to boost the flavor without adding more chocolate.

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