Dark chocolate soufflé is a rich, chocolatey French dessert that contains lots of eggs and no flour, making it more nutrient-dense than most desserts. You’ll begin with a creamy dark chocolate base and then you’ll carefully fold in egg whites that have been beaten to create stiff peaks (meringue). This will give you a light, airy cake, a gooey center and a crackly, melt-in-your-mouth crust. To break up all that rich chocolate, I like to make this soufflé with a scoop of homemade vanilla ice cream or whipped cream. It adds a nice refreshing aspect to all that decadent chocolate.
Kitchen essentials
- A kitchen scale
- Two mixing bowls (one that’s heat-proof)
- A rubber spatula
- A small saucepan or microwave
- A handheld mixer or stand mixer
- Two 8-oz ramekins
Substitutions
- 70% quality dark chocolate: I have also used 60% chocolate with good results. I recommend staying between 60-70% dark chocolate. I don’t recommend using chocolate chips since the quality isn’t the same.





Nutrition Facts
2 servings per container
Serving Size1 servings
Calories791
- Amount Per Serving% Daily Value *
- Total Fat
55.3g
85%
- Saturated Fat 31.0g 155%
- Trans Fat 0.9g
- Cholesterol 308.9mg 103%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
63.7g
21%
- Dietary Fiber 8.3g 32%
- Sugars 48.0g
- Protein 14.1g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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