How to Make Chocolate Souffle

When you learn how to make chocolate souffle recipes you will find these can be a great ending to a special meal. Souffles are a favorite dessert among chocolate lovers. There has been a lot of discussion lately about just what is a souffle. How is a chocolate souffle recipe different from chocolate mousse? Originally a souffle was always baked and a mousse was either frozen or refrigerated without baking. Since then, what are sometimes also called souffle recipes have been developed that set up in the refrigerator generally using gelatin as the congealing agent.

If you are learning how to make chocolate souffle recipes, you will see that they contain beaten egg whites or stiffly whipped cream (or both) to make the dessert light and airy. A baked soufflé generally has a crust like top and more of a cake texture than creamy mousse; it is best served right from the oven. Many well known better restaurants, known for their soufflés, have their guests order the soufflé when they order their entrée; it is freshly prepared and baked and ready when they are ready for dessert. They are rich and very delicious right from the oven. Despite what many people think these desserts are not hard to make; this is why they can be totally prepared while diners enjoy their meals. The problem with both soufflés and mousse is that they do not hold their light and airy texture for long; these are not desserts to be stored in the refrigerator for long.

As you are learning how to make chocolate souffle recipes you will find some come in the form of a chocolate omelet. When you learn how to use chocolate you will find a type of chocolate for any taste you are trying to achieve. Dark cocoa powder or melted chocolate is usually used in dessert soufflés. In the chocolate omelet recipe below a chocolate flavored drink mix is used which is a milder chocolate. A richer flavor is accomplished by making a cocoa recipe or one made with melted chocolate.

CHOCOLATE RECIPE (a cocoa recipe)

  • 1/3 Cup flour
  • 2/3 Cup sugar
  • 1/3 Cup cocoa
  • 1/8 Teaspoon salt
  • 1 Cup boiling water
  • 3 Egg yolks, well beaten
  • 1 Teaspoon vanilla
  • 6 Egg whites
  • Whipped cream

Preheat oven to 300 degrees.

Butter a square 9 inch baking dish.

Sift flour, sugar, cocoa and salt.

Add the boiling water and cook over low heat until thickened, stirring constantly.

Add hot mixture into the egg yolks whisking as you pour.

Beat until smooth, adding vanilla; let cool.

Beat egg whites until stiff peaks form and gradually fold into the cooled chocolate mixture.

Pour into baking dish and bake for 1 hour and cool.

Serve with whipped cream.



  • 2 Eggs separated
  • 2 Tablespoons milk
  • 3 Tablespoons chocolate flavored drink mix
  • 2 Teaspoons grated orange peel
  • 1 Tablespoon butter
  • Orange marmalade
  • Julienne orange peel

Preheat broiler.

Combine and beat in a medium bowl egg yolks, chocolate drink mix, orange peel and milk until blended.

Beat egg whites until stiff; fold into chocolate mixture.

Melt butter in an 8 inch ovenproof skillet; Pour in omelet mixture and spread evenly.

Cook over medium heat until bottom side of omelet is set; place under broiler until top side is firm.

Spoon marmalade over ½ of omelet and fold in half.

Slide omelet onto serving plate with spatula.

Dust with sifted powdered sugar and garnish with Julienne orange peel.

HOW TO MAKE CHOCOLATE SOUFFLE RECIPE (made with melted chocolate)

  • ½ Cup sugar
  • 2 Tablespoons cornstarch
  • 1 Cup milk
  • 2 Ounces unsweetened chocolate
  • 3 Egg yolks
  • 2 Tablespoons softened butter
  • 1 Teaspoon vanilla
  • 4 Egg whites
  • ½ Teaspoon salt
  • ¼ Teaspoon cream of tartar

Preheat oven to 350F degrees.

Butter and sugar a 2 quart soufflé baking dish

Combine and mix sugar and cornstarch in a small saucepan; stir milk in gradually.

Add chocolate and cook over medium heat stirring constantly until chocolate is melted and mixture boils and thickens; cook 1 minute longer and remove from heat.

Beat egg yolks in a small bowl until thick and lemony; beat in chocolate mixture gradually.

Add butter and vanilla and stir to blend; cool to room temperature.

Combine egg whites, salt and cream of tartar in a large mixing bowl; beat until stiff peaks form.

Fold beaten whites gently into chocolate mixture; spoon into prepared souffle dish.

Bake 50 minutes or until an inserted knife comes out clean.

To serve divide into sections and serve with two forks; top with spoon sweetened whipped cream.


  • 3 to 4 Pounds butternut squash
  • 2 Squares unsweetened chocolate
  • ½ Teaspoon salt
  • 1 Cup sugar
  • 1 Cup cream of coconut
  • 1 ½ Cups heavy whipping cream
  • ¼ Cup raisins

Boil squash in salted water until soft; cool and peel skin.

Melt chocolate and set to cools.

Preheat oven to 350F degrees.

Put squash in food processor or blender and process until well mashed.

Add cooled chocolate, sugar and coconut cream.

Add whipping cream until a medium thick consistency is reached and mixture is very smooth.

Fold in raisins by hand and pour into a greased baking dish; bake for 30 minutes and serve.


  • 1/3 Cup flour
  • ½ Cup sugar
  • 1/8 Teaspoon salt
  • ¾ Cup milk
  • 3 Ounces melted white chocolate
  • 4 Eggs separated
  • ¼ Teaspoon cream of tartar
  • 1 Teaspoon vanilla

Preheat oven to 350F degrees.

Combine flour, sugar and salt in saucepan; stir in milk a little at a time.

Cook over low heat stirring constantly until mixture is smooth and thickened.

Stir in melted white chocolate.

Beat egg yolks until thick and yellow; quickly blend into milk mixture; cool.

Beat egg whites until foamy; sprinkle in cream of tartar and continue beating until stiff but not dry.

Fold beaten whites and vanilla into cooked mixture.

Bake for about 45 minutes or until well browned; serve with orange sauce recipe below.


  • 1 ½ Tablespoons cornstarch
  • 1/3 Cup sugar
  • 1 Tablespoon grated orange peel
  • 1 Cup orange juice
  • ½ Cup water
  • 1 Tablespoon lemon juice

Combine sugar, cornstarch and orange rind in saucepan; stir in orange juice and water.

Bring to a boil while stirring; boil until clear and add lemon juice.

Stir hot on soufflé servings.