Fluffy Julia Child Chocolate Souffle Recipe for Decadent Moments

Decadent chocolate soufflé whispers tales of French culinary magic, enticing dessert lovers with its cloud-like perfection.

Every spoonful promises a dance of rich chocolate and ethereal lightness.

Professional kitchens and home ovens alike transform simple ingredients into a spectacular finale.

Egg whites whipped to glossy peaks create the signature dramatic rise that makes this dish legendary.

Each carefully crafted soufflé emerges as a testament to precision and passion in baking.

The moment this puffy marvel reaches the table, silence falls as diners anticipate the first heavenly bite.

You’ll be seduced by its elegant simplicity and profound chocolate intensity.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Calories: 210 kcal

Servings: 4

Julia Child’s Chocolate Soufflé Ingredient List

• Chocolate: Choose high-quality dark chocolate with at least 70% cocoa for rich, intense flavor.
• Butter: Select unsalted butter at room temperature for smooth melting and precise flavor control.

• Egg Yolks: Use fresh, room-temperature eggs for smoother incorporation.
• Vanilla Extract: Opt for pure vanilla extract to enhance chocolate's depth.
• Salt: Select fine sea salt to balance and elevate the chocolate's sweetness.

• Egg Whites: Ensure eggs are absolutely fresh with no trace of yolk for perfect whipping.
• Cream of Tartar: Helps stabilize egg whites and create consistent, glossy peaks.
• Granulated Sugar: Use fine sugar for quick and even dissolution in egg whites.

• Softened Butter: Choose unsalted butter for greasing ramekins.
• Granulated Sugar: Use for coating ramekins to create crisp exterior.

Whisks and Bowls for Soufflé Mastery

• Double Boiler or Microwave: Essential for melting chocolate and butter smoothly.
• Metal or Glass Mixing Bowls: Clean, dry containers for whipping egg whites and mixing ingredients.
• Electric Mixer or Whisk: Perfect for beating egg whites to soft and stiff peaks.
• Rubber Spatula: Great for gently folding egg whites into chocolate mixture.
• 6-Ounce Ramekins: Oven-safe dishes that give soufflés their classic individual shape.
• Baking Sheet: Provides stable support for ramekins in the oven.
• Pastry Brush: Helps coat ramekins with butter evenly.
• Knife or Icing Spatula: Useful for smoothing souffle batter and creating edges.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.
• Cooling Rack: Optional, for resting soufflés after baking.

Baking the Perfect Chocolate Soufflé

• Melt Chocolate Base

Combine chocolate and butter using a double boiler, stirring until smooth and velvety. Allow the mixture to cool slightly, creating a rich foundation for your dessert.

• Blend Flavor Enhancers

Whisk egg yolks, vanilla, and a pinch of salt into the cooled chocolate mixture, creating a silky and aromatic blend that will elevate the souffle’s depth.

• Whip Egg White Magic

In a spotless bowl, beat egg whites with cream of tartar until soft peaks form. Gradually sprinkle sugar while continuing to beat, transforming the mixture into a glossy, voluminous cloud with stiff peaks.

• Gently Marry Mixtures

Carefully fold the whipped egg whites into the chocolate base, incorporating them in three delicate stages to maintain the airy texture and preserve the souffle’s potential for rising.

• Prepare Ramekin Stage

Brush ramekins with butter and dust with sugar, creating a non-stick surface that will help the souffle climb beautifully during baking. Arrange ramekins on a baking sheet.

• Bake to Perfection

Preheat the oven to 400°F, then immediately reduce to 375°F when placing the souffle inside. Bake for 13-14 minutes, watching for set edges and a slightly trembling center that promises a luxurious, molten interior.

• Serve With Flair

Immediately present the souffle straight from the oven, capturing its dramatic rise and inviting guests to experience the magical moment of its delicate collapse.

Tricks for Rise and Richness in Soufflé

• Boost Your Chocolate Souffle Success
• Master Temperature Control: Precisely manage chocolate and egg white temperatures to ensure perfect souffle rise. Room temperature ingredients blend more smoothly and create lighter texture.
• Prevent Egg White Deflation: Clean your whipping bowl meticulously, removing any trace of oil or grease. Even microscopic fat droplets can sabotage egg white volume and souffle structure.
• Customize Flavor Profiles: Experiment with different chocolate intensities like dark, milk, or semi-sweet varieties. Add complementary extracts such as almond, orange, or espresso for unique taste dimensions.
• Rescue Potential Failures: If souffle doesn't rise perfectly, transform it into a delicious chocolate mousse by gently stirring and chilling the mixture. Unexpected kitchen moments can become delightful culinary adventures.

