How to make individual chocolate souffles? These rich and decadent individual chocolate soufflé cups will definitely impress your guests, although this is super easy to make!
I always love to prepare these for a party at least 1 day ahead, so my stress level is lower when I know that the desserts are ready to go into the oven and every time my guests think I have played some magic in the kitchen for such a fancy dessert! The truth is? These are the easiest desserts in the world! I am sure anyone can make them at home!
I have shared another delicious made-ahead dessert recipe: No Bake Strawberry Cheesecake That is a cheesecake I will go for when I need to prepare a cake for a summer party. Check that out if you haven’t already!
I hope you will enjoy my recipe!
Jump to RecipeCan you make Individual Chocolate Souffles ahead of time?
Absolutely! You can prepare the batter and keep it in the fridge for up to 3 days. I always make these ahead of time and just pop them into the oven when needed. Just make sure you need to use cling wrap to wrap the ramekins individually so they do not dry out in the fridge.
Make them ahead of time or during the weekend so you have a dessert for the week, especially after work, indulgence with Individual Chocolate Souffles is just heavenly!
Why are my Individual Chocolate Souffles deflating or not rising?
Individual Chocolate Souffles start to deflate once it is out of the oven, so you will need to serve them immediately when they are out of the oven. Prepare everything needed to decorate the dessert while the Individual Chocolate Souffles are baking in the oven.
If you have Individual Chocolate Souffles, there may be a few reasons:
- Are your utensils clean for whipping the egg whites? If your egg whites are not whipped, the souffle will not rise. So make sure your utensils are clean.
- Add in sugar slowly to help the egg whites whip.
- Check your egg white if it’s glossy and thick enough.
- Make sure there’s no egg yolk in your egg whites before whipping it up. Egg yolk may cause the egg white not to be whipped.
- Make sure you bake them on the middle rack so the Individual Chocolate Souffles are getting enough heat from the top and bottom.
- Brush the ramekins or mould with butter can help it to rise beautifully, if you don’t brush the mould, the souffle may not rise, so it’s just a regular chocolate cake!
- Fill up your Individual Chocolate Souffles with about 70% of the mould so they will rise nicely. If they are filled too full, they may lose their shape when rising!
How can you tell if the Individual Chocolate Souffles are done?
You will have to monitor closely, but from my experience, 12 minutes is a sweet spot – the center is still lava and the cake is soft and nice. I was filming a youtube video when creating the recipe, so because I was setting up my camera I let them bake for 2 extra minutes, and the center is still soft and liquid. Adjust the time to your liking. If you want a more solid cake, then 14-15 minutes; lava style, however, 12 minutes is enough.
The Easiest Individual Chocolate Souffles
Equipment
- 4 Ramekins
Ingredients
- Some Melted butter for brushing the inside of the ramekins
- 125 g Dark Chocolate chips
- 75 g Unsalted butter
- 75 g Sugar
- 25 g Cocoa Powder
- 2 Large egg white
- 2 Large egg Yolk
Instructions
- Prepare the soufflé moulds by brushing the insides with soft butter
- Place them in the refrigerator to set. Keep moulds in the fridge until needed.
- Melt the chocolate and butter over a double boiler.
- Set aside to cool.
- In a mixing bowl, whip the egg whites until soft peaks begin to form.
- Add the sugar, and whip the mixture until the egg whites are stiff and glossy.
- Incorporate the egg yolks and cocoa powder with the melted chocolate and then fold in the whipped egg white.
- Spoon the soufflé mixture into soufflé molds.
- Preheat oven to 400F and bake soufflés for about 12 minutes.
- Remove from oven and immediately dust with icing sugar.
- Serve when warm!
Video
Notes
- The tools you are using to whip the egg white must be cleaned or your egg white won’t be whipped.
- You can make the batter ahead of time, and store them in the fridge for up to 3 days. Just bake them in the oven when needed.
- Souffle start to deflate once it’s out of the oven, so serve them hot!
- You could bake them for a couple more minutes or less depending on how you would like the center. I want it to be lava so 12 minutes is perfect for me.
- The Egg whites have to be whipped to stiff peak or it won’t rise nicely.
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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