Beth’s Foolproof Chocolate Soufflé Recipe

Beth’s Foolproof Chocolate Soufflé Recipe

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Chocolate Lava Cake
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S’More Pie
Creme Brulee
Chocolate Raspberry Pavlova

Makes 2 Soufflés

1 tbsp (15 g) butter, melted
4 tsp (20 ml) sugar

For Base:
1 egg yolk
2 oz (56 g) bittersweet chocolate
3 tbsp (45 ml) butter
½ tsp (2.5 ml) vanilla extract
Large pinch of salt
NOTE: Make the base ahead. If using in less than an hour, leave on counter. If it will be more time, pop in fridge. When sitting down to dinner, remove and allow to come to room temp.

For Meringue:
2 egg whites
1/4 cup (50 g) sugar
½ tsp (2.5 ml) cream of tartar or 1 tsp (5 ml) white vinegar

For Whipped Cream:
1 cup (240 ml) heavy cream
1 tsp (5 ml) vanilla extract
1 tbsp (7 g) powdered sugar (icing sugar or confectioner’s sugar)

Special Equipment:
1 cup (240 ml) oven-safe ramekins

TIP#1: Use a 1 cup (240 ml) ramekin. Really the best size for assuring success.

To plan ahead brush each ramekin with the melted butter.

TIP#2 Don’t skip the sugar coating. Coating each ramekin with the sugar, allows the egg mixture something to cling to as it rises up in the oven. It also gives a nice crunchy sweetness to the souffle after it’s baked. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.

TIP#3 I hour before you plan to serve. Make the soufle base ahead of time. Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature. If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake.

TIP#4: Right before you sit down to dinner do these 3 things:
1.) remove the base from the fridge rest on counter to allow it to come up to room temperature if you’ve refrigerated it.
2.) Place egg whites in a bowl so they come to room temperature and will be ready to be whipped.
3.) Measure out your sugar and have cream of tartar ready (or vinegar)

After dinner is over, preheat oven to 400F (200C).

TIP#5: Position oven rack on the lowest rung position. This will allow for your soufflés to bake a bit longer and rise up more, while making sure the tops don’t burn in such a hot oven.

While the oven preheats, begin to whip the whites. Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy.

Then place one dollop of whites into the base and fold to lighten the base. Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.

Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top. Smooth off with a spatula so you have a flat consistent top.

TIP# 6: Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.

Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.

Meanwhile while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable. Transfer to a serving bowl.

When soufflés are done remove from oven, dust with powder sugar and serve immediately.

Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.


View Comments (29)


  1. Shaira G

    January 31, 2016 at 2:43 am

    How about gas ovens – the heat is underneath. Where should I put my souffles?

  2. MZawesomechic

    January 31, 2016 at 2:43 am

    I love this. I love how she explains every detail unlike other youtubers and tells you everything to perfect the recipe. New subscriber!

  3. Anisa Yasmin

    January 31, 2016 at 2:43 am

    Hi Beth, I was wondering if this recipe will work with White Chocolate? 

  4. puwadetr Thee

    January 31, 2016 at 2:43 am


  5. puwadetr Thee

    January 31, 2016 at 2:43 am


  6. HoshiHikari

    January 31, 2016 at 2:43 am

    Does it matter what vinegar you use? Like is apple cider vinegar okay?

  7. Wendy Li

    January 31, 2016 at 2:43 am

    My soufflé cracked before it finished baking. Any tips?

  8. xxhsifgibleerxx

    January 31, 2016 at 2:43 am

    When I made the chocolate base after a few minutes it started to harden, I tried whisking it hard before I added the egg white mixture but it wouldn't mix in because the chocolate base was not liquidy at all. Any thoughts anyone?

  9. mineski

    January 31, 2016 at 2:43 am

    hi do you have to use bitter sweet chocolate? Can you use semi sweet? And also do you have to use cream of tartar or the vinegar for the meringue? Can you just use the egg whites and sugar? Thanks

  10. Fabio Gomes

    January 31, 2016 at 2:43 am

    Can you do a Raspberry Soufflé please.

  11. palleyrrm

    January 31, 2016 at 2:43 am

    Why are there dislikes in this video?

  12. Peyton Delay

    January 31, 2016 at 2:43 am

    Beth do you have to do the whip cream? cause I don't wanna poke a hole into the souffle.

  13. Weng Ee Then

    January 31, 2016 at 2:43 am

    Will it still taste good without the whipped cream? I'm not a fan of whipped cream but really want to try the chocolate soufflé :(

  14. Justine T

    January 31, 2016 at 2:43 am

    Hey Beth! I just made these beautiful soufflés, but with dark chocolate, and they tasted amazing! It was my first time making these and without your recipe, I would have never known that it's actually so easy. Can't wait to make them again and share it with my family 🙂 xx

  15. Rosario herebia

    January 31, 2016 at 2:43 am

    Awesome ! I will def try to make now :)

  16. Hanadi Alneghaimishi

    January 31, 2016 at 2:43 am

    Thank you so much for the recipe ! I've been wanting to make chocolate souffle for the longest of time and finally found your recipe and tried it ! It rose beautifully I was so proud :') ,,, BUT the consistency of the inside of the souffle was foamy .. which I did not enjoy.. I was extremely disappointed ..I don't know if chocolate souffles are supposed to be like that.. maybe i was expecting it to be more like a molten lava cake?.. or maybe i did something wrong ?

  17. Sugarbow03

    January 31, 2016 at 2:43 am

    Mine rises up perfectly and had a nice crust on top but on the inside it was really watery what did i do wrong

  18. PepaGrace1

    January 31, 2016 at 2:43 am

    It was amazing though!

  19. PepaGrace1

    January 31, 2016 at 2:43 am

    Good recipe but in my particular ramekins I had to cook almost 20 minutes

  20. MrFrisMich

    January 31, 2016 at 2:43 am

    will it realy "occur" from a loud noice?

  21. Nerdy Ghost

    January 31, 2016 at 2:43 am

    so helpful i always wanted to make a chocolate souffle! now i can ! TY!

  22. B nur

    January 31, 2016 at 2:43 am

    does the inside supposed to be foamy?i used to make souffle with another recipe.its inside was like melted chocolate but this is like should it be?

  23. Hannah Kaitlin

    January 31, 2016 at 2:43 am

    Could I use a cupcake pan instead of a ramekin? 

  24. KwniStewart

    January 31, 2016 at 2:43 am

    I will try this tonight nd let you know how it goes!! :)

  25. Cecilia Ramirez L

    January 31, 2016 at 2:43 am

    Dear Beth, Please make a video about cheese souffle 🙂 I have seen recipes of others but none of them give me so much confidence as you.

  26. Marlon Balogh

    January 31, 2016 at 2:43 am

    Great video – but I advise against melting the butter, to coat the cups.

  27. Murea Gabriela

    January 31, 2016 at 2:43 am

    Beth, I have recently stumbled upon your channel and since them I can not stop browsing through your recipes! I have started with the souffle and it was a superb treat… even though it was not Valentine's Day!:)
    I think you are doing a great job and you have a lovely way of explaining these scrumptious recipes!

  28. Shaun D'Silva

    January 31, 2016 at 2:43 am

    Beth! I made them! Absolutely amazing stuff!

  29. Allain Tyrell

    January 31, 2016 at 2:43 am

    I never failed with your recipes but this time I did 🙁 I think it is because my ingredients

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