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Chocolate Yogurt Souffles

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Chocolate Yogurt  Souffles
One of my favorite souffle recipes to make is for my Yogurt ‘Cheesecake’ Souffles. It’s an easy to make souffle recipe where the base is thick, greek-style yogurt that gives the souffle a lot of body (and a cheesecake-like flavor) without a lot of work. It is also a great base for other souffle flavors, like these Chocolate Yogurt Souffles. Adding a little bit of cocoa powder to the mixture, along with a little extra sugar and honey for sweetness, turns these desserts into something a little more decadent.

These souffles have a great texture, both light and creamy. They don’t have an intense chocolate flavor, as some more traditional chocolate souffles do, but they certainly have enough to satisfy a chocolate craving – and they’re light enough that you can justify making them as often as you want. The base is made with yogurt, eggs, cocoa powder, honey and flour, with a little vanilla added for depth of flavor. Egg whites are beaten into a fully meringue with some sugar, then folded into the yogurt mixture. The mix is divided into ramekins and baked.

I use plain, Greek-style yogurt when making these souffles. The finished dish still has a slightly tangy, yogurty flavor to them, in addition to chocolate. If you don’t care for that tang of plain greek-style yogurt, a vanilla flavored yogurt will give you a slightly sweeter and slightly less tangy finished product and is also a good option. Greek-style yogurts definitely give you the best results with this recipe and you can use nonfat, full fat and everything in between.

To dress them up for a fancier dessert, I like to add a drizzle of chocolate fudge sauce (or ganache) before serving, but generally enjoy them as-is when I’m just indulging myself.

Chocolate Yogurt Souffles
1 cup plain greek-style yogurt
3 large egg yolks
3 tbsp all-purpose flour
3 tbsp cocoa powder
1 tbsp honey
pinch salt
1 tsp vanilla extract
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
6 tbsp sugar
butter and sugar, for ramekins

Preheat the oven to 375F.
Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, cocoa powder, honey, salt and vanilla extract.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
Working in two or three batches, gently fold egg whites in to the yogurt mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.
Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
Bake for 15-17 minutes, until evenly risen and lightly browned around the edges.
Serve immediately.

Makes 6.

Note: These can be baked in four 8-oz ramekins, but baking time will need to be increased by 5-10 minutes.

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  • Ryan
    April 13, 2012

    This looks amazing! and I recently got some ramekins so I can actually make this. Wooh! 😀

  • Part Time House Wife
    April 14, 2012

    This looks awesome! I’m adding this to my “to make” list in my notebook right now!!! Thanks for sharing.

  • Aly
    April 14, 2012

    I love the idea of using yogurt to make it healthier … do you know if regular plain (non-Greek) yogurt would also work?

  • Susan
    April 16, 2012

    I liked the above recipe so much. But greek style yogurt is not available in our area. Can I use plain yogurt instead. Also is there a substitute for cream of tartar. Adding chocolate fudge sauce is a good idea especially when you are serving for guests.

  • Liz P
    April 16, 2012

    I am a real sucker for a souffle and have never tried one with greek yogurt in it, love the idea of a tangy note! You’ve got my mouth watering, they look delicious. Looking forward to making them.

  • Jennifer J-W
    April 16, 2012

    These do sound delicious. I actually have a container of plain Greek yogurt in the fridge right now, so I’ll try them out one night this week.

  • Khadijah
    April 17, 2012

    @Susan and @Aly
    In her post on Yogurt “Cheesecake” Souffles (see link in above post) the author said you can use regular yogurt, but strain it first to thicken it up. Hope that helps!

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