Chocolate Soufflé with Raspberry Sauce
Indulge in this beautifully elegant and decadent chocolate soufflé with raspberry sauce. Enjoy a rich, chocolatey, and deliciously creamy dessert perfect for a romantic dinner, a special occasion, or just a regular Friday night.
Chocolate Soufflé with Raspberry Sauce
Let’s face it when most people hear soufflé they think of some intricately complicated dessert that can only be made by professionals. Well, I’m here to tell you that stigma is WRONG. Chocolate soufflés (and all soufflés at that) have been pegged to be hard to make. When in reality it’s fairly simple as long as you make sure you get a few things down you shouldn’t have to worry about coming across the dreaded and dramatic soufflé collapse.
Chocolate Soufflé is a classic French dessert that is sure to impress. It combines the luxurious taste of chocolate with the tartness of raspberry sauce to create an unforgettable experience for your taste buds. The fluffy and chocolatey texture of the soufflé paired with a raspberry coulis quite literally takes the cake.. or soufflé in this case.
What ingredients do you need to make a chocolate soufflé?
Making this delicious dish requires a little patience and technique. But with the right ingredients and techniques, it’s easy to make the perfect soufflé.
- Whole milk
- AP Flour
- Semi-Sweet Chocolate Chips
- Egg yolks
- Egg whites
- Butter
- Vanilla Extract
- Granulated Sugar
- Salt
- Lemon Juice
What to serve a chocolate soufflé with?
While a chocolate soufflé is perfectly delicious on its own, there are plenty of accompaniments that will make it that much better. I made mine with raspberry coulis but here are some other topping options. Here are just a few ideas of what you can serve with your delicious chocolate soufflé.
- Vanilla Ice Cream: Because a hot chocolate soufflé and cold ice cream are a match made in heaven
- Chocolate Sauce: If you are aiming for chocolate decadence at its finest, this one is for you.
- Whipped Cream: This goes great on pretty much any and every dessert.
- Fruits: Much like the raspberry sauce in this recipe. Fruit can provide some tartness to cut all that chocolatey goodness.
Tips for making the best chocolate soufflé
Any doubts you may have about being able to successfully pull off a soufflé will be obliterated with some simple tips. With these tips, you’ll be able to make a delicious soufflé that will have everyone asking for seconds!
- You will need a ceramic dish; keep your butter at room temperature and brush up the sides of the ramekin in an upward motion. The soufflé will follow the direction of the butter allowing for a better rise.
- Whatever you do, do not open your oven while your soufflé is cooking. Opening the oven can cause the temperature to drop causing your soufflé to sink.
- If you are struggling to get your egg whites to peak properly add a little bit of acid aka a little lemon juice. Adding acid will help improve its structure, helping it whip up and aerate quickly while keeping it stable.
- Want your souffle to look restaurant quality? Level it off by using a butter knife to get a beautiful flat top.
I hope you’ll love this chocolate soufflé with raspberry sauce recipe as much as I do! If you do make it be sure to leave a comment and a rating so I know how you liked them. Also feel free to share them with me on social media, I’d love to see your creations. Enjoy, friends!!
More chocolatey recipes you’ll love!
Churros with Espresso Chocolate Sauce
Cream Cheese Brownies
Chocolate Soufflé with Raspberry Sauce
Ingredients
Chocolate Soufflé Base
- 184 grams whole milk
- 22 grams all purpose flour
- 95 grams semi sweet chocolate
- 35 grams egg yolks
- 22 grams unsalted butter (plus more for ramekins) (softened)
- 28 grams granulated sugar (1)
- 83 grams egg whites
- 1 tsp vanilla extract
- a pinch of salt
- 1 tbsp powdered sugar (for dusting )
Raspberry Sauce
- 1 cup raspberries (fresh or frozen)
- 50 grams granulated sugar (2)
- 1 tbsp lemon juice
Instructions
Chocolate Soufflé
- Preheat oven to 400°F. Place milk in a saucepan and bring to a boil. In a small bowl mix flour and butter into a paste.
- Add the paste to milk over low heat gradually, while continuously whisking until thickened. Remove from heat, add chocolate and mix until fully incorporated.
- Slowly add egg yolks and vanilla extract. Mix until fully incorporated. Set aside to cool.
- With a brush, use softened butter to "paint" the bottom, edges, and lip of the ramekin in upward strokes. Pour granulated sugar into ramekins so that it coats the butter.
- Make a meringue by adding egg whites to a bowl (hand mixer) or stand mixer with salt. Once foamy, slowly add in sugar. Whip until soft peaks are formed.
- In a medium bowl, mix a small amount of meringue with your chocolate soufflé base. Thoroughly mixing until incorporated. Add remaining meringue and chocolate soufflé base and gently fold together until incorporated.
- Pour soufflé mix into the buttered ramekin and level off with a butter knife. Bake for 15 minutes, dust powdered sugar on top, and serve immediately.
Raspberry Sauce
- Add raspberries, sugar, and lemon juice to a saucepan and cook for about 15 minutes until thickened.
- Pour through a sieve to remove seeds and allow to cool. Pour over chocolate soufflé and enjoy!