Chocolate Raspberry Soufflé

Name: Chocolate Raspberry Soufflé
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup fresh raspberries; 4 oz dark chocolate (70% cocoa), chopped; 2 tablespoons unsalted butter, plus more for greasing; 3 large eggs, separated; 1/4 cup granulated sugar; 1 tablespoon all-purpose flour; Pinch of salt; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely adore making Chocolate Raspberry Soufflés, especially when I want to impress my guests with a luxurious dessert. The combination of rich chocolate and the tartness of fresh raspberries creates an indulgent experience. Whipping the egg whites to the perfect peak is crucial for a soufflé that rises beautifully. Don't be intimidated - with just a few simple steps, you can bring a taste of French elegance to your dining table in under an hour.

Created by

Callie Morgan

Last updated on 2026-01-07T14:22:14.461Z

When I first attempted a soufflé, I was amazed by how such an airy dessert could come from simple ingredients. I learned that the secret to a successful soufflé lies in the quality of chocolate and the delicate folding of the batter. Using high-quality dark chocolate not only enhances the flavor but also provides that melt-in-your-mouth consistency.

Another lesson I picked up was the importance of serving the soufflés immediately after baking. They are best enjoyed straight from the oven while they puff up proudly. I love surprising my guests with this delightful dessert that feels indulgent yet is surprisingly easy to make!

        Why You Will Love This Recipe
        Intense chocolate flavor enhanced by fresh raspberries
Light and airy texture that's simply heavenly
A show-stopping dessert that's surprisingly easy to make

      

The Role of Egg Whites

Whipping the egg whites is one of the essential steps in creating the idyllic rise and fluffy texture of your soufflé. Make sure your mixing bowl is completely free from any grease; even a small amount can prevent the egg whites from reaching their full potential. When you start whipping, aim for soft peaks first, which should curl gently when you lift the whisk. Gradually add sugar once you reach this stage, as it stabilizes the egg whites and helps achieve those stiff peaks necessary for perfect soufflé structure.

Pay attention to the final texture of your whipped egg whites. You want them to be glossy and hold stiff peaks that don’t bend over when you lift the whisk. If you accidentally overwhip, the texture could become grainy, and this might affect the soufflé's rise. To salvage, you can fold in an additional egg white gently, but it’s best to practice achieving the right texture from the start.

Selecting the Right Chocolate

For the richest flavor in your Chocolate Raspberry Soufflé, opt for high-quality dark chocolate with at least 70% cocoa content. This choice not only enhances the chocolate's intensity but also works harmoniously with the tartness of the raspberries, creating a delightful balance. If you can't find dark chocolate, semi-sweet chocolate is a suitable substitute, although it may slightly alter the flavor profile.

Chopping the chocolate into small pieces before melting ensures even melting without burning. Use a heatproof bowl set over a pot of simmering water, as direct heat can scorch the chocolate. Stir continuously until smooth and glossy, which indicates it’s ready to be mixed into the egg yolk base. Remember to let it cool slightly before combining to prevent scrambling the eggs.

Serving Suggestions and Pairings

To take your presentation up a notch, consider serving your soufflés in individual ramekins garnished with a few fresh raspberries and a sprig of mint. This not only enhances the visual appeal but also ties in with the fresh raspberry flavor in the dish. A drizzle of raspberry coulis can add a beautiful contrast and a burst of flavor when plated.

For a richer experience, pair your soufflé with a scoop of vanilla bean ice cream or a dollop of whipped cream. The creaminess complements the light, airy texture of the soufflé, making each bite an indulgent treat. Since soufflés are best enjoyed immediately after baking, plan to serve them right out of the oven for the maximum soufflé experience, as they do deflate over time.

Ingredients

Gather these ingredients for your delicious Chocolate Raspberry Soufflé:

Ingredients

1 cup fresh raspberries
4 oz dark chocolate (70% cocoa), chopped
2 tablespoons unsalted butter, plus more for greasing
3 large eggs, separated
1/4 cup granulated sugar
1 tablespoon all-purpose flour
Pinch of salt
Powdered sugar for dusting

Make sure to prepare your ramekins properly to ensure a smooth soufflé rise.

Instructions

Follow these steps to create your perfect Chocolate Raspberry Soufflé:

Prepare the Ramekins

Preheat your oven to 375°F (190°C). Grease four ramekins with butter and coat them lightly with sugar, tapping out the excess. This helps the soufflés rise evenly.

Melt the Chocolate

In a heatproof bowl, combine the dark chocolate and butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat.

Mix Egg Yolks

In a separate bowl, whisk the egg yolks and granulated sugar until pale and fluffy. Add the melted chocolate mixture and flour, mixing until well combined.

Whip the Egg Whites

In a clean bowl, whip the egg whites and a pinch of salt until soft peaks form. Gradually incorporate the remaining sugar until stiff peaks form.

Combine and Fold

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

Bake the Soufflés

Divide the mixture among the prepared ramekins and place them in a baking dish. Pour hot water into the dish to create a water bath. Bake for 25-30 minutes until risen and set.

Serve Immediately

Remove the soufflés from the oven and dust with powdered sugar. Serve immediately for the best experience!

Enjoy your decadent Chocolate Raspberry Soufflé straight from the oven!

Pro Tips

For an extra touch, you can garnish the soufflés with a dollop of whipped cream or additional fresh raspberries.

Make-Ahead Tips

While the soufflé batter is best when freshly made, you can prepare the ramekins ahead of time. Grease and coat them with sugar as directed, then store them in the refrigerator for a few hours before filling. This can save you valuable time when preparing for dinner parties or special occasions.

If you know you'll be short on time the day of serving, you can also prepare the chocolate mixture and egg yolk base a day ahead. Simply keep it tightly covered in the refrigerator. When you're ready to bake, make sure to re-whip your egg whites to maintain that critical airy texture.

Troubleshooting Common Issues

Should your soufflés sink after baking, it could be due to overmixing the batter or underbeating the egg whites. Always gently fold the egg whites into the chocolate mixture in three additions, taking care not to deflate the whipped whites. Watch for a consistent mixture that maintains some volume.

Another common issue is uneven rising, which may result from uneven batter distribution in the ramekins. Divide the batter as evenly as possible and ensure that the ramekins are filled right to the top, as this encourages an even rise. If you're using different-sized ramekins, the larger ones may need a bit longer baking time.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

→ What if my soufflés don't rise?

Ensure that the egg whites are whipped to stiff peaks and that you fold gently to keep the air in.

→ How can I make this dairy-free?

You can use dairy-free chocolate and substitute butter with coconut oil or vegan butter.

→ Can I prepare these in advance?

It’s best to bake them right before serving, but you can prep the ingredients and refrigerate the batter until you're ready.