Dark Chocolate Souffles

Let’s celebrate Valentine’s Day with gooey, decadent and delicious Dark Chocolate Souffles. This chocolate souffle recipe is the perfect dessert if you’re holding a stay-at-home Valentine’s celebration this year!

Love making Valentine’s Day or date night at home? You have to try Cast Iron Ribeye, Spinach Madeline and Homemade Mashed Potatoes for your meal before these souffles!

Three Dark Chocolate Souffles sit on a baking sheet

My husband and I are a low-key Valentine’s Day couple. We don’t normally exchange gifts, opting for heartfelt cards and homemade presents. (“Presents” meaning “baked goods.”) 

We prefer cooking at home instead of braving the restaurant dinner crowds. We spend the evening taking it easy and enjoying time together in the comfort of our own home.

And most years, I bake soufflés to finish off our homemade Valentine’s dinner. (Want to make Valentine’s Day dinner at home this year? Check out this post about Date Night at Home!)

Why I love this recipe:

I’ve been making a rendition of this chocolate souffle recipe for years, and this might just be my favorite version yet because the chocolate is so rich and intense.

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    The chocolate is utterly decadent and this is absolutely a dessert for a chocoloholic. (That said, if you want a lighter dessert? These souffles aren’t for you.)

    But trust me when I say they are absolutely decadent and the perfect way to end a Valentine’s Dinner with the person(s) you adore most in the world.

    Chocolate fan? Check out the following: Peanut Butter Chocolate Fudge | Chocolate Almond Butter Cookies | Chocolate Guinness Cupcakes with Bailey’s Frosting | Strawberry Chocolate Cake | Chocolate Crinkle Cookies

    Looking for date night inspiration? Head on over to my Valentine’s Day recipe index for some food ideas.

    What you need to make this chocolate souffle recipe

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    In addition to these tools, you need a few ingredients, too:

    • Dark chocolate—your favorite kind! I normally grab a fancy bar from the store, but I’ve also made these chocolate souffles with dark chocolate chips in a pinch.
    • Half-and-half
    • Egg yolk
    • Kosher salt
    • Egg whites
    • Granulated sugar
    Two risen chocolate souffles on a baking sheet

    How to make a souffle

    First and foremost, preheat your oven and position a baking rack in the middle of it. Line a baking sheet with parchment paper. Spray your souffle dishes with baking spray, and sprinkle in some sugar, tilting them to coat the insides completely. Pour out the excess, then set onto the prepared sheet pan.

    Make the souffle batter

    Heat a saucepan filled halfway with water over high heat. Bring it to a simmer and choose a bowl that fits over the top of it that does not touch the water.

    Combine your chocolate and half-and-half in the heat-safe bowl that fits over the saucepan.

    When the water is simmering, set the bowl over the saucepan to create the double boiler. Stir until the chocolate has melted and the mixture is smooth, then remove from the heat and set aside.

    Use a hand mixer or stand mixer to beat egg whites until they’ve formed soft peaks. (This happens when you turn off the hand mixer, lift the beaters out of the fluffy egg mixture and they fold over themselves.) Sprinkle in the sugar, then continue until the egg whites form hard peaks.

    Stir the egg yolk and salt into the chocolate mixture. Once combined, use a rubber spatula to gently fold the beaten egg whites into the chocolate mixture. This step is super important, and you do not want to overmix! Simply mix until just combined.

    Bake and serve the chocolate souffle recipe

    Divide the batter among the prepared soufflé dishes. Don’t worry about overfilling them—the souffles are going to rise upwards, not spill over the sides like some cakes do.

    Bake the souffles until they have risen considerably and the tops are firm to the tough, about 14-16 minutes. I suggest peeking at your soufflés without opening the oven door around the 10-11 minute mark to check their rise.

    Serve the souffles immediately, sprinkling with powdered sugar, whipped cream, fresh fruit or simply by themselves!

    A souffle in a purple dish sits on a red napkin on a white plate in front of other souffles

    Frequently Asked Questions

    Can I make the soufflé batter ahead of time?

    Yes! You can whip the batter up to a day or two in advance, cover with plastic wrap and refrigerate. When it’s time to bake your dessert, preheat the oven, then prepare the ramekins, add the batter and bake until ooey gooey and delicious!

    How do you know when a soufflé is done?

    I like to go by look. If the soufflé has risen well out of its ramekin, it’s probably done.

    If you want to stick a toothpick or a butter knife into it and pull it out, you’ll want it to come out clean… but I don’t mind my soufflé being a little gooey in the middle.

    Do you need cream of tartar for souffle?

    Not for this souffle! You can use it to help your egg whites get nice and fluffy as you beat them, but it’s not imperative.

    Is chocolate souffle hard to make?

    I think a chocolate souffle looks more challenging to make than it actually is. While it requires some cooking skills (meaning you need to feel confident melting your ingredients in a double boiler, you need to know how to whip egg whites until they form hard peaks and you need to be able to gently fold the egg whites into the chocolate), it’s not impossible and doesn’t require a pastry degree.

