Chocolate Raspberry Soufflé

Name: Chocolate Raspberry Soufflé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 cup dark chocolate, chopped; 3 large eggs, separated; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely adore creating desserts that not only look stunning but taste just as fabulous. This Chocolate Raspberry Soufflé has quickly become a favorite in my kitchen because it's the perfect balance of rich chocolate and tart raspberries. The moment you cut into it, the soft, airy texture simply melts in your mouth, making it an exquisite treat. Whether it's for a dinner party or simply to indulge myself, this recipe never fails to impress everyone who tries it.

Created by

Phoebe Turner

Last updated on 2026-01-07T10:10:15.503Z

When I first tried a soufflé, I was mesmerized by its delicate texture and irresistible flavor. After perfecting my technique through a few trials, I discovered that the key is in the folding of the egg whites. It creates that airy quality that makes every bite feel like a dream. Pairing rich chocolate with tangy raspberries adds a delightful contrast that I can never resist.

In crafting this recipe, I've learned that allowing the soufflé to rest for a few minutes before serving helps it maintain its shape while offering a warm, luscious center. Don’t be discouraged if your first soufflés don’t rise perfectly—it’s all part of the journey to mastering this elegant dessert!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh raspberry tartness
Light and airy texture that melts in your mouth
Visually stunning, perfect for impressing guests

      

The Importance of Chocolate Quality

The chocolate you choose for this soufflé significantly impacts the overall flavor and texture. Using high-quality dark chocolate with at least 60% cocoa content will ensure a rich, intense chocolate flavor and a silky, smooth consistency when melted. Avoid generic chocolate chips; they contain stabilizers that can inhibit the luscious texture you’re aiming for. If you prefer a slightly sweeter soufflé, a chocolate with 50% cocoa can also work well, but you may want to adjust the sugar accordingly.

To fully appreciate the depth of chocolate flavor, consider tasting the chocolate before using it. Each brand has unique flavor profiles, from fruity to earthy. If you’re feeling adventurous, experiment with flavored chocolates like orange or coffee to add a twist. Just remember that the chocolate should be the star ingredient, so choose one that excites your palate.

Egg Whites: The Key to a Perfect Soufflé

Whipping the egg whites to the right consistency is crucial for achieving that perfect soufflé rise. When beating egg whites, start with a clean, dry bowl to ensure they whip up properly. Using room temperature eggs also helps, as they whip more easily and achieve greater volume. Watch for soft peaks before adding sugar, which stabilizes the meringue; continue to beat until stiff, glossy peaks form. Undermixing can lead to collapsing soufflés, so it's essential to know when to stop.

If you accidentally overwhip the egg whites, they can become grainy or start to separate. If this happens, you could try folding in an additional egg white to help smooth out the mixture. Properly folded egg whites should retain their airy structure while still being fully integrated into the chocolate mixture, which contributes to the soufflé's heavenly lightness.

Ingredients

For the Soufflé

2 tablespoons unsalted butter
1 cup dark chocolate, chopped
3 large eggs, separated
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup fresh raspberries

Instructions

Steps

Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Butter four ramekins generously and place them on a baking tray.

Melt the Chocolate

In a medium saucepan, melt the dark chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.

Whip Egg Yolks

In a separate bowl, whisk the egg yolks with half of the granulated sugar until pale and thick. Slowly pour in the melted chocolate and mix until well combined.

Beat Egg Whites

In another clean bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

Combine Mixtures

Gently fold the egg whites into the chocolate mixture, being careful not to deflate the egg whites. Fold in fresh raspberries.

Bake the Soufflés

Spoon the mixture into the prepared ramekins and smooth the tops. Bake for 12-15 minutes, or until puffed and set.

Serve

Remove from oven and serve immediately, dusted with powdered sugar if desired.

Tips

Pro Tips

For an extra flavor kick, try adding a splash of vanilla extract or orange zest to the chocolate mixture before baking.

Serving Suggestions

Serve your Chocolate Raspberry Soufflé warm right out of the oven for the best experience. The contrast between the delicate, airy soufflé and the juicy raspberries is simply divine. You can enhance presentation by adding a dollop of whipped cream or a scoop of vanilla ice cream alongside; the creaminess balances the tartness of the berries beautifully. To elevate the dessert, consider garnishing with additional fresh raspberries or a sprinkle of edible gold for a luxe touch.

If you want to impress your guests further, pair this indulgent dessert with a complementary wine, such as a sweet dessert wine or a rich port, which enhances the chocolate flavor and prevents it from becoming too dense. Don’t forget to serve immediately after baking, as soufflés tend to deflate quickly after being removed from the oven.

Make-Ahead Options

While soufflés are best enjoyed immediately, you can prepare some components in advance. You can melt the chocolate and whip the egg yolks ahead of time. Keep them covered in the refrigerator for up to 2 days, and just before baking, follow the remaining steps. However, avoid whipping the egg whites until you're nearing serving time, as they lose volume quickly. This method allows you to cut down on last-minute prep work while ensuring your soufflés rise beautifully when baked.

Another option for make-ahead lovers is to prepare the entire soufflé mixture a few hours in advance. Just cover the ramekins with plastic wrap and place them in the refrigerator. When you're ready to serve, bake them straight from the fridge, adding an extra minute or two to the cooking time to ensure they're heated through and puffed nicely.

Questions About Recipes

→ Can I make this soufflé ahead of time?

Soufflés are best served immediately after baking, but you can prepare the mixture a few hours in advance and refrigerate it. Just remember to bake them fresh before serving.

→ What can I substitute for dark chocolate?

You can use semi-sweet chocolate, but the flavor will be slightly less intense. Make sure to adjust the sugar accordingly.

→ Why didn't my soufflé rise?

A common issue is deflating the egg whites while folding them into the chocolate mixture. Be gentle and fold just until incorporated.

→ Can I use frozen raspberries?

Yes, frozen raspberries work well! Just ensure they are thawed and drained before adding them to the mixture to prevent excess moisture.