This chocolate soufflé for one is surprisingly simple to make and perfect for Valentine's Day! My rock solid method results in a rich, cloud-like soufflé that rises beautifully without fail. Sink your spoon into the gooey, molten center and savor every single bite all by yourself! But if you're feeling generous, you could of course share with your valentine.
I know making soufflé can seem daunting, but I can assure you it's no more difficult than making a batch of brownies! Shake off your fears of messing up, because trust me, you NEED this single-serving chocolate soufflé. It's rich, fudgy, gooey, sweet, and oh so satisfying - not only to achieve a beautifully risen chocolate cloud, but also to enjoy all to yourself! Or I suppose you can share it with someone...
For more Valentine's Day recipes, try Chocolate Raspberry Tart, Red Velvet Bundt Cake, Red Wine Chocolate Cake, and White Chocolate Raspberry Cupcakes.
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Ingredient Notes
- Butter: I recommend a European style butter, like Kerrygold.
- Chocolate: Use a high quality dark semi-sweet chocolate chips or baking chocolate, such as Guittard or Valrhona.
- Espresso Powder: This is optional, but helps to maximize the depth of flavor.
- Egg: You'll need one egg separated. The key to a great soufflé is the way that the meringue is made and folded into the batter. So when you are separating the egg, be careful not to get any yolk in the egg white!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this mini chocolate soufflé recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the beurre manié. In a small bowl, combine the butter and flour until it forms a cookie dough-like consistency. Set aside.
STEP 2: Simmer milk & mix in beurre manié. In a small saucepan over low-medium heat, bring the milk and 12g (1 tbsp) of granulated sugar to a simmer or about 190 degrees F. Remove from heat and quickly mix in the butter, flour mixture. Return the saucepan to medium heat and continue cooking while stirring constantly for 1-2 minutes or until thickened.
STEP 3: Combine soufflé base. Transfer the mixture to a medium bowl and quickly whisk in the melted chocolate, espresso powder, and egg yolk. Set aside.
STEP 4: Make the meringue. In a small bowl, beat the egg white with an electric mixer until it begins to foam. Gradually add in the remaining 18g (1 ½ tbsp) of granulated sugar, and whisk until stiff peaks form.
STEP 5: Fold meringue into soufflé base. Using a rubber spatula, gently fold the meringue into the soufflé base in 3 additions.
STEP 6: Pipe batter into ramekin. Once all of the meringue has been combined and no more streaks of white remain, transfer the batter to a piping bag. Snip off the tip of the bag and pipe it neatly into the prepared ramekin.
STEP 7: Bake the soufflé. Place the ramekin on a small baking sheet and bake the soufflé for about 20 minutes or until well risen the top appears matte. Do NOT open the oven while it bakes, or it may deflate. Dust the chocolate soufflé with cocoa powder and enjoy immediately!
Expert Baking Tips
- Wipe down bowl & beaters with white vinegar. Before making the meringue, I recommend wiping down the bowl and the whisk with white vinegar to ensure everything is very clean and nothing inhibits the stability of the meringue.
- Do not open the oven door. Keep the oven door shut for at least 18 minutes to prevent the soufflé from deflating.
- Serve the soufflé immediately. The soufflé will deflate slightly after a few minutes, so it's best to serve it immediately. Plus, it's so delicious warm from the oven!
Recipe FAQs
Yes! Since this dessert is best eaten right when it comes out of the oven, you should consider making it ahead of time. Follow the instructions all the way through to pouring the batter in the ramekin. Then, cover tightly with plastic wrap and chill in the fridge for a few hours or until ready to bake.
No matter how perfect the soufflé is made, it will inevitably deflate a little. As long as you follow the instructions, your soufflé should bake up perfectly. But to prevent it from deflating significantly, do NOT open the oven while it is baking.
This chocolate soufflé is best enjoyed immediately!
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Valentine's Day desserts you'll love
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📖 Recipe
Chocolate Soufflé For One
Equipment
- 6.4 oz Soufflé Dish
Ingredients
- 14 g (1 tablespoon) unsalted butter, room temp
- 15 g (1 tablespoon) all-purpose flour
- 60 g (¼ cup) whole milk
- 30 g (2 ½ tablespoon) granulated sugar, divided
- 42 g (1.5 oz) dark chocolate, melted
- ¼ teaspoon espresso powder, optional
- 1 egg yolk
- 40 g (about 1) egg white
- Cocoa powder, for dusting
Instructions
- Preheat the oven to 325 degrees F.
- Brush softened butter in an upwards motion on the sides and bottom of a 6.4 oz ramekin.
- In a small bowl, combine the butter and flour until it forms a cookie dough-like consistency. Set aside.
- In a small saucepan over low-medium heat, bring the milk and 12g (1 tbsp) of granulated sugar to a simmer or about 190 degrees F. Remove from heat and quickly mix in the butter, flour mixture. Return the saucepan to medium heat and continue cooking while stirring constantly for 1-2 minutes or until thickened.
- Transfer the mixture to a medium bowl and quickly whisk in the melted chocolate, espresso powder, and egg yolk. Set aside.
- In a small bowl, beat the egg white with an electric mixer until it begins to foam. Gradually add in the remaining 18g (1 ½ tbsp) of granulated sugar, and whisk until stiff peaks form.
- Using a rubber spatula, gently fold the meringue into the soufflé base in 3 additions.
- Once all of the meringue has been combined and no more streaks of white remain, transfer the batter to a piping bag. Snip off the tip of the bag and pipe it neatly into the prepared ramekin.
- Place the ramekin on a small baking sheet and bake the soufflé for about 20 minutes or until well risen the top appears matte. Do NOT open the oven while it bakes, or it may deflate.
- Dust the chocolate soufflé with cocoa powder and enjoy immediately!
Notes
- Wipe down bowl & beaters with white vinegar. Before making the meringue, I recommend wiping down the bowl and the whisk with white vinegar to ensure everything is very clean and nothing inhibits the stability of the meringue.
- Do not open the oven door. Keep the oven door shut for at least 18 minutes to prevent the soufflé from deflating.
- Serve the soufflé immediately. The soufflé will deflate slightly after a few minutes, so it's best to serve it immediately. Plus, it's so delicious warm from the oven!
NOOSHIN says
Hi .I'm Nooshin .Do you believe that I made it. I could prepare this amazing dessert. It was incredibly delicious .we loved it .I appreciate your instructions.