Chocolate Souffle Recipe

Cheaters Chocolate Souffle

This Chocolate Souffle recipe is foolproof and very easy to make.  The traditional souffle recipe scares me as they sound too complicated and can be a real challenge!  You can even make this souffle batter ahead of time and refrigerate until ready to bake.  You will have a beautiful and decadent dessert that takes less than 30 minutes to put together and can even be made ahead.  The secret to this recipe is using sweetened condensed milk.  Be prepared, as this dessert is very rich and will definitely satisfy any chocolate craving.  Give it a try!


Chocolate Souffle


More great Chocolate Recipes.  Also more Cake Recipes.



Chocolate Souffle Recipe:
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Dessert
Keyword: Chocolate Souffle Recipe
Servings: 6 servings
  • 1 tablespoon granulated sugar
  • 4 ounces bittersweet or semisweet chocolate (62 to 75%), chopped into small pieces
  • 1/3 cup sweetened condensed milk*
  • 3 egg whites, room temperature
  • 2 egg yolks, room temperature
  • 3 to 4 tablespoons powdered sugar (confectioners' sugar)
  1. Preheat oven to 375 degrees F.  Adjust the oven rack to the middle position.  Liberally spray four (4-ounce) ramekins with nonstick cooking spray.  Coat inside of each ramekin evenly with the 1 tablespoon granulated sugar; pour out any excess sugar.

  2. In a large microwave-safe bowl, microwave the chopped chocolate on High in 15-second increments, stirring, until just melted, approximately 1 to 2 minutes.  Remove from microwave and stir in sweetened condensed milk.  Stir in the egg yolks until well blended.  Learn different techniques for How To Melt Chocolate.

  3. In the large bowl of your electric mixer, beat egg whites until medium-stiff peaks form, approximately 3 to 4 minutes. Using a rubber spatula, gently fold 1/3 of the beaten egg whites into the chocolate mixture until just incorporated.  Gently fold in the remaining beaten egg whites until just incorporated.  Do not over mix

  4. Divide the batter evenly among the prepared ramekins.  Fill to about 1/4-inch below the rim. With a damp paper towel, wipe around the rim (edges) to remove any excess filling, butter, or sugar.  Sift some of the powdered sugar over the tops of the unbaked chocolate souffle.  Place filled ramekins on a cookie sheet for easier handling.

  5. NOTE:  If preparing ahead of time, cover with plastic wrap and refrigerate until ready to bake.  Remove from refrigerate approximately 30 minutes before baking and remove the plastic wrap.

  6. Inside of chocolate souffleBake 13 to 15 minutes or until tops rise about 1 inch above the rim of the ramekins.  The soufflés will be puffed and beginning to crack on the top (the centers will be soft).  Do not open the oven door while baking.  

  7. When done, remove from oven and sift additional powdered sugar over the tops.

  8. Serve immediately as most souffle will fall as they cool.  I have found that these souffle do not fall like other recipes.

  9. Makes 4 servings.

Recipe Notes

*  I used fat-free sweetened condensed milk.


Source:  I slightly adapted this recipe from Good Housekeeping magazine.


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