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Simple Dark Chocolate Souffles

Simple Dark Chocolate Souffles

I think that a dark chocolate souffle is the quintessential Valentine’s Day dessert. Chocolate is practically required eating on Valentine’s and souffles, because they aren’t as commonly made as other types of desserts, always seem to be extra-special – perfect for sharing with that special someone.

For all the mystique about them, souffles are not that hard to make. This one in particular is dead-easy as long as you can beat egg whites to soft peaks successfully, as that is the single remotely-challenging component of this recipe. The base of the souffle is made up of melted chocolate, sugar and egg yolks. I added a couple of tablespoons of kahlua for flavoring, but you can use brandy, Irish creme, amaretto or another liqueur in its place. It adds a little dimension to the souffle, but the flavor doesn’t end up being too strong. If you prefer not to use alcohol at all, you can just as easily use milk or cream in place of the liqueur.

Beaten egg whites are folded into the base and the souffles are baked. Baking time is short and the souffles turn out with a slightly crisp top and a melty, but not liquid, interior. They have a great chocolate flavor and taste surprisingly light. I think that this is a great combination because it gives you all the flavor without heaviness – and eating a dessert that weighs you down is definitely not something you want to do on V-day.

The recipe makes four souffles. Leftovers can be stored overnight in the fridge if you don’t eat them the first day. They’re not quite the same as the souffles hot from the oven, but they’re still quite a tasty (and indulgent) breakfast!

Simple Dark Chocolate Souffles
5 ounces dark chocolate (65-72%), chopped
1/2 cup sugar
2 tbsp kahlua or brandy (or milk/cream)
2 tsp vanilla extract
1 tbsp all purpose flour
4 large eggs, separated, at room temperature

Preheat oven to 375F.
Lightly butter 4 6-oz. ramekins and coat with sugar (pour 1 tbsp into one of the ramekins, swirl to coat, pour into the next and repeat).
Melt the chocolate in a large mixing bowl and whisk together with sugar, kahlua (other liqueur or cream) and vanilla extract. Mixture will be thick and pasty. Beat in the egg yolks one at a time, followed by the flour.
In a medium mixing bowl, beat egg whites to soft peaks. Whisk 1/3 of beaten egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites in two additions, folding until mixture is uniform and no streaks of egg whites remain.
Divide evenly into prepared ramekins and wipe edges to ensure they are clean. This helps the souffles get an even rise. Place ramekins on a baking sheet.
Bake for about 15 minutes, until souffles are well-risen and set at the edges (center may appear wet, but should still be set).
Serve immediately.

Makes 4.

Share this article

  • Karina
    February 11, 2008

    Souffles for breakfast? I like the way you think!

  • Nicole
    February 11, 2008

    Anything leftover is fair game for breakfast in my book!

  • AlwaysHungry
    February 11, 2008

    I’m drooling over here

  • Amelia
    February 11, 2008

    This looks delicious! Will be attempting it very soon. 😀

  • Ashley
    February 11, 2008

    Mmm chocolate souffle for breakfast! This looks so good. I’ve never made a souffle before. Your description of the slight crispy top and melty interior sounds so delicious.

  • Stephanie
    February 12, 2008

    That’s the BEST looking breakfast I’ve ever seen…or lunch…or dinner..

  • Rachel
    February 12, 2008

    is it possible to bake it in a cupcake-cup instead of a ramekin?

  • Katie
    February 13, 2008

    they look deliciously light and chocolately. Mmmm chocolate for breakfast!

  • Mansi Shah
    December 8, 2008

    I have a question about this… how do u make them when u r entertaining because it sounds like u have to make the batter and bake them immediately and eat them immediately… that means that I would have to make the souffle in the middle of my dinner party…

    Can you make the batter a couple of hours ahead of time and then bake the souffles just before eating or will that deflate the whites? Or can I bake them ahead of time and let them cool?

    The recipe looks delicious though and I am dying to make it for a dinner party of 10 ppl this weekend…


  • Heather
    February 7, 2009

    I have always wanted to make a souffle and now I think I might be able to. This looks delicious, hopefully this will turn out well for my boyfriend and I on Valentine’s Day. Thanks! 🙂

  • Football Betting
    January 26, 2010

    Oh my! This dark chocolate souffle is the perfect gift for your special someone on the Valentines.

  • Hans
    February 3, 2010

    Even if its an pretty old article – I made those yesterday and I can tell you they were sooo tasty. The creamy filling was so awesome. You HAVE to try those out!

  • Erika
    March 18, 2010

    I made these for valentine’s day and am making them again for my birthday! These are so amazing. I have to admit, I ate leftovers for breakfast too. mmm, soo good.

  • easy irish desserts
    March 17, 2008

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