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This chocolate soufflé for one is a rich French dessert made with just 7 ingredients and baked in a single ramekin. It rises beautifully, bakes quickly, and delivers deep chocolate flavor in a perfectly portioned single serving.
Why You’ll Love This Recipe
- Perfectly Portioned Dessert: Baked in a single ramekin for a classic dessert without extra servings.
- Reliable Rise Every Time: A dependable method that helps even beginner bakers achieve a tall, fluffy soufflé.
- Rich Chocolate Flavor: Made with semisweet chocolate for deep chocolate flavor.
- Simple Ingredients: Made with just seven basic ingredients.
- Ready in Minutes: Comes together quickly and bakes in 10 to 12 minutes.
- Easily Doubles: Double the ingredients to make chocolate soufflé for two.
I love how this chocolate soufflé feels like something you might order at a small French restaurant, yet it comes together easily in your own kitchen. Watching it rise in the oven is always exciting.
The texture is light but rich, with deep chocolate flavor, and it looks impressive the moment it comes out of the oven. It’s best enjoyed right away, while it’s still warm and tall.
If this single serving chocolate soufflé wins you over, there are plenty of other chocolate desserts on One Dish Kitchen to try. Our chocolate cake for one, chocolate lava cake for one, small batch chocolate pudding and chocolate mousse for one all feature classic chocolate flavor and perfectly portioned results.
Ingredients
If you have any ingredients leftover from this single serving chocolate soufflé recipe, check out our Leftover Ingredients Recipe Finder.
This chocolate soufflé is naturally gluten free since it is made without flour.
- Semisweet Chocolate: Use good quality chocolate for the best flavor and texture. I recommend brands like Ghirardelli or Baker’s. Because chocolate is the star of this soufflé, the quality you choose really matters.
- Egg and Egg White: This recipe uses one large egg plus one additional egg white. The extra egg white helps create a stronger lift, giving the soufflé a taller rise and lighter texture. Use the leftover egg yolk in our single serving custard or small batch chocolate chip cookies recipes.
See recipe card below for a full list of ingredients and measurements.
How To Make A Chocolate Soufflé
These photos and steps show how to make this individual chocolate soufflé. See the recipe card below for ingredient amounts and full instructions.
Before You Begin: Heat the oven to 375°F (190°C) so it is fully hot when the soufflé is ready to bake.
- Melt the Chocolate and Butter: Melt the butter and chopped chocolate using a simple double boiler or a microwave safe bowl. To make a double boiler, set a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. If using the microwave, heat in 20 second intervals, stirring after each. Stir until smooth, then let the mixture cool for 5 minutes.
- Separate the Egg and Add the Yolk: Separate the egg, placing the yolk in a small bowl and the white in a clean mixing bowl. Whisk the egg yolk with the vanilla, then stir it into the cooled chocolate mixture. Set aside.
- Whip the Egg Whites: Add the additional egg white and the cream of tartar to the bowl with the egg white. Using a hand mixer on high speed, beat until soft peaks form, about 1 minute. With the mixer still running, slowly add the sugar and continue beating until stiff, glossy peaks form, about 2 minutes.
- Fold the Batter: Gently fold the whipped egg whites into the chocolate mixture until just combined. Take your time and avoid overmixing to keep the batter light.
- Prepare the Ramekin: Brush the inside of a 10 ounce ramekin with softened butter. Sprinkle granulated sugar inside the ramekin and rotate it until fully coated. The sugar coating helps the soufflé rise straight up, prevents sticking, and creates a light crust around the outside.
- Fill the Ramekin: Spoon the batter into the prepared ramekin and smooth the top with a knife or spatula. Run the tip of a knife around the inside rim to create a clean edge between the batter and the ramekin, which helps the soufflé rise upward as it bakes.
- Bake the Soufflé: Place the ramekin on a rimmed baking sheet and bake for 10 to 12 minutes, until the edges are set and the center gently jiggles when the pan is lightly tapped. Avoid opening the oven while baking.