    Pinterest image for Dark Chocolate Souffles, featuring three risen chocolate souffles

    Quick tips and tricks to ensure your soufflés rise and are light and fluffy

    There are a few things that go into making the perfect soufflé!

    1. Have the right equipment. That means having a good ramekin for the soufflés to bake in, a hand mixer to whip up the egg whites and a spatula to fold all the ingredients together.
    2. Make sure the egg whites are at room temperature! I like to separate my eggs an hour in advance, refrigerate the extra two yolks to go into scrambled eggs the next day, and let the egg whites hang out on the counter in a bowl. (It’s harder to get a cold egg white to whip into hard peaks!)
    3. If you’re having trouble getting the egg whites to fluff up and form peaks, you can add a pinch of cream of tarter or a squeeze of lemon juice to them. This isn’t required, but it’s a little tip I’ve learned along the way!
    4. Don’t overfold the batter. You want it to just come together, dollop it into the ramekins and bake!
    5. Serve and enjoy immediately. A soufflé will fall as it sits after baking and won’t be nearly as airy or fluffy as it is straight out of the oven.

    Other delicious Valentine’s Day desserts:

    Now who’s ready for these gorgeous souffles? Scroll on down to get the recipe!

    Three Dark Chocolate Souffles sit on a baking sheet
    Yield: 3 7 oz. soufflés

    Dark Chocolate Soufflés

    Prep Time: 20 minutes
    Cook Time: 16 minutes
    Total Time: 36 minutes

    Celebrate Valentine's Day with these gooey, decadent and delicious Dark Chocolate Soufflés, which come together quickly and bake up nicely. The perfect dessert if you're holding a stay-at-home Valentine's celebration this year!


    • 6 oz. dark chocolate
    • ¼ cup half-and-half
    • 1 large egg yolk
    • A pinch of kosher salt
    • 3 egg whites, at room temperature
    • 1 tablespoon granulated sugar (plus additional sugar to prep the baking dishes)


    1. Preheat the oven to 400°F, and position a baking rack in the middle of the oven. Line a baking sheet with parchment paper.
    2. Prepare the ramekins: Spray three 7 oz. ramekins with nonstick cooking spray. (You can also use softened unsalted butter.) Sprinkle in some sugar and tilt the dishes to coat the inside completely. Tap to remove excess sugar. Arrange the prepared baking dishes on a baking sheet, and set aside.
    3. Fill a saucepan halfway full and bring the water to a simmer over high heat.
    4. Combine the chocolate and half-and-half in a large heat-safe bowl that fits over the saucepan. When the water is simmering, set the bowl over the saucepan to create a double boiler. Stir with a rubber spatula or wooden spoon until the chocolate has melted and the mixture is smooth. Remove the bowl from the heat, and set aside to cool slightly.
    5. Using a hand mixer (or stand mixer), beat the egg whites until they have formed soft peaks. Sprinkle in the sugar, and beat again until the egg whites form hard peaks. Set aside.
    6. Stir the egg yolk and salt into the slightly cooled chocolate mixture, stirring quickly so the yolk doesn't scramble.
    7. Using a rubber spatula, fold the beaten egg whites into the chocolate mixture, stirring until just combined. This is very important because if you overmix the batter, your souffles won't rise as much!
    8. Divide the batter among the prepared ramekins. You can fill them to the top!
    9. Bake the souffles until they have risen a lot and the tops are firm to the touch, about 14-16 minutes. If you can peek at your souffles without opening the oven door, do this around the 10-11 minute mark to check the rise.
    10. Serve the souffles immediately, sprinkling with powdered sugar, whipped cream, fresh fruit or simply by themselves!


    Adapted from Bon Apetit's Milk Chocolate Soufflés with Nougat Whip.

    This recipe can be made into FOUR smaller souffles. I just happened to use my 7 oz. souffle dishes, and it worked beautifully. That said, they are VERY rich, and a smaller serving might be a good idea if you aren't a chocoholic.

    A note on the chocolate:

    • I normally purchase a nice dark chocolate bar at the store, but you can use dark chocolate chips if you have those!
    • Choose a chocolate that you enjoy eating. These chocolate souffles are intensely chocolately, so you want to like the flavor, and some dark chocolates can veer toward bitter, depending on your tastebuds and personal taste.

    Nutrition Information:


    3 souffles

    Serving Size:

    1-7 oz. souffle

    Amount Per Serving: Calories: 410Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 135mgSodium: 151mgCarbohydrates: 40gFiber: 4gSugar: 32gProtein: 10g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    Have you tried this chocolate souffle recipe? Leave a comment and star rating below to let me know what you thought!

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    1. STOP. Oh my goodness, these look incredible! Dark chocolate is my love language. These are happening for sure! I can’t wait to taste them.

      1. Thanks so much, Krayl! I’m a sucker for chocolate (and anything sweet), and these are totally easy to pull together! Souffles used to freak me out so much because of the egg whites and not stirring them too much… but they’re not too challenging! (And even if the souffles don’t rise so much… they’re good. We ate these after they fell, and they were still delicious!)