How to Serve Soufflé While It’s Hot

• Dust with Powdered Sugar Delight: Sprinkle a light layer of powdered sugar over the warm souffle for an elegant, sweet finish that adds a delicate touch and visual appeal.
• Pair with Creamy Accompaniment: Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate flavor and provide a cool contrast.
• Garnish with Fresh Berries: Add a handful of fresh raspberries or strawberries on the side to introduce a tangy, fresh element that cuts through the souffle's richness.
• Create Dramatic Table Presentation: Serve immediately on a decorative plate, bringing the souffle directly from the oven to showcase its impressive rise and invite immediate enjoyment.

Reheating and Storage Tips

• Meal Planning & Storage Advice
• Prep Ahead Strategy: Prepare chocolate mixture and separate egg whites up to 2 hours before baking. Keep components chilled and separately covered to maintain optimal texture and quality.
• Quick Serving Window: Chocolate soufflés are best enjoyed immediately after baking. Serve within 5 minutes of removing from oven to preserve perfect rise and delicate structure.
• Refrigeration Recommendation: Leftover soufflés lose their signature fluffy texture quickly. While technically safe to refrigerate, consume within 4 hours for best taste and presentation. Avoid reheating, as soufflés will deflate and become dense.
• Smart Portioning Tip: If preparing for smaller groups, halve the recipe or use smaller ramekins. Unused batter can rest in refrigerator for up to 1 hour before baking, maintaining its delicate consistency.

Silky Julia Child Chocolate Souffle Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 34 reviews

• Total Time: 28 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Julia Child’s chocolate souffle elevates classic French desserts with its airy, rich chocolate essence. Light yet intense, this elegant dish promises a delightful culinary experience you’ll savor with pure chocolate pleasure.

---

Ingredients

Scale 1x2x3x

• 3 large eggs (separated)
• 4 oz (113 g) semi-sweet chocolate (coarsely chopped)
• 4 tbsps (60 ml or ¼ cup) unsalted butter (cut into pieces)
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• 3 tbsps granulated sugar
• 4 tsps granulated sugar
• 1 tbsp unsalted butter (extra soft)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Chocolate Preparation: Melt chocolate and butter using a double boiler or microwave, stirring until smooth and glossy. Allow mixture to cool briefly at room temperature.
2. Flavor Integration: Whisk egg yolks, vanilla extract, and salt into the melted chocolate, creating a rich, dark base with uniform consistency.
3. Egg White Transformation: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to whip until stiff, luminous peaks develop with a glossy sheen.
4. Batter Fusion: Gently fold whipped egg whites into chocolate mixture in three stages, maintaining the delicate, airy texture with careful, deliberate strokes.
5. Ramekin Preparation: Butter and sugar four ramekins thoroughly, ensuring complete and even coverage. Position oven rack in lower third of oven and preheat to 400°F (204°C).
6. Baking Process: Transfer batter to prepared ramekins, smoothing surfaces and creating a slight border. Reduce oven temperature to 375°F (191°C) immediately after placing baking sheet inside. Bake for 13-14 minutes, watching for set edges and a subtle center jiggle.
7. Serving Finale: Remove soufflés from oven and serve immediately to preserve their dramatic height and ethereal texture. Optional garnishes can be added just before presentation for an elegant touch.

Notes

• Prevent Chocolate Seizure: Melt chocolate slowly and gently to avoid burning, which can cause a grainy, unappetizing texture.
• Master Egg White Technique: Ensure absolutely clean, oil-free bowl and whisk for perfect meringue that creates the signature souffle lift.
• Temperature is Critical: Preheat oven precisely and reduce heat immediately after inserting souffles to achieve optimal rise and airy consistency.
• Serve Immediately: Souffles deflate within minutes, so time your plating and serving perfectly to capture their dramatic, puffy glory.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 20 g
• Sodium: 80 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 150 mg