Mini Chocolate Souffles

Prep Time:
20 mins
Total Time:
35 mins

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.


  • 2 tablespoons unsalted butter, room temperature

  • cup granulated sugar, plus more for ramekins

  • 3 large egg whites, room temperature, plus 3 large egg yolks

  • teaspoon cream of tartar

  • 5 ½ ounces bittersweet chocolate (70 percent cacao), melted

  • cup whole milk

  • 1 tablespoon plus 1 ½ teaspoons cornstarch

  • teaspoon salt

  • 3 tablespoons creme fraiche or sour cream

  • Garnish: confectioners' sugar, for dusting


  1. Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.

  2. Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.

  3. Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.

Cook's Notes

Batter can be prepared up to 3 hours ahead.

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