Mini Chocolate Soufflé For One

All you need to make this mini single-serving chocolate soufflé is 6 ingredients: chocolate, butter, espresso powder, vanilla paste, granulated sugar, and one egg. In less than an hour, you can have a rich, fudgy chocolate soufflé all to yourself! Or I suppose you can share it with someone...

For more mini recipes, try Mini Blueberry Galettes, Mini Red Velvet Whoopie Pies, Mini Flourless Chocolate Cake, and Mini Chocolate Chip Cookies.

Ingredient Notes

• Chocolate: Since the chocolate is the main ingredient, be sure to use a high quality semi-sweet or dark chocolate. 
• Unsalted Butter: You'll need about 1 ½ tablespoon of unsalted butter.
• Espresso Powder: This is optional, but helps to maximize the depth of flavor.
• Vanilla: Also optional, but adds great flavor. You can use vanilla paste or extract. 
• 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!
• Granulated Sugar: You'll need a little bit of sugar to make the meringue, as well as coat the inside of the ramekin. 

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: Start the batter. Melt chocolate, butter, espresso powder, water, & vanilla over double boiler.

STEP 2: Whisk in egg. Add the egg yolk to the melted chocolate mixture, and whisk quickly until fully combined

STEP 3: Add the meringue. Beat the egg whites with an electric mixer until it begins to foam. Gradually add in the sugar, and whisk until stiff peaks form, then gently fold in meringue.

STEP 4: Bake. Pour into the prepared ramekin and place on a small baking sheet. Bake the mini soufflé for about 18 minutes or until it has risen and the top has cracked and appears set. Do NOT open the oven while it bakes, or it may deflate.

Expert Baking Tips

• 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. 
• Since this dessert is best eaten right when it comes out of the oven, you should consider making it ahead of time. Read above for instructions on how to do so.
• If you would like to make two individual soufflés, this recipe can easily be doubled! 
• Before you make this recipe, read the notes above on preventing your soufflé from deflating.

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