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Did I say Chocolate??? Oh yeah I did, and look at this ooey, gooey little treasure that I am about to share with you!!! 

So for years now I have been wanting to make a soufflé and I have never attempted to make one because I have always heard that they were so hard to make!  I  have always seen such beautiful recipes but the directions were always so detailed and have always scared me away if I am being honest!

So I set out to find a delicious soufflé recipe that would take no time at all to make.  Let me tell you, I hit the jackpot with this incredibly easy recipe!

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There are a couple of things I want to touch on.  One, when a soufflé comes out of the oven is going to be nice and tall and look like it’s about to pop out of the ramekin (look at the pictures above).

Note: The soufflé will fall a bit as it sits, this is normal. There are ways to make it not fall, but it was way to complicated in my opinion.  Still taste the same fallen or not.

If you look at this picture (below) you can see that it has fallen about an inch.  Again, this is normal.

This soufflé has a mouse like texture that is velvety and dreamy!  It is suppose to be gooey and light and airy!  This is normal too!

As you can see, I had no problem at all digging into my soufflé and I will definitely be making this again!  Enjoy!

The Easiest Chocolate Soufflé Recipe That You Will Ever Make!
Prep time
Cook time
Total time
See nutritional information below this recipe. There are 6 servings in the recipe, the nutritional information given is for 1 serving.
Serves: 6 servings
  • grass fed butter to rub on the ramekins
  • rapadura (unrefined sugar)to dust the ramekins
  • 3 oz of bittersweet chocolate cut into small shavings (I used Lindt 85% dark chocolate, it has no soy in it making it a great choice) If you are gluten free you can use Enjoy Life Mini Chocolate Chips
  • ⅓ cup half and half
  • ⅓ cup water
  • ½ cup unsweetened cocoa powder
  • 8 egg whites
  • ½ cup rapadura unrefined sugar
  • organic powder sugar for dusting (optional)
  1. Preheat oven to 375 F.
  2. Rub 6 (3" diameter) ramekins with butter on the bottoms and sides.
  3. Add a little sugar (rapadura) and move it around in the ramekin so that it coats the bottom and the sides of the dish. Discard any extra.
  4. In a small saucepan over medium heat, heat the half and half just until you see bubbles forming on the side of the dish.
  5. Remove from heat and add chocolate shavings and stir until melted.
  6. Place your chocolate mixture into a double boiler. Stir in unsweetened cocoa powder and water and stir until hot. Remove from double boiler when hot and set aside.
  7. In a deep metal dish, add 8 egg whites and beat on medium high speed until slightly foamy (about 1 minute).
  8. Start adding the sugar one tablespoon at a time and continue to beat the egg whites until sugar is all gone.
  9. Beat the egg whites until you have a soft peak (for me this was about 3 minutes). Do not over beat into a stiff peak.
  10. Fold in one third of the egg white mixture into the warm chocolate mix. Make sure you fold it in and NOT stir it in.
  11. Now add the chocolate mixture into the remaining egg whites (in the metal dish) and gently fold them in.
  12. Fold in only until the egg whites are well incorporated into the mixture. It is ok if you have some streaks in your batter.
  13. Fill the ramekins almost to the top, leaving ¼" space from the top.
  14. Wipe the rim of the dish to remove and batter or sugar from the rim.
  15. Bake for 14-16 minutes or until the top is lightly brown.
  16. Dust with powder sugar and serve immediately
This recipes was slightly adapted from Zen Can Cook
Nutrition Information
Serving size: 1 serving
Have you made a soufflé before?
If so, how did it turn out?

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24 thoughts on “The Easiest Chocolate Soufflé Recipe That You Will Ever Make! (Gluten Free & Grain Free)”

  1. kellcia says:

    just curious is this could be done subing in maple syrup instead of sugar??

    1. hallecottis says:

      @kellcia I’m not sure, certainly you could try.  It is a bit heavier so I would add it to the chocolate mixture and not directly to the egg whites.  I would also eliminate the water if using maple syrup.

  2. jessie says:

    I just made this with maple syrup instead of sugar, it turned out perfect. I used 1/3 C + 1 TBS maple syrup, in place of the sugar/water. I also used 3 oz bakers chocolate instead of bittersweet and microwaved it instead of using a double boiler and saucepan. I could not believe how perfect it was. Amazing lofty and fluffy texture and very chocolaty. Since it was slightly less sweet than the given recipe, we topped it with whipped cream sweetened lightly with maple syrup too.

    1. hallecottis says:

      @jessie So glad you enjoyed it and thanks for sharing your adaptations!  I can’t wait to try your method :)

  3. Kati says:

    I am a no-fuss cook/chef myself…  Duck eggs are the answer to my “falling” baked items from the past.  Things no longer fall after they come out of the oven – something about a natural levening agent found in duck eggs.  Also an option, but they are SOOO light and fluffy you almost have the opposite issue are emu eggs and ostrich eggs.  Bake a cake with emu eggs and watch OUT it will rise so high.  LOL.  Fun times :)

  4. Jen says:

    Oh wow!! Yummy looking!  I will have to try with coconut sugar or raw honey I think as that is what I have on hand:)  Great looking stuff!  Can’t wait to try it!

  5. TraceyI says:

    what does this mean 1/3 cup half and half

  6. hallecottis says:

    TraceyI 1/2 and 1/2 is a dairy product that many use in their coffee.  It consist of 1/2 cream and 1/2 milk.  So for this recipe you could do approximately 2 3/4 tsp of milk and 2 3/4 tsp cream to make up the 1/3 cup of half and half.

  7. Weedwacker says:

    I am counting calories and would like nutritional information.  Can you tell me where to find it?

  8. CZ says:

    I’m dairy free so can you recommend any substitution for the half and half? Thanks, this looks so delish!

    1. Chrissy says:

      I’d try a full-fat canned coconut milk as a substitution for the half and half.

      1. Halle Cottis says:

        I’m sure coconut milk would work great too!

  9. HazelTwo says:

    For the person who suggested milk and cream substitute for the half-and-half, I think you meant to say 2 3/4 Tablespoons of each, rather than teaspoons.

  10. Cathy Quick says:

    If you don’t have ramekins, could you bake this in a fluted bunt pan or what else would you suggest?

    1. Heather says:

      I was wondering this as well. From what I’ve read from other sites, it can be done, but I’m not sure how to alter the baking time to make it work for this recipe. Another site suggested adding about 10 minutes to their recipe, but I’d be interested in hallecottis’ avice 😉

  11. Mary says:

    Is there a way I can prepare this a head of time? I would like to do as much as possible before the guests arrive.

  12. Clara Oswald says:

    My 11 year old wants to make these for her girl scout troop. She is very experienced in baking but I’ve heard souffles are especially hard, even though this says easy I wanted to be sure. Do you think this would be appropriate?

    1. Halle Cottis says:

      The fall pretty quickly as soon as they come out of the oven (this is normal for any soufflé. They are best eaten immediately and not transported…might be best to try something easier to transfer :)

  13. sue sacco says:

    Can I let these set after poured into ramekins until I am ready for them or will this ruin the effect?

    1. Halle Cottis says:

      I would do it right before you are ready to cook them.

  14. Malea says:

    Would it be possible to use a big muffin tin rather than a soufflé dish?

    1. Halle Cottis says:

      You could try, but I have not tested that.

  15. Skye says:

    Would chocolate syrup be a good substitute for cocoa powder and/or chocolate chips?

    1. Halle Cottis says:

      No, chocolate syrup would not work. Your batter would be to thin and runny.

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