Chocolate Soufflé

This is a classic dessert that has a reputation for being very fussy. The secret to successful soufflés is to follow the directions step by step and never open the oven door while the soufflés are baking! Serve immediately before the soufflés begin to deflate.

30-45 minutes

LINDT Dark Chocolate



  • ¼ cup (55g) butter
  • ⅓ cup + 2 tablespoons (55g) flour
  • ½ cup (125ml) milk
  • 1.4oz (40g) LINDT
  • EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • ⅓ cup (40g) cocoa powder
  • 5 egg whites
  • 4 egg yolks
  • ⅓ cup (65g) sugar

Melted butter and sugar to prepare soufflé forms

The basic soufflé recipe without the egg whites can be made in advance and stored in the refrigerator. Before baking, remove from fridge


  • 1


    • Preheat oven to 400°F (200°C)

  • 2

    Prepare ramekins/ramekin

    • Prepare forms/form by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar

  • 3

    Knead the butter

    • Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces.

  • 4

    Bring to boil

    • Put the milk, chopped chocolate and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously

  • 5

    Add the flour

    • Add the flour/butter pieces and stir until smooth and thickened.

  • 6

    Remove from heat

    • Remove the saucepan from heat and stir in one egg white .

  • 7

    Pour the mixture

    • Pour the mixture into a bowl and cool until lukewarm.

  • 8

    Add the egg

    • Add the egg yolks one at a time, stirring.

  • 9


    • Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks

  • 10

    Carefully fold

    • Carefully fold the whipped egg whites into the chocolate mixture

  • 11

    Spoon the mixture

    • Spoon the soufflé mixture into the prepared ramekins.

  • 12

    Place the ramekins

    • Place the ramekins in a large baking pan. Fill the baking pan with very hot
      water up to the middle of the ramekins, and place in lower third of the oven

  • 13

    Reduce oven

    • Reduce oven temperature to 375°F (190°C)

  • 14

    Bake 25-30

    • Bake 25-30 minutes for small ramekins or 35-40 minutes for large ramekins.

  • 15

    Never open the oven!

    • Never open the oven door when making a soufflé!

  • 16

    Prepare serving

    • Prepare serving plates and powdered sugar while the soufflés are baking.

  • 17


    • When finished, remove from the oven, set the soufflé in its ramekins on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold its shape for a few minutes