      1. Thanks, Carrie! The souffle bowls I have are the Le Creuset Stoneware 7-Ounce Stackable Ramekins in Cassis (<-- affiliate link!), and I am a huge fan of them! Happy baking!

    2. These dark chocolate souffles look AMAZING. They have risen so perfectly, evenly and appear so rich and decadent in flavour.. I wish I had one now!

      1. Thanks so much, Thalia! I wish there was a way for me to send you one and it not to end up flat and sad by the time it arrived on your doorstep. But alas… The good news is these don’t take much time or effort and are totally wonderful!

      1. Ha! Thanks, Julie! I think I’d be OK without the flowers, too, though they’re always a lovely surprise! And this dessert? So. Darn. Good.

    3. What a fabulous Valentine’s you had, Erin and even better with these mouth watering souffles! You described my perfect Valentines evening to a T! I love a quiet evening at home vs braving the crowded and often way to noisy restaurants. Finishing off dinner with a bit of dark chocolate never hurt either! I’ve not made chocolate souffles in over a year. I think it’s time. Thank you for your inspiration! Hope your still enjoying those beautiful pink flowers…. (I’d be gawking at them all day too!!).

      1. Thanks, Traci! I’m glad y’all like a quiet evening at home as opposed to a hectic one out on the town. You should totally make some chocolate souffles sometime soon because they’re hard to beat and so wonderful as a sweet treat after a lovely dinner!

    4. This looks amazing! I have to admit I was a little skeptical about attempting to make this, only because of the over beating the egg whites, but as I read all the comments and your replies, I thought, I will try it this weekend. Thank you for sharing. P.s. Congratulations on your bundle of joy, hopefully she/he arrived in due time

    5. Hello,
      I’m anxious to try your soufflé! Could you tell the approximate cooking time?
      Thank you very much,

      1. Hey Ann! It took 16 minutes in my oven, but my oven is SUPER old. If you can view food as it bakes in your oven, I’d take a peek at the 12-13 minute mark. It’ll be a little different in every oven, unfortunately, but hopefully, this gives you a jumping off point. Let me know how these turn out for you!

    6. Heeeeeeeeyyyyyy! So, these look delicious. I. mean. DELICIOUS!!! Valentine’s day is coming up this Tuesday and I’m going to need these. (I’m forever alone) Now, Since I’m such a lone fox this year imma need a single serving of this only. (I’d have no issue eating all three but I don’t think that’s exactly in the best interests of staying healthy.) Can you please reduce the recipe for me! I know I just divide by three but the ONE egg yolk is killing me. So is the 1/4 cup of half and half, AND the pinch of salt. (honestly, how should I know what a THIRD of a PINCH is?!) Anyway, help me out, please! Thanks so so much!

      1. Hiiiiiiii! Thanks so much! They are absolutely delicious, and I’m glad you think they might be, too.

        So… bad news about making this a single serving: I’ve yet to find a good way to make that happen. :/ Not the news you wanted to hear, I KNOW, but unfortunately, there’s no way to cut this recipe into a third.

        If you want to experiment — and by that, I mean try something I’ve never tried and might not work — you could use 1 1/3 tablespoons half-and-half, a pinch of salt, and use a small egg yolk. The yolk adds richness and fat to the souffle, so you’ll still need it. I’m unsure if this would work, but it *might* be worth a shot if you’re dead-set on making a solo souffle this Valentine’s. If you do give it a go, please let me know how it turned out!

        And if you decide you don’t want to risk it, make the recipe as-is, and store the other two in the fridge. They’ll sink back into the ramekins and be more dense when you eat them later, but they’re still darn tasty.

      1. Half-and-half is a dairy product sold in the U.S. that’s essentially half whole fat milk and half cream. You can make it easily at home by using equal parts of both.

      1. It’ll flatten if it’s not served immediately. That said, it’s still delicious, just a bit more dense than the fluffy souffle that comes out of the oven.

      1. Hey Paula! You can probably use the same amount and just put less into the souffle dishes. The souffle dishes I use fit 7 ounces. (And that’s a lot for an individual serving.) I’m unsure if this is a standard size for a souffle dish, but you can easily divide the batter among four souffle dishes instead of three and let them be a little smaller. I don’t think anyone would complain. 😉

    7. This is the ultimate valentines day dessert! I love making chocolate souffles, but never tried it with dark chocolate, awesome recipe!

      1. I totally agree, Albert! If you’re a fan of dark chocolate, I think you’ll like these souffles. They’re crazy rich but perfect for a Valentine’s Day dessert. Enjoy!

      1. Hey Sophia, great question! Yes, if you were to use a 4 oz. ramekin, your baking time would need to be shorter, though I’m not 100% sure how much shorter since I’ve never made this recipe in 4 oz. ramekins. I’d think an 8 oz. ramekin’s baking time would be similar to the 7 oz. one I used in this recipe.

        Let me know what you end up doing (and how it works out!) Happy baking!

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