A perfect chocolate soufflé is heavenly, and our recipe is nothing short of it. Besides crème brûlée, chocolate soufflé is one of the most talked-about, luxurious French desserts. Though it might seem intimidating, it’s actually quite simple to make. This dessert is just so beautiful to look at, so impress the guests at your next dinner party with the chocolate soufflé.

A little tip, you’ll need a special kind of container to bake the soufflés called ramekins. If you do not have ramekins, you can use small glass jars, muffin tins, small glass bowls, or custard cups too.

You’ll Need

1 cup of your melted favourite vanilla ice cream

5 egg whites

1 tsp of vanilla

170 g of dark chocolate

2 tbsp of coffee

3 egg yolks

1/2 tsp of salt

1/4 cup of sugar


1. Chop the chocolate finely. Smaller pieces will melt faster.

2. Crack the eggs and separate the required egg yolk and egg white. The next way is to crack an egg in a bowl and separate the yolk out by hand. Using the eggshells always has the risk of puncturing the yolk.

3. Preheat the oven to 190 degrees Celsius.

4. Butter the ramekins and sprinkle sugar on the inside.

5. In a bowl over a double boiler, heat chocolate, coffee, and the remaining 1 Tbsp. butter. Once melted, set aside and allow to cool.

6. Whisk in the egg yolks and vanilla extract into a chocolate mixture. If the melted chocolate is too hot, the yolks will curdle.

7. In another bowl, add the egg whites and whisk until soft peaks. At this time, add the salt and the remaining sugar and whisk until stiff peaks.

8. Gently fold the egg white mixture into the chocolate mixture in thirds.

9. Spoon the batter into the ramekins and bake in the oven for 12-15 minutes.  

10. Once out of the oven, create a well in the soufflé and pour in the melted ice cream as a substitute for crème anglaise.