Valentine Chocolate Soufflé (Printable)
An elegant, airy chocolate soufflé with a rich, molten center. Perfect for a romantic Valentine's dessert.
# What You'll Need:
→ For the Soufflé
01 - 2 oz bittersweet chocolate (60–70% cacao), chopped
02 - 1 tablespoon unsalted butter, plus more for greasing
03 - 1 tablespoon whole milk
04 - 1 large egg yolk
05 - 2 large egg whites
06 - 2 tablespoons granulated sugar
07 - 1/4 teaspoon pure vanilla extract
08 - Pinch of salt
→ For Preparing the Ramekins
09 - 1 tablespoon unsalted butter, softened
10 - 1 tablespoon granulated sugar
→ Optional Garnish
11 - Powdered sugar, for dusting
12 - Fresh raspberries or strawberries
# How To Make:
01 - Preheat the oven to 400°F. Place a baking tray in the oven to heat.
02 - Grease two 6-ounce ramekins with softened butter, coating the bottom and sides thoroughly. Sprinkle with granulated sugar, tapping out any excess.
03 - In a heatproof bowl set over barely simmering water, melt the chocolate with 1 tablespoon butter and the milk, stirring until smooth. Remove from heat and let cool slightly.
04 - Whisk in the egg yolk and vanilla extract until well combined.
05 - In a clean bowl, beat the egg whites and salt until soft peaks form. Gradually add the sugar and continue beating until glossy, stiff peaks form.
06 - Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites until just incorporated—do not overmix.
07 - Divide the mixture evenly between the prepared ramekins, filling each almost to the top. Run your thumb around the inside edge to help them rise evenly.
08 - Place ramekins on the preheated baking tray and bake for 12–15 minutes, or until the soufflés are puffed and just set but still slightly wobbly in the center.
09 - Remove from oven, dust with powdered sugar, and serve immediately with fresh berries if desired.
# Expert Tips:
01 -
- The contrast between the crisp exterior and that molten, dreamy center creates a chocolate experience that simply cant be matched by any other dessert.
- Even when they deflate a bit, which they always do, theres something charmingly humble about it – like the soufflé is sharing a little secret joke with just you.
02 -
- Never, ever slam the oven door or even the counter while soufflés are baking – I once lost an entire batch to an enthusiastic cabinet closing.
- The center should still have a slight wobble when you take it out – if you wait until its completely set, youll lose that divine molten middle.
03 -
- Make the base mixture up to a day ahead and refrigerate, then fold in freshly whipped egg whites just before baking for a stress-free dessert finale.
- For a surprise center, freeze small discs of ganache and drop them into the center of your soufflé batter before baking – theyll create pockets of extra richness.