- Serve Immediately: Remove from the oven and serve right away while the soufflé is tall and warm.
Expert Tips
- Room temperature eggs: Room temperature egg whites whip better and help the soufflé rise higher.
- Clean mixing bowl: Any grease or residue can prevent the egg whites from whipping properly.
- Watch the egg whites: Stop mixing as soon as stiff, glossy peaks form to avoid overwhipping.
- Fold gently: Fold the whipped egg whites into the chocolate just until combined to keep the batter light.
- Check for doneness: The edges should be set while the center still gently jiggles when tapped.
Chocolate Soufflé Toppings
This chocolate soufflé is delicious served plain, straight from the oven. If you’d like to add a topping, keep it simple so the soufflé remains the focus.
A spoonful of our small batch whipped cream adds a creamy contrast. A light drizzle of salted caramel is another great option. For a fruit note, the raspberry coulis from our Knickerbocker Glory recipe pairs nicely with the chocolate.
Frequently Asked Questions
No. While it sounds intimidating, this chocolate soufflé is made with simple steps and clear instructions that are easy for beginner bakers to follow.
Yes. You can prepare the soufflé batter a few hours in advance. Cover and refrigerate the batter in the mixing bowl or in the ramekin until ready to bake. For the best texture and rise, serve the soufflé right after baking.
Soufflés naturally begin to fall as they cool. This is normal and is why they are best served immediately.
Yes. Double the ingredients and divide the batter between two 10-ounce ramekins to make chocolate soufflé for two.
Yes, this soufflé is naturally gluten free.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you try this easy single serve chocolate soufflé recipe or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
If you take a photo, tag us on Instagram @onedishkitchen. I love seeing what you make.
Get a Quick Recipe Overview
Chocolate Soufflé For One
Equipment
Ingredients
- 2 ½ tablespoons butter – plus more for greasing the ramekin
- 2 ½ ounces semisweet chocolate bar -coarsely chopped
- 1 large egg -separated
- 1 large egg white
- ½ teaspoon vanilla extract
- ⅛ teaspoon cream of tartar
- 2 tablespoons granulated sugar – plus a more for the ramekin
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the butter and chopped chocolate using a simple double boiler or a microwave safe bowl. If using the microwave, heat in 20 second intervals, stirring after each, until smooth. Let cool for 5 minutes.Pro Tip: To make a double boiler, place a heatproof bowl over a saucepan with about 1 inch of gently simmering water. Make sure the bowl does not touch the water.
- Separate the egg, placing the yolk in a small bowl and the white in a clean mixing bowl. Whisk the egg yolk with the vanilla, then stir it into the cooled chocolate mixture.
- Add the additional egg white and the cream of tartar to the bowl with the egg white. Using a hand mixer on high speed, beat until soft peaks form, about 1 minute. Slowly add the sugar and continue beating until stiff, glossy peaks form, about 2 minutes.
- Gently fold the egg whites into the chocolate mixture until just combined.
- Coat the inside of a 10 ounce ramekin with softened butter. Add 1 teaspoon of granulated sugar and rotate the ramekin until fully coated.
- Spoon the batter into the prepared ramekin and smooth the top. Run the tip of a knife around the inside rim to create a clean edge.
- Place the ramekin on a rimmed baking sheet and bake for 10 to 12 minutes, until the edges are set and the center gently jiggles when tapped.
- Serve immediately while the soufflé is tall and warm.
Notes
- Room temperature eggs: Room temperature egg whites whip better and help the soufflé rise higher.
- Clean mixing bowl: Any grease or residue can prevent the egg whites from whipping properly.
- Watch the egg whites: Stop mixing as soon as stiff, glossy peaks form to avoid overwhipping.
- Fold gently: Fold the whipped egg whites into the chocolate just until combined to keep the batter light.
- Check for doneness: The edges should be set while the center still gently jiggles when tapped.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
