Bittersweet Chocolate Souffles

Souffle is only intimidating if you are bent on turning out a towering, perfectly-capped creation.  If you can get away from that urge and live with some imperfections, they are really quite simple.  This recipe makes four individual-sized souffles, and you could cut the recipe in half if you want to make these for Valentine’s Day.  They are intensely chocolate and not too sweet, but if you like a sweeter dessert you can use a less-intense, lower-cacao chocolate.  White chocolate souffles are also lovely, especially with some fresh berries on the side.

Here are some keys to a successful souffle:

  • Have your eggs at room temperature.
  • Make sure that your equipment for whipping the eggs is clean and free of oil, which can cause the egg whites to deflate.
  • Have all of your ingredients out and measured, and your oven preheated.

Basically this just means you want to plan ahead.  If your souffle falls, just call it molten lava cake and pretend that you meant to do that.  No big deal, and it will still taste great.  Hey, you are making dessert for people.  That should be impressive enough, right?

Note that this recipe uses only the egg whites, which is going to leave you with six egg yolks.  I use the yolks to make a simple blender hollandaise to serve over steamed vegetables.  To do this, place six egg yolks in your blender along with a pinch of salt and white pepper and the juice of a large lemon.  Blend briefly, then stream in 8 ounces of hot butter while the blender is running on low speed.  When the butter is fully incorporated, the sauce is ready.  If you are nervous about consuming undercooked eggs, use pasteurized eggs.

Bittersweet Chocolate Souffles
room-temperature butter, to coat the ramekins
4 teaspoons coconut sugar
6 eggs, at room temperature
1 teaspoon fiori di sicillia extract (or pure vanilla extract)
1/2 cup coconut cream from a can of coconut milk* (or heavy cream)
6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)

Preheat the oven to 375 degrees. Butter four, 1 1/2 cup ramekins and coat the bottom and sides with one teaspoon of sugar per ramekin.  Set them on a baking sheet.

Whip the egg whites and fiori di sicillia until the whites are stiff and glossy.

In a medium, microwave-safe bowl, heat the coconut cream on high power for about one and a half minutes, or until hot.  Stir in the chopped chocolate until it is melted and fully incorporated.

Fold about half of the whipped egg whites into the chocolate mixture to lighten it up, then fold the chocolate mixture into the remaining egg whites, using a bottom-to-top circular motion to avoid overfolding.  Some streaks of egg white are fine, just avoid big lumps.

Divide the mixture evenly between the prepared ramekins and bake for 10-12 minutes, or until they are puffy and the line of separation from the cap looks set.  Serve as soon as possible, but do not panic.

*To use coconut cream, use full-fat coconut milk and do not shake the can before opening.  Scoop off the cream and leave the thinner coconut water behind.

When you refrigerate any leftovers they will collapse and chill into the most densely chocolate little bowls of goodness.  I might even prefer them that way.

Thanks for reading,


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  1. Lisa @ Snappy Gourmet

    Oh man, I've been craving chocolate all day! These look great!

  2. Looks delicious! I've made chocolate souffle but never with coconut cream. I can't wait to try your recipe 🙂

  3. making at this weekend..sounds awesome..;)
    Tasty Appetite

  4. Julia @The Roasted Root

    Great post – looks melt-in-your-mouth wonderful. Recently I have enjoyed baking treats in little ramekins, so I'll have to put your recipe on my to-do list!

  5. I love individual treats. Your souffle looks perfect to tuck into on a rainy day.

  6. Kitchen Belleicious

    I just love souffles and yours looks like perfection. What a great treat and wonderful recipe to share

  7. Hope you like! I want to make them again…

  8. There is something nice about a little pot of chocolate…

  9. Thanks so much!

  10. Thank you! I reminded myself that they are easy to make, so I will be making these again really soon. So good!

  11. i've never made nor eaten a souffle before but i've seen them in movies all the time! i definitely want to try making them one day soon :). thanks for the inspiration. sending some #chocolatelove to you!

  12. My son is a chocolate fanatic so i will have to make this for him. I have not made a souffle before but I think it's time I try.

  13. Roxana GreenGirl {A little bit of everything}

    I've always been scared of making souffle

  14. this looks so good and your tips are amazing!

    thanks for sharing the recipes and your thoughts on baking 🙂

  15. Thank you Junia! Right back at ya…

  16. Hope he likes it–loved seeing your great weekend, Lisa.

  17. Roxana, try it! You will love it and you are so good at baking–easy.

  18. The Foodie Physician

    I was just reading your post when I saw your comment on my site! What a lovely, decadent dessert- perfect for Valentine's Day. And I love the addition of coconut cream- chocolate and coconut are such a great combination!

  19. Viviane Bauquet Farre

    Angela, these are adorable (I love the blue dishware!). Wish I had one of these treats right now – it wouldn't last long at all!

  20. Jill Mant~a SaucyCook

    I love souffles and I really love the idea of using coconut cream which would make this recipe the perfect desert to serve when entertaining vegan guests. Thanks!

  21. Thanks so much! I cannot remember where I found those blue ramekins…

  22. I thought the coconut flavor would be too dominant but it is really very subtle–just a nice flavor enhancement for the chocolate.

  23. Jill, I was thinking the same thing, and I am working up a vegan chocolate mousse!

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