Dark Chocolate Souffle Recipe
Dark Chocolate Souffle Recipe photo by Taste of Home
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Dark Chocolate Souffle Recipe

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Chocolate lovers won't be able to resist this rich souffle from our Test Kitchen home economists. The addition of a little orange extract provides a perfect complement.
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES: 6 servings


  • 1 teaspoon plus 3 tablespoons butter, divided
  • 1 tablespoon plus 1/2 cup sugar, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 4 ounces dark chocolate, chopped
  • 4 eggs, separated
  • 1/2 teaspoon orange extract, optional
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla or orange extract
  • 1 cup heavy whipping cream

Nutritional Facts

1 each: 491 calories, 32g fat (19g saturated fat), 220mg cholesterol, 240mg sodium, 43g carbohydrate (36g sugars, 2g fiber), 8g protein.


  1. Grease a 1-1/2-qt. souffle dish with 1 teaspoon butter. Sprinkle 1 tablespoon sugar into dish and turn to coat thoroughly; tap out excess sugar and discard.
  2. In a saucepan, combine 1/4 cup sugar, flour and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chocolate and remaining butter. Cook and stir until chocolate is melted; remove from the heat.
  3. In a small bowl, beat egg yolks. Stir a small amount of hot filling into yolks; return all to the pan, stirring constantly. Stir in vanilla; transfer to a large bowl.
  4. In a bowl with clean beaters, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg white mixture into chocolate batter until blended. Fold in remaining egg white mixture until no white streaks remain.
  5. Pour into prepared dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
  6. For topping, in a small chilled bowl, combine the confectioners' sugar, cocoa and vanilla. Gradually add cream. Beat on high until stiff peaks form. Serve souffle immediately with a dollop of topping. Yield: 6 servings.
Originally published as Dark Chocolate Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p52

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mfalkovich User ID: 5089478 97037
Reviewed Sep. 20, 2014

"This is going to be really good!! Yes, a lot of dirty dishes but they come with the territory of cooking and baking that you can't avoid. My advice, clean as you go. I love the ingredients in this."

Wendy0015 User ID: 3567118 159607
Reviewed Nov. 17, 2010

"I substitued chocolate chips instead of dark chocolate."

Wendy0015 User ID: 3567118 208122
Reviewed Nov. 17, 2010

"This was HEAVENLY!!!! I had to dirty a lot of dishes though, but definately worth it!! I kept it in the souffle pan and I sprinkled it with powdered sugar. I used store bought Cool-whip instead of making it like they said. SOOOOO good!!"

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