Soufflé
If you've got dark chocolate and cream of tartar, you're most of the way to this French dessert: about 60 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 190C, then butter four ramekins generously with upward strokes and coat the insides with a little sugar, tipping out the excess.
- Melt the butter, stir in the flour and cook for 1 minute, then whisk in the milk gradually and simmer until you have a thick smooth base.
- Off the heat, stir the chopped chocolate and vanilla into the warm base until melted, then beat in the egg yolks one at a time.
- Whisk the egg whites with the cream of tartar to soft peaks, add the sugar in a steady stream and whisk to firm glossy peaks.
- Fold a third of the whites into the chocolate base to loosen it, then gently fold in the rest, keeping as much air as possible.
- Divide between the ramekins, level the tops and run a thumb around each rim, then bake for 12 to 14 minutes until risen and just set with a soft centre, and serve immediately before they sink.
You'll use: Oven · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Soufflé
- French Lentils With Garlic and Thyme Miscellaneous
- Coq au vin Chicken
- Pork Cassoulet Pork
- Tuna Nicoise Seafood
Tips & common questions
How long does Soufflé take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Soufflé vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Soufflé is an original French recipe developed in-house by Consomee. Photo: Restaurant Argi-Eder - Soufflé au Grand Marnier.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.