Molten Chocolate Soufflé Recipe for Two
A quick and easy romantic dessert featuring a warm, gooey molten chocolate center and a light, airy soufflé exterior, perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 3.5 oz (100g) dark chocolate (60-70% cocoa), good quality like Lindt Excellence or Ghirardelli
- 2 tbsp (28g) unsalted butter, plus extra for greasing
- 3 tbsp (38g) granulated sugar, divided
- 3 large eggs, separated
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Butter the insides of two 6-ounce ramekins and sprinkle 1 tablespoon of sugar into each. Tilt and rotate to coat evenly, then tap out excess sugar.
- Chop dark chocolate into small pieces. Melt chocolate and 2 tablespoons butter together gently in a microwave-safe bowl or over a double boiler until smooth. Set aside to cool slightly.
- Separate eggs into yolks and whites. Place yolks in a medium bowl and whites in a clean, dry bowl.
- Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form. Gradually add 2 tablespoons sugar and continue beating until stiff, glossy peaks form.
- Stir egg yolks and vanilla extract into the cooled chocolate mixture until smooth.
- Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten the batter. Then fold in the remaining whites carefully to preserve air.
- Spoon batter evenly into prepared ramekins, filling about three-quarters full. Smooth tops gently.
- Place ramekins on a baking sheet and bake for 12-14 minutes until soufflés rise and develop a slightly crisp top but remain molten inside. Avoid opening oven mid-bake.
- Remove from oven and serve immediately, optionally dusted with powdered sugar or with a scoop of vanilla ice cream.
Notes
Use fresh eggs at room temperature for easier whipping. Fold egg whites gently to preserve air and ensure soufflé rises well. Let melted chocolate cool slightly before mixing with yolks to avoid cooking eggs. Serve immediately for best molten center. For dairy-free version, substitute butter with coconut oil and use dairy-free dark chocolate; use aquafaba instead of egg whites for vegan option.
Nutrition
- Serving Size: 1 soufflé (half of t
- Calories: 320
- Sugar: 22
- Sodium: 70
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
Keywords: molten chocolate soufflé, romantic dessert, chocolate dessert, easy soufflé, dessert for two, quick dessert, chocolate recipe